Shawarma Tofu (vg-m) Recipe

Press and slice tofu

Remove tofu from package, drain and press between plates or a tofu press for 20–30 minutes to remove excess water. After pressing, slice tofu into 8–12 thin slabs or 1/4-inch thick strips resembling shawarma slices.

Make marinade

In a shallow bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, 1 tsp each ground cumin, ground coriander, smoked paprika, turmeric, and cinnamon, 1 tsp garlic powder, 1 tsp maple syrup, 1 tsp black pepper and 1/2 tsp salt. Whisk until smooth.

Marinate tofu

Toss the sliced tofu gently in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, ideally 2 hours. If short on time, a 15-minute marinade still imparts flavor.

Cook tofu

Heat 1 tsp olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add marinated tofu in a single layer (reserve extra marinade). Cook without moving for 2–3 minutes to get a golden crust, then flip and cook another 2–3 minutes. Lower heat to medium and continue cooking, flipping occasionally, until edges are caramelized and tofu is heated through (total 8–10 minutes). If pan is very dry, brush with a little reserved marinade or 1 tsp oil.

Prepare produce: Peel and slice the mango into thin strips or small dice. Thinly slice red cabbage, julienne or grate the carrot, thinly slice red bell pepper and spring onions.

Make dressing and toss: In a small bowl whisk together 1 tbs lime juice, 1 tsp rice vinegar, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Pour over the prepared mango, cabbage, carrot, red pepper, spring onions and 2 tbs chopped cilantro. Toss everything until evenly coated. Taste and adjust seasoning; let sit 10 minutes to meld flavors.

Blend mayo and greens: In a small blender or food processor add 1/2 cup vegan mayonnaise, 12 g fresh mint leaves, 1 cup baby rocket, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Pulse until smooth, adding up to 1 tsp water to reach a spreadable consistency. Taste and adjust acidity or seasoning.

Warm breads (optional): If using flatbreads or pita, warm them briefly in a dry skillet or oven for 1–2 minutes each side until pliable.

Assemble shawarma: Spread about 1–2 tbs rocket & mint mayo onto each flatbread or plate. Arrange a handful (about 1/4 of the cooked tofu per serving) of shawarma tofu slices on top. Add about 1/4 of the rainbow mango slaw per serving and a handful of extra rocket.

Garnish and finish: Sprinkle a pinch of chilli flakes if using, serve with lemon wedges to squeeze over, and extra mint or cilantro if desired. Serve immediately while tofu is warm.