Tofu Shawarma

Tofu Shawarma

A healthy, high protein dinner made all on one sheet pan. Marinate ahead and keep it ready for meal prep.

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I am Kanika.

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Ingredients

  • 1 block extra firm tofu, torn into bite-sized pieces
  • 2 tablespoons Greek yoghurt
  • 1 tablespoons smoked paprika
  • 1 tablespoons garlic powder
  • 1 teaspoons ground coriander
  • 1 teaspoons turmeric
  • 1 teaspoons cumin
  • 1 teaspoons chilli powder
  • • 1 teaspoons salt
  • 2 tablespoons soy sauce
  • 1 tablespoons olive oil
  • 1 tablespoons tomato paste
  • 0.5 red onion, sliced
  • 1 capsicum, sliced or diced

 YOGHURT DIP — cup thick Greek yoghurt

  • 3 garlic cloves, minced
  • 0.5 lemon, juiced
  • 0.5 teaspoons salt
  • • 0.3 teaspoons black pepper

SALAD — cups tomatoes, sliced

  • 1 cucumber, sliced
  • 1 red onion, sliced
  • 1 small bunch parsley or coriander, thinly chopped
  • 1 lime, juiced
  • 1 teaspoons sumac
  • 0.5 teaspoons salt
  • 0.3 teaspoons black pepper

Method

  1. Marinate the tofu:TOFU torn into bite-sized pieces into rough bite-sized pieces. 
  2. In a large bowl, whisk together 2 tablespoons Greek yoghurt, 1 tablespoons smoked paprika, 1 tablespoons garlic powder, 1 teaspoons ground coriander, 1 teaspoons turmeric, 1 teaspoons cumin, 1 teaspoons chilli powder, 1 teaspoons salt, 2 tablespoons soy sauce, 1 tablespoons olive oil and 1 tablespoons tomato paste until smooth and thick. Add the tofu, 0.5 red onion, sliced and 1 capsicum, sliced or diced and turn gently until everything is well coated.

3.   Rest: Leave the tofu to marinate for 30 minutes if you have the time.         

Longer is better, and it can sit covered in the fridge for up to 2 days.

3. Grill: Spread everything in a single layer on a lined sheet pan, leaving space between the pieces. Grill in a preheated oven at 220°C for 20 minutes, or until the tofu is nicely charred at the edges.


4. Make the yoghurt dip: Mix 1 cup thick Greek yoghurt, 3 garlic cloves, minced, 0.5 lemon, juiced, 0.5 teaspoons salt and 0.3 teaspoons black pepper together until smooth. That's it.

5. Make the salad: Combine 2 cups tomatoes, sliced, 1 cucumber, sliced, 1 red onion, sliced and 1 small bunch parsley or coriander, thinly chopped in a bowl. Dress with 1 lime, juiced, 1 teaspoons sumac, 0.5 teaspoons salt and 0.3 teaspoons black pepper and toss just before serving.

6. Serve: Pile the hot tofu onto a warm pita with the salad and a generous spoon of the yoghurt dip.


NOTES

For meal prep, marinate the tofu, onion and capsicum and keep it in the fridge for up to 2 days before roasting. Dinner then takes 20 minutes of oven time and nothing else. The dip keeps 3 days; dress the salad only just before serving.

Tearing the tofu rather than cubing it gives ragged edges that char beautifully and hold far more marinade.

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