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This crispy, spiced vegan shawarma has officially earned a permanent spot in our weeknight dinner rotation. I’ve tested and re-tested it to get that perfect golden edge, bold spice blend, and actual flavor absorption (you know how tofu likes to pretend it’s a flavor sponge but isn’t? We’ve solved that by shaving the tofu!).
save this recipe!Craving vegan shawarma? While my roasted chickpea gyros come close to satisfying the craving, there’s just something about the texture of shwarma that chickpeas can’t replicate.
This easy 30-minute recipe features crispy shaved tofu, a creamy garlic yogurt sauce, and big Mediterranean flavor (no marinating or frying required).
- Flavor-packed: A homemade shawarma seasoning (with a bunch of spices you probably already have).
- Fast + easy: No-marinating needed thanks to a spice oil that actually sticks to the tofu.
- Meal prep friendly: The tofu keeps great for leftovers and makes amazing lunches stuffed into pita or tossed over salad.
Reader rating
Key Ingredients
These pantry-friendly ingredients come together to make a seriously satisfying high-protein vegan wrap. Jump to the recipe card for amounts and instructions!
- Tofu: We’re using extra-firm tofu here because it holds its shape and crisps up beautifully in the oven. The thin shreds soak up the seasoning and get golden and chewy, just like traditional shawarma meat.
- Olive oil: Helps carry the spices and crisp the tofu. Don’t skimp here, it’s essential for browning.
- Spices: A mix of smoked paprika, cumin, coriander, garlic powder, cinnamon, turmeric, and salt. This combo brings deep, warming flavor with just the right amount of earthiness and smoky depth.
Keep it saucy
No shawarma wrap is complete without a good sauce! While cucumber tzatziki is great here, I especially love it with a garlicky yogurt sauce. It’s a quick combination of plain vegan yogurt, garlic, olive oil, lemon juice, fresh dill, and a pinch of salt.
The secret to next-level tofu
Shaving tofu into thin strips is a game-changer. It creates more surface area for all that flavorful spice oil to cling to and helps the tofu crisp up beautifully in the oven. Instead of thick cubes that stay bland in the middle, these delicate shreds get golden, chewy, and packed with flavor in every bite. Plus, the texture mimics the tender edges of traditional shawarma, no meat (or marinating) required.
Topping Ideas
- Pickled red onions
- Fresh mint or parsley
- Sliced cucumbers or tomatoes
- Shredded lettuce or cabbage
- A drizzle of tahini
Plays well with…
Shawarma is a meal that gets better the more you build around it! Bulgur pilaf is the natural grain pairing, with warm tomato, Mediterranean spices, and a nutty chew that holds up next to the bold shawarma flavor. Classic tabbouleh works alongside it for something fresher and herb-forward.
Vegan Shawarma (With Shaved Tofu)
Ingredients
For the Tofu Shawarma
- 2 blocks extra-firm tofu
- ½ cup olive oil, 120 mL
- 2 tsp smoked paprika
- 1 tsp each cumin, coriander, garlic powder, cinnamon, salt, and turmeric
For the Garlic Sauce
- ½ cup unflavored vegan yogurt, 120 g
- 3 cloves garlic, minced
- 1 Tbsp extra virgin olive oil, 15 mL
- 1 Tbsp lemon juice, 15 mL
- 2 Tbsp finely chopped fresh dill
- Pinch of salt
To Serve
- Pita bread or flat bread
- Sliced tomatoes, pickled red onion, fresh mint or Italian parsley, feta cheese
Instructions
- Prep: Preheat oven to 425°F (218°C). Pat dry the 2 blocks extra-firm tofu dry, then use a vegetable peeler to shave it into thin pieces. Arrange tofu in a single layer on a parchment-lined baking sheet (you may need to use more than one sheet).
- Flavor: Whisk together ½ cup olive oil, 2 tsp smoked paprika, and 1 tsp each cumin, coriander, garlic powder, cinnamon, salt, and turmeric. Brush half of it onto the tofu. Flip over each piece and brush with remaining seasoning.
- Bake: Bake for 10 to 12 minutes, or until tofu is golden brown and crispy at the edges.
- Sauce: While tofu bakes, stir together all of the Garlic Sauce ingredients.
- Serve: Spread sauce onto pita or flatbread, topping with shawarma and your desired toppings (I love it with pickled red onions, tomatoes, and fresh mint). Roll or fold in half and serve!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
My kids – who are not vegetarians – LOVED this tofu shawarma! My youngest son even asked me after dinner if he could have more tofu! Great recipe, easy to follow, turned out delicious! (I didn’t have fresh dill so I used dry dill in the sauce – tasted great anyway!)
I’m so thrilled to hear it was such a hit with you and the kids. Thanks so much for dropping back in to let us know how it went. Happy eating!
Wow this was DELICIOUS! My husband was skeptical but ended up loving it. I am excited about eating the leftovers tomorrow. I added sliced cucumbers and loved the crunch.
Happy you both enjoyed it Ashley, thanks for cooking with us!
I always freeze my tofu – not sure if that’s why I found it quite difficult to use the vegetable peeler. I definitely did not lay them in single file and just drizzled the oil over rather then brushing. I needed more oil but it was delicious still! This is a keeper! I made tzatziki and salad and we had pita breads also. Spice blend was SO GOOD!! Yum!!
Thanks for the kind words Abigail, happy eating!