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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
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