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2 14 oz blocks extra firm tofu, (drained and pressed)

6 tablespoon olive oil

4 tablespoons lemon juice

4 cloves garlic, (minced)

4 teaspoons ground cumin

4 teaspoons ground coriander

4 teaspoons ground cardamom

2 teaspoons smoked paprika

1 ½ teaspoons salt

1 teaspoon cinnamon

1 teaspoon black pepper

1 teaspoon turmeric

½ teaspoon chilli flakes (more or less to taste)

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Sumac Onions

1 large red onion, thinly sliced

½ cup parsley, chopped

Juice of 1 lemon

½ tablespoon olive oil

1 teaspoon sumac

½ teaspoon salt

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Tahini Sauce

¼ cup tahini

1 clove garlic, minced

Juice of ½ lemon

½ teaspoon salt

water, as needed

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Shawarma Toppings

Pita bread

Cherry tomatoes, (halved)

Mini cucumbers, (chopped)

Sumac onions

Tahini sauce

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1. Preheat oven to 450˚F. Prep baking sheet with parchment paper.

2. Shred your block of tofu into pieces. Place in a large bowl. Add in the oil, lemon juice, minced garlic, and all the spices. Toss together until well combined.

3. Spread out into a single layer. Bake for 25-30 minutes.

4. For sumac onions, toss together red onion, parsley, lemon juice, olive oil, sumac and salt in a bowl and place in fridge for at least 20 minutes before using.

5. For tahini sauce, add together tahini, garlic, garlic, lemon juice, and salt in a bowl and whisk together. Add water as needed until thin enough to drizzle.

6. Add to pita with toppings or use as desired.

Notes: Try a tzatziki sauce. Double the tofu shawarma, and keep the extra frozen for quick dinner prep.