Shredded Tofu Shawarma

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  • Veggie Mama Lindsey
  • August 17, 2020
  • 359993 views

You know those times when you cook and the whole house smells like a warm hug, and everyone says how good it smells? Doesn’t that feel awesome? If you relish those times like I do, then you are in luck because the smells you get while this dish is roasting are unbelievably mouth watering. It even gets the kid seal of approval! My older son woke up to these smells and said with his eyes half closed, “Mom, it smells good in here!” Oh. My. Heart. Later when we were involved in my most favorite activity, (which if you don’t know by now is eating), my kids chowed down and Sam ate two huge bowls of salad with this delicious shawarma spiced tofu on top. TWO BOWLS OF SALAD!

My top tip for this recipe is to use extra firm tofu that has been frozen, thawed, and pressed. The texture will be more spongy and a bit more chewy, which is exactly what you’ll want. All those amazing spices will get stuck in the newly formed crevices on your tofu, which equals more flavor explosions in your mouth.

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You can use the roasted shawarma tofu on a salad, in a wrap, or straight from the container for a healthy yet tasty midnight snack. It goes perfectly with my Easy Creamy Hummus.

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Shredded Tofu Shawarma

Ingredients

  • 1 block (400g) of extra firm tofu, frozen and thawed, then pressed to remove as much excess moisture as possible
  • 2 tbs of extra virgin olive oil (plus extra for roasting)
  • 1.5 tsp cumin
  • 1.5 tsp paprika
  • 1/2 tsp allspice
  • 1/2 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/8 tsp cinnamon
  • 2 cloves garlic, crushed
  • juice of 1 lemon, freshly squeezed
  • 1/2 tsp sea salt
  • 1/8 tsp ground black pepper

Instructions

    1. Preheat oven to 180 degrees C.
    2. Combine olive oil, spices, garlic and lemon juice in a large bowl. Test the mixture to see if the spice combo and ratios are to your liking. Adjust if desired.
    3. Take chunks of the pressed tofu and tear into medium sized irregular shapes, placing them into the bowl with the spice mixture. They should have a shredded look and feel.
    4. With clean hands, mix the tofu and spice mixture together. It will get a bit messy, sure, but it's a small price to pay for a flavor explosion, don't you think? Make sure every little nook and cranny of tofu is covered with the mixture.
    5. Line a baking sheet with foil, and spread prepared tofu on it evenly. Bake for 15 minutes, then using tongs, mix and turn the tofu, trying to make sure as many of the lesser cooked sides are facing up. Drizzle with a bit more olive oil, then bake for an additional 15-20 minutes. You are going for a golden brown color throughout the tofu, with nice crispy edges. A bit dry is OK, as you will have juicy veggies and sauces mixed with it later.
    6. Remove from the oven and let cool. Then add to your salad or wrap, and close your eyes to fully enjoy the little bite of heaven you just ate.

Notes

You might want to double the recipe and either freeze or refrigerate the rest to use as a tasty protein for a busy weeknight meal.

© Veggie Mama Lindsey

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