These crispy tofu shawarma wraps are packed with veggies, stuffed onto a soft pita, and piled with toppings. The tofu gets so caramelized and flavorful you won’t miss the meat one bit!
Why I Love This Recipe
Even if you’re not a fan of tofu, I think you’ll like this one. The tofu marinates in a simple spice blend, then crisps up under the broiler until the edges are charred and caramelized. The spice blend uses pantry staples you probably already have. I swapped out some of the more traditional but harder-to-find spices, so you can still get delicious flavor from ingredients you can find at your regular grocery store.
I also love that this is mostly hands-off. The marinade comes together in one bowl, the broiler does the heavy lifting, and while the tofu cooks, you can prep all your toppings. Pile everything into a warm flatbread with a drizzle of creamy cilantro sauce and you’ve got a dinner that feels a little special but is easy enough for a weeknight. Don’t be surprised when these go into your regular rotation!
Ingredients & Substitutions
- Super firm tofu– This is the star here. I love using a super firm block because it’s already low in moisture, so there’s no pressing required, just a quick pat dry. If all you have is firm or extra-firm, press it for about 20 minutes first so it crisps up instead of steaming.
- Olive oil– A little oil helps bloom the spices and carry all that flavor onto the tofu. A little goes a long way in this version.
- The spice blend is where the shawarma magic happens. Cumin and smoked paprika give warmth and smokiness, coriander adds a little citrusy brightness, garlic brings more flavor, and a pinch of cinnamon rounds it all out. If you like heat, add a pinch of cayenne or chipotle powder.
- Lemon – The acidity of the lemon juice adds the bright, tangy lift that makes shawarma taste so fresh and balanced.
- Maple syrup– A drizzle of maple syrup or honey helps the tofu caramelize under the broiler and balances the spices.
- Pita– If you can find fresh pita, that’s a great option, but sometimes I just use mini naan. Warming it makes all the difference in flavor and flexibility.
- The toppings – I love tomato, cilantro, pickled red onions, or shredded cabbage! Anything with a little crunch adds a nice texture.
- Cilantro sauce – This ties everything together! It blends up in seconds with mayo (or Vegenaise to keep it vegan), lime juice, fresh cilantro, and a splash of water to thin it out.
How to Make It
Tips for Success
- Use a super firm or high-protein tofu if you can find it. It holds together better and doesn’t need pressing.
- The tofu pieces are a little delicate and some may break when you flip them. That’s totally fine and won’t affect the finished wraps.
- Cutting the tofu into thin strips helps make them crispy.
- Don’t skip the marinating time. An hour is the minimum to let those spices really soak in, but overnight is even better.
- I found that garlic powder worked better than fresh or minced garlic, as that tended to scorch under the broiler.
Variations
- Don’t want to turn on the oven? Skip the broiler and air fry the tofu at 400°F for about 15 to 18 minutes, shaking the basket or flipping the tofu halfway through.
- Turn it into a bowl by serving the tofu over rice or greens with all the toppings.
- Add other veggies like roasted peppers, cucumber, or a handful of shredded lettuce.
- Make it spicy with a drizzle of zhoug sauce, harissa, or a few pickled jalapeños.
Storage and Reheating
Store the cooked tofu in an airtight container in the fridge for up to 4 days. Keep the cilantro sauce and fresh toppings separate so everything stays at its best. To reheat, warm the tofu in a 375°F oven or air fryer for a few minutes to bring back some crispness. The microwave works too, but the tofu won’t be crispy. The marinated tofu also makes a great meal prep base for bowls, salads, and wraps all week.
What to Serve With Tofu Shawarma
These wraps are a meal on their own, but they’re wonderful as part of a spread. Serve them with a simple Greek salad, a scoop of hummus and warm pita, or some pesto rice. A simple cucumber tomato salad rounds things out perfectly.
Print
Description
These crispy tofu shawarma wraps are packed with veggies, stuffed onto a soft pita, and piled with toppings. The tofu gets so caramelized and flavorful you won’t miss the meat one bit!
For the tofu:
- 16 oz super firm tofu, cut into 1/2″ thick slabs (I cut it lengthwise in half) then slice into 1/2″ thick slices
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
For the Cilantro Sauce:
- 1/4 cup mayonnaise or Vegenaise
- Juice from 1/2 lime
- 1 tablespoon water
- 1/2 cup loosely packed cilantro leaves
- Pinch of salt to taste
For the Pitas:
- 4 (8-inch) pitas, warmed
- 1 tomato, cored and chopped
- 1/4 cup chopped fresh parsley and/or cilantro
- 1/2 cup pickled red onion (optional)
- Pat the tofu dry and cut it into 1/2-inch-thick slabs, then into 1/2-inch-thick pieces. (Super firm tofu does not need pressing. If using firm or extra-firm tofu, drain on paper towels for 20 minutes first, then pat dry.)
- Microwave the olive oil, garlic powder, cumin, smoked paprika, coriander, cinnamon, salt, and pepper in a medium bowl, for 30 seconds. Whisk and microwave again for 30 seconds. Whisk in the lemon juice and honey until the honey has dissolved.
- Arrange the tofu in a single layer on a rimmed baking sheet and spoon the marinade evenly over top. Gently turn the tofu to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours.
- Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a rimmed baking sheet with aluminum foil. Arrange the tofu in a single layer, spaced evenly apart. Broil until well browned on the first side, 7 to 10 minutes, rotating the sheet halfway through. Gently flip the tofu and broil until well browned on the second side, 5 to 7 minutes, rotating the sheet halfway through. Broilers can vary, so keep a close eye on it! You want the edges to be very dark, in order for the tofu to get crispy.
- While the tofu broils, make the cilantro sauce. Blend the mayonnaise, lime juice, water, cilantro, and salt until mostly smooth.
- Divide the tofu evenly among the warm pitas. Top with chopped tomato, fresh herbs, and pickled red onion, then drizzle with the cilantro sauce. Serve.
Notes
I don’t recommend using parchment paper, as it’s generally not broiler-safe. Stick to aluminum foil or just use an unlined baking sheet.