Shawarma-Spiced Tofu Pita Wraps

Name: Shawarma-Spiced Tofu Pita Wraps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: ½ small red onion; 3 Tbsp seasoned rice vinegar; 14 oz firm tofu; 3 Tbsp extra-virgin olive oil; 2 tsp ground coriander; 2 tsp smoked Spanish paprika; ½ tsp crushed red pepper flakes; ½ tsp ground cinnamon; 1 tsp kosher salt; ½ cup whole-milk Greek yogurt; 1 clove garlic; 4 piece pitas; 2 piece Persian cucumbers; 1 handful mint leaves

A vegetarian twist on traditional shawarma featuring crispy, spiced tofu served in warm pitas with creamy garlic yogurt sauce, fresh cucumbers, pickled red onions, and mint leaves. This plant-based meal combines Middle Eastern flavors with protein-rich tofu.

4 servings

40 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•½ small red onion
•3 Tbsp seasoned rice vinegar
•14 oz firm tofu
•3 Tbsp extra-virgin olive oil
•2 tsp ground coriander
•2 tsp smoked Spanish paprika
•½ tsp crushed red pepper flakes
•½ tsp ground cinnamon
•1 tsp kosher salt
•½ cup whole-milk Greek yogurt
•1 clove garlic
•4 piece pitas
•2 piece Persian cucumbers
•1 handful mint leaves

Cooking Instructions

1.
Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
5 min
2.
Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20-25 minutes (the tofu will get crispier as it cools, so don't be tempted to take it too far and dry it out in the oven).
25 min
3.
Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.
10 min

Shawarma-Spiced Tofu Pita Wraps

4 servings

40 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•½ small red onion

•3 Tbsp seasoned rice vinegar

•14 oz firm tofu

•3 Tbsp extra-virgin olive oil

•2 tsp ground coriander

•2 tsp smoked Spanish paprika

•½ tsp crushed red pepper flakes

•½ tsp ground cinnamon

•1 tsp kosher salt

•½ cup whole-milk Greek yogurt

•1 clove garlic

•4 piece pitas

•2 piece Persian cucumbers

•1 handful mint leaves

Cooking Instructions

Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.

5 min

Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20-25 minutes (the tofu will get crispier as it cools, so don't be tempted to take it too far and dry it out in the oven).

25 min

Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.

10 min