Tofu Shawarma Wraps

This flavorful and protein-packed staple is a quick meal prep item for busy afternoons or evening. The bright citrusy notes with the creamy tofu and sauce are a delight.

This recipe is a weeknight staple in our house when I have a block of tofu laying around. The veggies I use in the shawarma mix and toppings changed based on whatever I have in the refrigerator. However, mushrooms and bell peppers are m y favorites in this recipe.

You can prepare the yogurt sauce a day or two before as well. I like to prepare extra yogurt sauce and save it for a snack as a dip with veggies.

For my vegans, you can substitute the yogurt with coconut yogurt, or replace entirely with hummus and tahini.

I like to use Indian rotis, since they are thinner than the traditional pita. However, you can use lavash, bread or any type of wrap you please. If you are gluten free, you can use your favorite gluten-free wrap, or make this as a bowl over some Mediterranean rice or quinoa. This tofu also goes great over a bed of greens.

I hope you live this recipe as much as I do. Please share your creations in Instagram and Facebook! Happy Cooking!

Tofu Shawarma Wraps

Serves 2-3

Vegan Possible & Gluten-Free Possible

Ingredients

Tofu Wraps

• 1 Block, Firm or Extra Firm Tofu

• 1-2 Tbsp. Oil

• 1 Tbsp. Shawarma Seasoning ( use the Whole Foods 365 Brand)

• 2 Tsp. Onion Powder

• 2 Tsp. Garlic Powder

• 1 Tsp. Cumin Powder

• 1 Tsp. Turmeric Powder

• 1/2 Tsp. Red Chili Powder (Optional)

• Salt to Taste

• 6-8 Mushrooms, sliced (Optional)

• 1/2 Red Bell Pepper, sliced

• 5-6 Pitas or Wraps of your choice (I like to use the Uncooked Phulkas or the Costco uncooked chapatis)
  

Yogurt Sauce

• 1/2- 3/4 Cup Greek Yogurt

• 1 Tbsp. Extra Virgin Olive Oil

• 1 Lemon, Juiced

• 1/4 Cup, Parsley and/or Cilantro, finely chopped

• 4-5 Mint Leaves, finely chopped

• 1 Green Chili (Optional)

• 2-3 Garlic Cloves, crushed

• 1 Tsp. Black Pepper

• 1 Tsp. Garlic Powder

• 1 Tsp. Onion Powder

• Salt to taste

• Water as needed
  

Toppings (Optional)

• Tomatoes, finely chopped

• Cucumbers, finely chopped

• Lettuce/Arugula, chopped

• Avocado, sliced

Directions

1. Press your tofu with your hand and pat dry. Set aside for a few minutes for additional dry time.

2. Cut your tofu into large thin cubes. You can also rip your tofu into pieces.

3. In a glass container (I prefer glass because the turmeric will stain plastic), add your oil and dry spices. Mix well to combine.

4. Add your tofu pieces to the oil/seasoning mixture. Set aside for at least 20 minutes. You can also refrigerate for up to 12 hours.

5. Chop your mushrooms and bell peppers.

6. For the yogurt sauce, combine the ingredients in a bowl and mix well. Set aside in the refrigerator. This could be prepared a few days in advance as well. (The consistency should be thick and spreadable, but not watery or runny.)

7. To prepare your filling, heat your pan and sauté your mushrooms for 5 minutes. Thereafter, add your bell peppers for a few minutes.

8. Add the oil mixture with the tofu into the pan. Cook the tofu with the veggies for 10 minutes. Check if the tofu is cooked well and set aside.

9. Prepare your wrap of choice and toppings. Spead the yogurt sauce. Add your prepared tofu and toppings. Enjoy warm.