Description
A delicious tofu shawarma served with fresh salad and homemade tzatziki.
Ingredients
Scale
- 200g extra-firm tofu
- 1 tablespoon olive oil
- ½ lemon, juiced
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon oregano
- 0 teaspoon cayenne chili pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground ginger
- 2 garlic cloves, minced
- 1 tablespoon corn flour
- 2 flatbreads
- 1 head little gem lettuce
- 1 large tomato or 6 cherry tomatoes
- ½ cucumber
- 4 tablespoons homemade tzatziki
Instructions
- Remove the tofu from its packaging and use a clean cloth to pat it dry, gently squeezing the tofu to remove as much excess moisture as possible.
- Use the slicing side of your box grater to slice the tofu thinly. Gently arrange the tofu on a lined baking sheet.
- Preheat your oven to 180C | 356F.
- Mix together the shawarma marinade ingredients (all the spices, corn flour, lemon juice, olive oil, and honey). Add a tablespoon or two of water to loosen the marinade and make it easier to mix into the sliced tofu.
- Pour the shawarma sauce over the tofu and use tongs or your hands to gently coat every tofu slice in the marinade. The tofu is quite delicate when sliced so thinly, so I found using my hands the best method!
- Arrange the coated tofu so it’s spread across the baking tray, and then bake the tofu for 15 – 20 minutes until it’s just beginning to crisp at the edges.
- Arrange the flatbreads with your salad ingredients, the tofu shawarma, and the tzatziki sauce.
Notes
- For a spicier version, you can add cayenne pepper as desired.
- Letting the tofu marinate for a longer period can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg