Shawarma Spiced Tofu Wrap

Shawarma Spiced Tofu Wrap

Ingredients:

Shawarma Spiced Tofu

• 14 oz package tofu
• 2 Tbsp plain almond milk yogurt, we used Kite Hill
• 1 Tbsp olive oil
• 1 tsp black pepper
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp smoked paprika
• ¼ tsp ground cayenne
• ⅛ tsp ground allspice 

Yogurt Sauce

• ¼ cup plain almond milk yogurt 
• 1 lemon, zested and quartered
• 2 cloves garlic, smashed and minced
• 1-2 Tbsp fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Press tofu to draw out water. Drain tofu and give it a quick rinse. Place a clean, folded kitchen towel on a plate. Put tofu on top of the towel, and place another clean, folded towel on top of the tofu. Place a small cutting board on top, and something heavy, such as a cast iron skillet or large cookbook on top of that. Allow to sit at least a half hour.
2. Preheat the oven to 425°F. Line a baking sheet with parchment or a silicone mat.
3. Stir together pepper, salt, and spices in a small bowl. Slice pressed tofu into half inch cubes. 
4. Toss cubed tofu with 2 Tbsp almond milk yogurt, olive oil, and spices. Spread in a single layer on the prepared baking sheet. Bake for 25 minutes in the preheated oven, flipping after 12 minutes. 
5. While tofu is baking, make the yogurt sauce. In a small bowl mix together ¼ cup yogurt, lemon zest, a squeeze of lemon, garlic, dill, and salt and pepper to taste.
6. Serve tofu on warm naan or pita with yogurt sauce and shirazi salad. 

Serve 2-4