Crispy Tofu Shawarma Wraps
Crispy baked tofu shawarma wraps with garlic yogurt sauce, fresh salad, and soft flatbread. Vegan, high protein, ready in 30 minutes.
Servings 2
Cost $5
Ingredients
- 14 oz firm or extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons unsweetened vegan yogurt
- 1 tablespoon cornstarch optional
- 1 tablespoon soy sauce optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon chili flakes
- ½ teaspoon black pepper
- ½ teaspoon sea salt
For the garlic yogurt sauce:
- ½ cup unsweetened vegan yogurt
- 1 tablespoon lemon juice
- 1 garlic clove grated
- 2 tablespoons fresh dill or mint chopped
- Pinch of salt
For the salad:
- ¼ red onion thinly sliced
- ½ cucumber diced
- 1 cup cherry tomatoes halved
- Pinch of salt and pepper
To serve:
- 2 large flatbreads or wraps
Instructions
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Pat the tofu dry. Shave into thin slices, 2 to 4 mm thick, using a vegetable peeler, sharp knife, or mandoline.
- Toss the tofu in a bowl with olive oil, yogurt, cornstarch, soy sauce, and all the spices until coated.
- Spread in a single layer on the baking sheet. Bake for 20 to 25 minutes, flipping halfway, until crispy and golden.
- While the tofu bakes, stir together the yogurt sauce ingredients. Toss the salad ingredients with salt and pepper.
- Warm the flatbreads in a dry skillet for 30 seconds per side. Spread with sauce, top with tofu and salad, drizzle with more sauce, and wrap.
Notes
Cornstarch and soy sauce are optional. Swap the spice blend for store-bought shawarma seasoning if preferred. Air fry at 200°C (400°F) for 12 to 15 minutes as an alternative to baking.