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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

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

Pita bread or flat bread

Sliced tomatoes, pickled red onion, fresh mint or Italian parsley, feta cheese

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Garlic Sauce

plain Greek yogurt

garlic

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_ olive oil

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lemon juice

dill

salt

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1. 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).

2. 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.

3. Bake: Bake for 10 to 12 minutes, or until tofu is golden brown and crispy at the edges.

4. Sauce: While tofu bakes, stir together all of the Garlic Sauce ingredients.

5. 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!