Vegan Tofu Shawarma Wraps

Tofu shawarma wraps with crumbled tofu shawarma, pickled onions, lettuce, tomatoes, avocado, and tahini dressing.

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Vegan tofu shawarma wraps are a plant-based twist on a classic Middle Eastern street food with seasoned tofu crumbles, maple tahini dressing, pickled red onions, and veggies for flavor-packed wraps with no added oil.

Prep Time30

Cook Time30

Marinating Time1

Total Time2

Course: Main Course

Cuisine: Middle Eastern

Diet: Vegan

Servings:

Calories: 312kcal

Author: Denise Perrault

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

US Customary - Metric

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