Tofu Shawarma, what a concept! This dish is the perfect vegan kebab alternative, and much healthier too. The combination of large, soft and succulent Tofu with a crispy exterior and small crunchier bits is just sublime.

When we’re on a health(ier) binge, I always turn to Tofu for the days where I want to feel like I’m eating some kind of dirty, greasy, meaty, messy feast, and honestly, between this and vegan gyros I could perhaps give up meat forever!

Preparing Tofu Shawarma. 

The pressing of Tofu is super important, getting rid of the moisture will lead to a crisper texture. Use a cast-iron pan or a baking tray with tins of beans on. I will invest in a Tofu Press in the not too distant future though. I want to experiment making Tofu from scratch; there’s a bag of soya beans in the pantry just itching to be turned into a big old block of Tofu. I leave the Tofu under the pan, wrapped in a clean tea towel for between thirty minutes and an hour, flipping halfway during that time. 

Rip the Tofu up by hand, don’t worry if small bits crumble off, these go lovely and crunchy. They look burnt, but that is packed with the flavour of spice mix and the additional texture alongside the softer larger chunks is what elevates this combo, in my opinion. 

Easy Accompaniments

We’re going down Easy Street with the supporting cast of this dinner. You can prepare the flatbreads, yoghurt and the accompanying side salad in the time it takes the Tofu Shawarma to turn crispy and divine. The knowledge that you can make a flatbread out of equal weights of flour and yoghurt changed my life, but then I love bread. Who doesn’t love bread? I’ve just added some onion and garlic powder too for complementary flavour. I also added onion seeds, and you should too if you have some. I didn’t pop them in the ingredients because I didn’t want you to make an unnecessary journey. They are a great thing to have in the cupboard though, so if you’re out and about and see them, GRAB ‘EM. 

When she’s all ready, just pile as much Tofu Shawarma, yoghurt and salad as you can fit on a flatbread and shovel it into your gob. No regrets.

Happy cooking! 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Tofu Shawarma on a tray garnished with parsley, served with yoghurt flatbreads cucumber and onion salad

Vegan Takeaway VIBES w/ Tofu Shawarma


  • Author: JPLongland
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 2 1x
  • Diet: Vegan

Description

Shawarma inspired tofu is a FAB vegan kebab alternative, it’s fairly healthy too. Served with quick and easy flatbreads, and a fiery, garlicky yoghurt sauce.


Scale

Ingredients

  • 400g Firm Tofu
  • 3 tbsp Olive Oil

Spice Mix

  • ½ tsp White Pepper
  • 1 tsp All Spice
  • 1 tsp Garlic Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Hot Chilli Powder
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 1 tsp Turmeric

For Flat Bread

  • 100 g Plain Flour
  • 100 g Vegan Yoghurt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder

Spiced Yoghurt Dip

  • 100 g Vegan Yoghurt
  • 2 tbsp chopped red chillis – I used ready chopped chillies for this, would recommend you do the same
  • 1 tsp Garlic Puree –  Again, I used this from a tube, for ease and speed

To Serve

  • red onion, cucumber, parsley or coriander
  • if you’re particularly peckish add some couscous

Instructions

  1. Drain your tofu, wrap in a clean tea towel and place a heavy object on top. I used a cast iron pan with some tins inside. If you have a tofu press, then perfect. Leave to press for half an hour or so.
  2. Pre-heat oven to 220 Celcius. Gather all spices for the shawarma spice rub, and thoroughly mix.
  3. Turning back to the tofu, unwrap and tear into bite-size pieces, squeezing any excess water out of each piece as you go—place in a mixing bowl. Pour over three tablespoons of oil, stir to coat the tofu in oil.
  4. Tip in the spice mix, and stir again to coat thoroughly. Place on a baking tray, lined with greaseproof paper, and bake for  25 minutes, stirring halfway through. Keep the bowl for the flatbreads.
  5. Onto the flatbread:
  6. Add flour, onion powder and garlic to the mixing bowl. Stir to combine.
  7. Add yoghurt, and mix thoroughly. Use a spoon at first, and then get your hand in. Kneed for a couple of minutes in the bowl, then roll into a ball to rest for a moment.
  8. Place a griddle pan over medium-high heat.
  9. Cut the dough into six pieces, use your hands to shape the bread into a rough pita shape.
  10. Cook the bread for 3 – 4 minutes per side.
  11. For the yoghurt dip, combine all the ingredients in a small bowl and stir to combine.
  12. When the tofu is ready, scatter with parsley and serve immediately.

  • Category: Dinner
  • Method: Oven
  • Cuisine: Vegan
Vegan Doner kebab served in flatbread with kebab shop red cabbage and chilli sauce

2 Comments

  1. Pingback: LEGIT: Vegan Doner Kebab – The Accidental Chef

  2. Pingback: The Classics: My Bolognese Sauce – The Accidental Chef

Leave A Comment

Your email address will not be published. Required fields are marked *