These satisfying vegan shawarma wraps are made with thinly shaved tofu, coated in a flavourful shawarma sauce (no marinating!) and baked to chewy, tender, crispy perfection. Wrap in a pita with your favourite toppings for a healthy, high protein dinner the whole family will love.
I’ve got a teen athlete in my house who is very much on the protein side of the internet, so his idea of high protein and mine don’t always align. And sometimes, I like to challenge myself to show him that plant-based proteins can totally measure up.
These protein-packed tofu shawarma wraps (and his dietitian mom) crush the assignment: a full serving is about 40g of protein because I pile them HIGH with thinly shaved tofu. It only takes a few minutes to whisk up the umami-packed spice sauce, brush the tofu and pop them into the oven so it’s super weeknight friendly with about 20 minutes of hands on time, including prepping the toppings.
When it comes to toppings, go traditional or untraditional. A little storebought toum is delicious, but if you wanna go across the Mediterranean with these, you can serve them with my creamy cashew tzatziki. My kid likes dill pickles, I like pepperoncini peppers (and lots of them!). I love to serve this with a shirazi-style salad for more veggies, or baked fries for fun!
Looking for more fun-to-eat, plant-based recipes that even meat eaters will love? Grab a copy of Plant Magic, my cookbook!
How to make a simple tofu shawarma that really satisfies
If you want to understand the level of nerdiness I embrace in my kitchen, let’s talk technique. I get that shaving tofu is a tiny bit annoying, because you do get those crumbly bits but it’s worth it because shaving with a vegetable peeler, or the peeler side of a box grater, results in a thinness you I just can’t achieve with a knife.
Don’t skip the oil! Meat is fatty…tofu isn’t. You need the extra fat for flavour and mouthfeel.
The thinness of the tofu renders pressing and marinating obsolete because the tofu will happily suck up the spice rub and release excess moisture as it bakes. Less work for you, thanks oven!
Buuuuuuut….I will concede that the texture of extra-firm tofu varies across brands. I am stubbornly committed to simplifying my recipes as much as possible so if the crumbling bothers you, just buy super firm tofu instead of fussing with pressing.
Hot Tip: you need a SHARP vegetable peeler for this. I use the Swissmar brand. Cheap and super sharp.You might be tempted to put the tofu on two baking sheets, but instead, I say crowd it onto one.
Nutrition Corner: you can totally adapt this recipe for smaller or larger appetites. Use just ⅛ of the tofu and half a pita (stuff in pocket) for 8 servings with about 20g protein. Or, do ¼ of the tofu and a full pita round, used like a wrap, as suggested for 4 servings with about 40g protein.
The overlap of the tofu helps get more of that proper shawarma texture variation.Some of it stays steamed and soft, with plenty of chewy and crispy bits.
More protein-packed tofu recipes:
Cornflake-crusted Tofu Cutlets
Buffalo Shredded Tofu Wraps (33g protein)
Baked Tofu Vegan Fajitas with Homemade Seasoning
Protein-packed “Fried” Pickle Dip with Tofu
20 Minute Pan-fried Tofu Satay Sandwich
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Baked Vegan Tofu Shawarma Wraps (40g protein)
These satisfying vegan shawarma wraps are made with thinly shaved tofu, coated in a flavourful shawarma sauce (no marinating!) and baked to chewy, tender, crispy perfection. Wrap in a pita with your favourite toppings for a healthy, high protein dinner the whole family will love.
Course Dinner, Main Course
Cuisine Mediterranean, Middle Eastern
Diet Gluten Free, Vegan, Vegetarian
Keyword high protein tofu dinner ideas, high protein vegan shawarma
1medium field tomatoseeded and sliced into thin slices
pickled pepperoncini pepperstops removed
fresh cilantro or dill sprigs
Dill pickles
Imperial – Metric
Instructions
Preheat oven to 400℉ (205℃). Line a large rimmed baking sheet with parchment paper for easy clean up.
Use a sharp vegetable peeler to shave 2 packages of extra-firm tofu. It might crumble a bit, it’s no problem!
Place tofu on baking sheet, not being afraid to really overlap to fit it all.
In a small bowl, mix the oil, tamari, onion powder, coriander, cumin, turmeric and black pepper. Pour it evenly over the tofu and use a brush to ensure the slices are well coated in the sauce.
Bake 16-20 minutes until tofu has fully absorbed liquid, and with some crispy edges scattered across pan.
To assemble, place a generous dollop (⅓ – ½ cup) of tzatziki over centre of pita bread. Layer on ¼ of the tofu (it’s a chunky wrap!!), tomato slices, 2-3 pepperoncini, cilantro…or whichever toppings you prefer!
These well-spiced tofu shawarma wraps are packed with protein so they’re super satisfying. With a simplified tofu method so they’re easy enough for a weeknight dinner and ready in less than 45 minutes!
The post Baked Vegan Tofu Shawarma Wraps (40g protein) appeared first on Desiree Nielsen.
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