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Tofu Shawarma

A delicious, authentic east coast take out donair with tomato, onion and sauce.

This easy, healthy homemade Tofu Shawarma will be a new fan-favorite, for a good reason! Made with the goodness of Ontario grains, this recipe is a perfect springtime dinner idea that can be made in under 30 minutes. Serve it in pita pockets with tahini sauce, for a tasty and easy dinner!  

Yield: 4 servings

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

  • 1/2 small red onion, thinly sliced 
  • 3 tbsp seasoned rice vinegar 
  • 1 (14-oz.) block firm or extra-firm tofu, drained 
  • 3 tbsp olive oil 
  • 2 tsp ground coriander 
  • 1/2 tsp ground cinnamon 
  • 1 tsp kosher salt 
  • 1/2 Greek yogurt 
  • 1 garlic clove, finely grated 
  • 4 whole wheat pitas, warmed 
  • 2 mini-cucumbers, thinly sliced lengthwise 
  • Mint leaves, for serving (optional) 

Directions

  1. Preheat oven to 425°F. 
  1. In a large bowl, add onion and vinegar, toss to coat; set aside. 
  1. Squeeze tofu over a medium bowl to expel as much water as possible. When no more liquid comes out, tear tofu in 1” pieces. 
  1. Arrange tofu in a single layer on a lined baking sheet. Toss with oil; add coriander, paprika, red pepper flaked, cinnamon and salt. Toss well to coat. Roast tofu for 20-25 minutes, turning once halfway through. 
  1. In a small bowl, stir together yogurt and garlic, season with salt.  
  1. Assemble pitas by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion and a handful of mint. Serve and enjoy! 

Note: Original Tofu Shawarma recipe from Epicurious 

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