Cooked - Crispy Tofu Shawarma Wraps

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Tofu Shawarma Wraps

2.0

14 oz firm or extra-firm tofu

2 tablespoons olive oil

2 tablespoons unsweetened vegan yogurt

1 tablespoon cornstarch (optional)

1 tablespoon soy sauce (optional)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon dried oregano

½ teaspoon chili flakes

½ teaspoon black pepper

½ teaspoon sea salt

½ cup unsweetened vegan yogurt

1 tablespoon lemon juice

1 garlic clove (grated)

2 tablespoons fresh dill or mint (chopped)

Pinch of salt

¼ red onion (thinly sliced)

½ cucumber (diced)

1 cup cherry tomatoes (halved)

Pinch of salt and pepper

2 large flatbreads or wraps

Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
Pat the tofu dry. Shave into thin slices, 2 to 4 mm thick, using a vegetable peeler, sharp knife, or mandoline.
Toss the tofu in a bowl with olive oil, yogurt, cornstarch, soy sauce, and all the spices until coated.
Spread in a single layer on the baking sheet. Bake for 20 to 25 minutes, flipping halfway, until crispy and golden.
While the tofu bakes, stir together the yogurt sauce ingredients. Toss the salad ingredients with salt and pepper.
Warm the flatbreads in a dry skillet for 30 seconds per side. Spread with sauce, top with tofu and salad, drizzle with more sauce, and wrap.

Course🍽️Main Course

Diets🌱Vegan...

Category🌯Wrap

CuisineMiddle Eastern

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 7 weeks ago

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