• 8e7a54b136d9db8dacf0d20c52f37266

Baked Tofu Shawarma

Quick and flavourful Baked tofu Shawarma. Turn it into healthy Shawarma Bowls, then repurpose into Shawarma Wraps.

Prep
Cook
Serves 4people
Ingredients
Block firm tofu
1
onion
1
red pepper- optional
1
cauliflower – optional see notes
Quick Shawarma Marinade:
1
tsp kosher salt
2
tsp cumin
2
tsp coriander
1
tsp turmeric
1
tsp granulated garlic ( or two cloves, finely minced)
2
tbsp olive oil
Wrap Options:
4
x 10-12 inch wraps or pita bread
Cucumber, radish, or tomato, Everyday Kale Slaw or Isreali Salad or greens like arugula or spinach
Shawarma Bowl Options:
cooked grain ( rice, quinoa, barley) or roasted, “riced” cauliflower ( see notes)
roasted cauliflower or other roasted veggies
Serve both with Everyday Tahini Sauce, Zhoug, or Zhoug Yogurt, Baba ganoush and optional Isreali Salad.
Directions
1.
Preheat oven to 400 F
2.
Whisk the marinade ingredients together in a small bowl.
3.
On a large parchment lined sheet-pan, place tofu and any vegetables that you want to use. Brush the tofu very liberally with marinade. For the other veggies, drizzle with olive oil, salt, pepper and a little lemon zest is nice. Place in the oven for 20-30 minutes.
4.
If making a grain bowl, cook the grains now. You could also roast “riced” cauliflower at the same time, on another sheet pan. Season it with olive oil, salt, pepper, lemon zest, perhaps some cumin – toss it every 10 minutes or so until cooked with a few nice crispy bits.
5.
Check tofu after 20 minutes. Toss veggies, and cook until tofu is cooked through and veggies are tender. Tofu takes 30 minutes to get a nice crust.
6.
Assemble bowls or make the wraps. Drizzle with Tahini sauce and/or vegan yogurt.
7.
If making wraps, use a warm tortillas or warm pita. Add greens, pickled onions, crunchy veggies, kale slaw, and spoon tahini sauce over top. Vegan yogurt is nice too!

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