Shawarma Tofu Recipe

Press and slice tofu

Press the extra-firm tofu for at least 20 minutes to remove excess water (use a tofu press or wrap in kitchen towels and place a weighted pan on top). After pressing, slice the block into 1/4-inch (about 0.6 cm) thick slices or 1/2-inch strips, depending on desired presentation.

Make marinade

In a shallow dish or bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, cumin, coriander, smoked paprika, turmeric, cinnamon, garlic powder, onion powder, salt, black pepper, soy sauce, and maple syrup until smooth.

Marinate tofu

Arrange the tofu slices in the dish and spoon the marinade over them, flipping to coat both sides. Let marinate for at least 20 minutes at room temperature, or up to 2 hours in the fridge for more flavor. Turn slices once halfway through if marinating longer.

Cook tofu

Heat 1 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu slices in a single layer (work in batches if needed). Cook undisturbed for 3–4 minutes until well browned, then flip and cook the other side 2–3 minutes. Reduce heat to medium if spices begin to scorch. For crisper edges, press gently with a spatula. Remove browned tofu to a plate and keep warm.

Optional oven finish

If you want slightly drier, chewier tofu reminiscent of rotisserie shawarma, spread cooked slices on a baking sheet and place in a preheated 375°F (190°C) oven for 6–8 minutes to finish and firm up.

Combine the julienned mango, shredded red cabbage, carrot, red bell pepper, and thinly sliced red onion in a mixing bowl.

Add chopped cilantro or mint, lime juice, 1 tsp olive oil, salt, and pepper. Toss gently to combine. Taste and adjust seasoning — add a little more lime or salt if needed. Refrigerate until ready to serve to let flavors meld (10–15 minutes).

In a small bowl or the cup of a blender/immersion blender, combine 1/2 cup mayonnaise, fresh mint leaves, lemon juice, minced garlic, salt, and pepper.

Add the chopped baby rocket (arugula). Pulse or whisk until the mixture is smooth but still has a bit of green flecking. Taste and adjust seasoning. If too thick, thin with 1–2 tsp water or lemon juice.

Warm the flatbreads or pita briefly in a dry skillet or oven (about 1 minute per side in a hot skillet or 3–4 minutes at 350°F/175°C in oven).

Spread a spoonful of rocket & mint mayo down the center of each warm flatbread. Layer with a handful of extra rocket, 3–4 slices of shawarma tofu, and a generous scoop of rainbow mango slaw.

Garnish with a squeeze of lemon or lime, sprinkle of toasted sesame seeds or sumac if using, and fold or roll to serve. Serve remaining mayo and slaw on the side. Leftover tofu keeps in the fridge for up to 3 days.