This recipe for vegan tofu shawarma wraps is a plant-based twist on a classic Middle Eastern street food. With seasoned tofu crumbles, creamy maple-tahini sauce, tangy pickled onions, and veggies, they’re packed with a variety of flavors and textures to keep things interesting and satisfying.
I am a dedicated fan of shawarma. Honestly, I make roasted vegetables and chickpea shawarma with green tahini sauce on a weekly basis. This latest in my deep dive into all things shawarma draws on a few of my favorites: homemade shawarma seasoning, my newest maple and tahini dressing recipe, and those quick-pickled red onions that make everything taste better. Load it all into soft wraps with crunchy veggies and dive in!
Table of Contents
Why You'll Love This Recipe
- The big flavor of smoky, spiced shawarma seasoning does the heavy lifting.
- Protein-packed, crumbled tofu with a meaty texture is plant-based and satisfying.
- It's versatile. You can easily swap the veggies, change up the wraps, or serve it bowl-style.
- It’s meal prep-friendly. You can marinate the tofu and prep the toppings ahead of time.
- Like all the recipes at Vegan with Gusto, there is no added oil. Tahini adds the natural and healthy fats of sesame seeds.
Ingredients and Substitutions
- Tofu. Use firm or extra-firm tofu. Press it for 15 minutes so there’s plenty of room for the marinade.
- Shawarma seasoning. I use my homemade shawarma seasoning. Store-bought also works.
- Tahini. I learned this trick after perfecting tofu sausage crumbles and vegan chorizo sausage. Tahini helps the seasoning absorb and adds a nutty depth. Oh, and we’ll use it in the dressing too.
- Wraps/Tortillas. Use any wraps you like, from whole wheat to gluten-free. If you’re feeling adventurous, whip up a batch of sweet potato flatbread or mashed potato tortillas. You can also make stuffed pita pockets or use lettuce as your wrapper.
- Red onions. I urge you not to skip the quick-pickled onions. You’re going to love them. It won’t be as beautiful if you use yellow or white onions, but you could make this substitution in a pinch.
- Additional fillings. In addition to tofu shawarma, pickled onions, and dressing, I like adding lettuce, carrot matchsticks, avocado slices, and cherry tomatoes. Feel free to add cucumbers, cabbage, or roasted veggies too.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- Protein swaps: Try soy curls, chickpeas, tempeh, or seitan for a twist.
- Shawarma bowls: Skip the wrap and pile everything over rice or quinoa.
- Need a dressing option? Try my classic tahini lemon dressing or go wild with cashew ranch dressing.
Step-by-Step Instructions
Mix the tofu marinade, then crumble a block of pressed tofu. Mix everything together. I recommend marinating for at least an hour or overnight.
Thinly slice red onions and add them to a simple marinade of red wine vinegar, coconut sugar, and a pinch of salt. Massage the onions and let them marinate for an hour. (Hint: the same amount of time as the tofu.)
Combine the tahini and maple dressing ingredients in a small bowl or jar. It will thicken as it sits. You can always thin it out before using.
Spread the tofu on a parchment-lined baking sheet and bake for 30 minutes, tossing it halfway through.
Want to save this recipe? 🥣
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.
Denise's Expert Tips
- Keep the crumbled tofu pieces large enough that they won’t disappear after baking.
- Get your hands dirty. Use them to mix the tofu and marinade. It’s absolutely the best way to get the flavor in.
- Keep an eye on the baking process. Toss them a few times so they brown evenly.
How to Make a Perfect Wrap
I do it a lot, and I have thoughts:
- Start with warm wraps - they're easier to roll without splitting.
- Spread a line layer over the entire warp before adding any fillings. This helps seal it.
- Add the fillings in a layer on one side of your warp. If you’re going to seal the bottom, leave room to fold it up before rolling from the filling side to the larger edge.
- Don’t overstuff your wraps – you can always make another.
Serving Ideas
Pair tofu shawarma with Israeli couscous salad, borlotti bean salad, or (because I love it so much) pineapple, carrot, and raisin salad.
Frequently Asked Questions
The baked tofu keeps well in the refrigerator for about 3-4 days. Store the dressing and pickled onions separately in sealed containers. Assembled wraps are best eaten fresh, but you can make them the night before for lunch.
