Shawarma Spiced Tofu Wrap

Shawarma Spiced Tofu Wrap
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Shawarma Spiced Tofu Wrap



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



  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




Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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