This post contains affiliate links.
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…
Shortcut Baba Ganoush
25 minutes
Classic Tabbouleh Salad
30 minutes
Rosemary Roasted Potatoes (So Crispy!)
45 minutes
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!
So delicious! Would not change a thing!
I’m so happy to hear it was a hit, Sarah! Thanks so much for dropping back in to let us know how it went! 😀
This is really good. Took a bit longer in the oven to get the tofu chewy with some crispness but once there, it’s really good and a great way to have shawarma at home. I’ll make it again. Might try the wider flat part of a box grater next time to make shaving easier. Or I wonder if partially freezing the tofu beforehand would make it easier? I think the recommended Hodo is avaliable here but usually have other extra firm tofu on hand.
Partially freezing (or freezing and then thawing) would be a great idea if you have the time! And if you’re using a box grater, then shaving it on the wider side would also save some time without compromising the flavor 🙂 Happy eating!
My family loved this!
I’m so glad to hear it, Amie! Happy eating!
So simple to make, yet so rich in flavors! And without many dishes to wash later. I used a grater instead of a peeler and I found it even easier.
You’re the best, thanks for the feedback!
This was nice and flavorful and satiating. We added hummus and made them as pockets stuffed with salad veggies, too. Highly recommend!
Thrilled you loved it, thanks for the review!
Absolutely delicious! I will most definitely make again!
So happy you loved it, happy eating!
This is incredible!! I added cucumbers and some leftover chickpeas from your golden chickpea recipe and it was delicious. Quickly going to become a lunch favorite!
Nothing better than hearing this, thank you!
Super yummy!! Took a little longer than I was expecting to shave the tofu because the Trader Joe’s super firm tofu was still kind of finicky and crumbly, but ended up tasting great!
Thanks for the sweet review, happy cooking!
YUM!!! This is so delicious. Once we tried this vegan tofu schawarma, we now have this on repeat in our house. I really didn’t have much tofu experience, now I’m buying multiple packs of tofu every time I’m out shopping. We live in Florida and this will be great all year long. It’s light and refreshing and extremely flavor-packed. Thank you for this fabulous recipe😋
Nothing better than hearing this Sue, thanks so much for leaving such a lovely review!
oops, i used firm tofu, not extra firm tofu.
firm tofu stays damp no matter how much i pat it dry…, and it is hard to get ‘good’ shavings. I’ll try it with extra firm tofu mext time.
love the idea! hope we get something interesting out of the initial mistake. about to coat and bake the tofu shortly.
thanks!
Oops! Thanks so much for trying the recipe Susan and hopefully you managed to salvage something out of your first try!
SO GOOD. My family asked to have this again immediately after eating it for dinner! Thank you!
Thrilled you loved it, thanks for the review Kimberley!