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Tofu Shawarma on a tray garnished with parsley, served with yoghurt flatbreads cucumber and onion salad

Tofu Shawarma

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.
Prep Time 30 mins
Cook Time 30 mins
Course Dinner
Servings 2 people


  • 400 g 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 Use the "lazy" ones from the jar if you have them kicking about
  • 1 tsp Garlic Puree 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


  • 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.
  • Pre-heat oven to 220 Celcius. Gather all spices for the shawarma spice rub, and thoroughly mix.
  • 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.
  • 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.

Onto the flatbread:

  • Add flour, onion powder and garlic to the mixing bowl. Stir to combine.
  • 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.
  • Place a griddle pan over medium-high heat.
  • Cut the dough into six pieces, use your hands to shape the bread into a rough pita shape.
  • Cook the bread for 3 - 4 minutes per side.
  • For the yoghurt dip: combine all the ingredients in a small bowl and stir to combine.
  • When the tofu is ready, scatter with parsley and serve immediately.
Keyword vegan
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