Shawarma Tofu (v) Recipe

Press and slice tofu

Wrap the extra-firm tofu in clean kitchen towels or paper towels and place a heavy weight on top for 15–30 minutes to press out excess water. After pressing, slice the tofu into 6–8 mm (1/4 inch) thick slabs or into long 1 cm (3/8 in) strips resembling shawarma.

Make the marinade

In a bowl, whisk together olive oil, soy sauce, lemon juice, maple syrup, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper and sea salt until combined.

Marinate tofu

Place the sliced tofu in a shallow dish or zip-top bag and pour the marinade over it, making sure every piece is coated. Marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours for deeper flavor. Turn pieces once halfway through if possible.

Cook the tofu

Heat 1 tablespoon olive oil in a large non-stick or cast-iron skillet over medium-high heat. Remove tofu from the marinade, letting excess drip back into the bowl (reserve marinade). Sear tofu slices in a single layer for 3–4 minutes per side, until browned and slightly crisp. Work in batches if necessary. Optionally, in the last 1–2 minutes, pour 1–2 tablespoons of the reserved marinade into the pan and let it bubble and glaze the tofu without burning. Transfer cooked tofu to a plate and keep warm.

Optional oven finish

If cooking for many servings or you want extra caramelization, preheat oven to 200°C (400°F). Place seared tofu on a baking sheet and bake 6–8 minutes until edges are browned and marinade is sticky.

Prepare vegetables and mango: thinly slice green and red cabbage, julienne or grate the carrot, thinly slice the red bell pepper, and julienne the ripe mango. Combine them in a large bowl with chopped coriander (if using).

Make the dressing: in a small bowl whisk together lime juice, rice vinegar, sesame oil, honey or agave, salt and black pepper until combined.

Dress the slaw and rest: pour the dressing over the cabbage-mango mixture and toss until evenly coated. Let the slaw sit for 5–10 minutes to soften slightly and allow flavors to meld. Taste and adjust seasoning with more salt, lime or a pinch more sweetener if needed.

Make the mayo: in a small bowl combine the vegan mayonnaise, finely chopped mint, finely chopped rocket, lemon juice, minced garlic, salt and black pepper. Stir until smooth and taste; adjust lemon, salt or herbs to preference. Chill until ready to serve so flavors meld.

Warm the flatbreads: briefly warm flatbreads or pitas in a dry skillet over medium heat or wrap in foil and warm in a 180°C (350°F) oven for 5–8 minutes.

Assemble shawarma: spread 1–2 tablespoons of rocket & mint mayo down the center of each warmed flatbread. Add a handful of extra rocket, a portion of rainbow mango slaw (about 1/2 to 3/4 cup), and 5–6 slices of the shawarma tofu. Spoon extra mayo or reserved glaze over tofu if desired. Add fresh mint leaves and a squeeze of lemon.

Serve: fold or roll the flatbread and serve immediately with lemon wedges on the side. Leftover components can be stored separately in the fridge for up to 3 days.