Shawarma-Spiced Tofu Pita Wraps

By Chris Morocco

March 18, 2019

4.7

(39)

Photo by Ted + Chelsea Cavanaugh, Prop Styling by Nathaniel James, Food Styling by Laura Rege

Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.

Recipe information

Total Time
45 minutes
Yield
4 servings

Ingredients

1/2 small red onion, thinly sliced

3 Tbsp. seasoned rice vinegar

1 (14-oz.) block firm or extra-firm tofu, drained

3 Tbsp. extra-virgin olive oil

2 tsp. ground coriander

2 tsp. smoked Spanish paprika

1/2 tsp. crushed red pepper flakes

1/2 tsp. ground cinnamon

1 tsp. kosher salt, plus more

1/2 cup whole-milk Greek yogurt

1 small garlic clove, finely grated

4 pitas, warmed

2 Persian or mini cucumbers, thinly sliced lengthwise

Mint leaves (for serving)

Preparation

Step 1
Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
Step 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).
Step 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.

Head this way for more of our best tofu recipes →

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Reviews (39)

Wow! So delicious and full of delicious textures.
- Anonymous
- Austin, TX
- 2/4/2024
This is a fast, easy dish that's become one of our go-to week night dinners. The technique of squeezing out the tofu, seasoning it and then roasting it is one that I now use for other quick meals. I do prefer a sauce that includes some tahini and lemon juice along with the yogurt and garlic. It makes it thicker and more flavorful.
- Emily B
- Portland, ME
- 5/20/2023
this would have been easier if it had stuck with the usual chicken shawarma. Not sure why we had to go out of the way to make it with tofu.
- Lyn
- central NJ
- 4/16/2023
Love this recipe. I make a simple lemon tahini sauce to also serve it with. The method of cooking the tofu is super-versatile - I also switch up the spices to make tofu tacos - swap out the cinnamon, turn down the coriander, and disl up cumin and ancho chili. And, we add 1/2 tsp of salt to the red onions.
- K Easterbrook
- Seattle, wa
- 1/30/2023
My adjustments were that i added cumin and a touch of chili powder to the spice mix as well as reducing the cinnamon as my brand is very strong. i air fried the tofu and served with the yogurt sauce which i added fresh grated garlic clove, olives, and parsley. It came out really good.
- Anonymous
- 4/28/2022
Wonderful recipe! I mixed the spice blend together first then poured on the tofu which I crumbled and only used about 1/2 to 2/3 of the spice blend. It was quite powerful. Also added lettuce and swapped pita for tortillas warmed in the pan with a little olive oil. Awesome dinner and can’t wait to use this recipe as a main staple in the rotation.
- Missy
- NY, NY
- 3/8/2022
Delicious! It's become a favorite for my family. I make it once a month.
- shrushanti
- 4/26/2021