Vegan Chicken Shawarma
Indulge in the bold, aromatic flavors of the Middle East with this mouthwatering Vegan Chicken Shawarma recipe, a delicious plant-based twist on a traditional favorite. Made with perfectly marinated extra-firm tofu infused with a medley of warm spices like cumin, coriander, smoked paprika, and turmeric, this recipe is baked to golden perfection for a tender-yet-crispy texture. Paired with fresh slices of tomato, cucumber, and red onion, all nestled inside soft flatbreads and drizzled with creamy tahini sauce, this shawarma offers a symphony of flavors in every bite. Perfect for vegans and anyone looking for a healthy, protein-packed meal, this dish is easy to prepare, ready in under an hour, and ideal for weeknight dinners or meal prep. Enjoy a vibrant, wholesome take on a beloved street food classic that’s brimming with plant-based goodness!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tbsp Soy sauce
- 3 Garlic cloves
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Smoked paprika
- 1 tsp Ground turmeric
- 0.5 tsp Cayenne pepper
- 0.5 tsp Black pepper
- 1 tsp Kosher salt
- 1 Red onion
- 4 Flatbreads
- 1 Tomato
- 1 Cucumber
- 0.25 cup Tahini sauce
- 0.25 cup Fresh parsley
Instructions
Press the extra-firm tofu for at least 30 minutes to remove excess water.
In a medium-sized bowl, mix olive oil, lemon juice, soy sauce, minced garlic cloves, ground cumin, ground coriander, smoked paprika, ground turmeric, cayenne pepper, black pepper, and kosher salt to create the marinade.
Slice the pressed tofu into thin strips and coat them well with the marinade. Let them marinate for at least 1 hour in the refrigerator, or overnight for more flavor.
Preheat your oven to 400°F (200°C).
Place marinated tofu strips on a baking sheet lined with parchment paper.
Thinly slice the red onion and scatter over the tofu.
Bake in the preheated oven for 20 minutes, flipping the tofu halfway through until it is golden brown and slightly crispy.
While the tofu is baking, slice the tomato and cucumber into thin rounds.
Once the tofu is done, remove it from the oven and allow it to cool slightly.
Warm the flatbreads to make them pliable.
To assemble the shawarma, spread a layer of tahini sauce over each flatbread.
Top with baked tofu, a handful of tomato and cucumber slices, and sprinkle with fresh parsley.
Roll the flatbreads tightly around the filling, and serve immediately.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 27.5 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3090 mg | 238% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2568 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