Yes - you can freeze the baked tofu (without sauce or veggies) for up to 2 months. Reheat in a skillet or oven to crisp it back up. Don’t freeze the dressing or pickled onions; they’ll lose their texture.
The best way to reheat tofu shawarma is to wrap the tofu pieces in foil and then reheat them in the oven or air fryer. You can also reheat it in the microwave by placing it on a plate and covering it with a paper towel. Finally, you can reheat them in a dry skillet on medium-high heat.
Definitely. Marinate the tofu overnight, prep the onions, and whip up the dressing a day in advance. Then just bake the tofu and assemble when ready to eat.
Whole wheat wraps are classic, but any tortilla works. Gluten-free or grain-free? Try collard greens or lettuce wraps instead.
Crumbling gives it a meaty, shawarma-like texture. But you could cube or slice it if you prefer bigger bites.
Hungry for more? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes!
👩🏻🍳 Recipe
Vegan Tofu Shawarma Wraps
Rate this Recipe:
Ingredients
Tofu Shawarma
- 16 ounces tofu - firm or extra firm
- 1 tablespoon tahini
- 3 tablespoons lemon juice
- 3 tablespoons soy sauce
- 1 tablespoon shawarma seasoning - (see note 1)
Pickled Red Onions
- 2 small red onions - peeled, cut in half lengthwise and thinly sliced
- ⅓ cup red wine vinegar
- 1 tablespoon coconut sugar - substitute with date sugar, maple syrup, or agave
- ¼ teaspoon salt
Dressing
- ¼ cup tahini
- ⅓ cup lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 2 cloves garlic - minced or pressed (1 teaspoon)
- ¼ teaspoon salt
Wraps and Additional Fillings
- 4-6 large wraps - or tortillas
- 2 cups lettuce - chopped or shredded
- 1 medium carrot - grated
- 1 medium avocado - diced or sliced
- 1 ½ cups cherry tomatoes - halved
Instructions
- Press the tofu for 15 minutes using a tofu press. Alternatively, place the tofu between 2 flat surfaces, weighing the top down with something heavy.
- While the tofu presses, combine 1 tablespoon tahini, 3 tablespoons of lemon juice, 3 tablespoons of soy sauce, and 1 tablespoon of shawarma seasoning in a shallow bowl or rimmed plate.
- Crumble the tofu into the bowl with the marinade. Mix the tofu so it’s well covered. Marinate for an hour or overnight.
- Make the pickled onions by combining ¼ cup red wine vinegar, 1 tablespoon of coconut sugar, and ¼ teaspoon salt in a shallow bowl. Add the sliced onions and gently massage them into the marinade. Set aside, mixing them a few times to ensure they continue to soak up the marinade.
- When the tofu has marinated, preheat the oven to 400 F (200 C).
- Line a baking sheet with parchment paper and spread the tofu over the sheet in an even layer.
- Bake the tofu for 15 minutes, then use a spatula or spoon to separate the pieces and flip them, so they brown evenly. Continue baking for another 15 minutes until the tofu is brown.
- While the tofu bakes, make the dressing by combining ¼ cup tahini, ⅓ cup lemon juice, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, 1 teaspoon garlic, ¼ teaspoon salt in a small bowl. Mix well and add a little water to thin it out if needed.
- Right before the tofu is done, heat the wraps. To do this, either place them on the bottom rack in the oven (takes less than 1 minute) or stack them and wrap them in foil (about 5-10 minutes).
- To assemble the wraps, spread dressing over the wrap, and add the tofu, pickled onions, and selected veggies. Enjoy!
Notes
- Tofu crumbles can be marinated for up to 24 hours. After that, the tofu will start to soften too much. You can also freeze marinated tofu, then bake it in the oven.
- Store leftover shawarma tofu separately from the onions, dressing, and vegetables. The tofu will keep for 3-4 days, as will the onions. The dressing can be stored in an airtight container or jar for a week.
- I used 6 large whole wheat wraps, the number of wraps you’ll ultimately make depends on the size of the tortillas and how you distribute the fillings.
Nutrition
Nutritional information is an estimation only.
Want to save this recipe? 🥣
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.
Leave a Reply