Shawarma-Spiced Tofu Pita Wraps (2024)

1/2 small red onion, thinly sliced

3 Tbsp. seasoned rice vinegar

1 (14-oz.) block firm or extra-firm tofu, drained

3 Tbsp. extra-virgin olive oil

2 tsp. ground coriander

2 tsp. smoked Spanish paprika

1/2 tsp. crushed red pepper flakes

1/2 tsp. ground cinnamon

1 tsp. kosher salt, plus more

1/2 cup whole-milk Greek yogurt

1 small garlic clove, finely grated

4 pitas, warmed

2 Persian or mini cucumbers, thinly sliced lengthwise

Mint leaves (for serving)

Leave a Review

• Wow! So delicious and full of delicious textures.

  • Anonymous

  • Austin, TX

  • 2/4/2024

• This is a fast, easy dish that's become one of our go-to week night dinners. The technique of squeezing out the tofu, seasoning it and then roasting it is one that I now use for other quick meals.I do prefer a sauce that includes some tahini and lemon juice along with the yogurt and garlic. It makes it thicker and more flavorful.

  • Emily B

  • Portland, ME

  • 5/20/2023

• this would have been easier if it had stuck with the usual chicken shawarma. Not sure why we had to go out of the way to make it with tofu.

  • Lyn

  • central NJ

  • 4/16/2023

• Love this recipe. I make a simple lemon tahini sauce to also serve it with. The method of cooking the tofu is super-versatile - I also switch up the spices to make tofu tacos - swap out the cinnamon, turn down the coriander, and disl up cumin and ancho chili. And, we add 1/2 tsp of salt to the red onions.

  • K Easterbrook

    See Also

    Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)

  • Seattle, wa

  • 1/30/2023

• My adjustments were that i added cumin and a touch of chili powder to the spice mix as well as reducing the cinnamon as my brand is very strong. i air fried the tofu and served with the yogurt sauce which i added fresh grated garlic clove, olives, and parsley. It came out really good.

  • Anonymous

  • 4/28/2022

• Wonderful recipe! I mixed the spice blend together first then poured on the tofu which I crumbled and only used about 1/2 to 2/3 of the spice blend. It was quite powerful. Also added lettuce and swapped pita for tortillas warmed in the pan with a little olive oil.Awesome dinner and can’t wait to use this recipe as a main staple in the rotation.

  • Missy

  • NY, NY

  • 3/8/2022

• Delicious! It's become a favorite for my family. I make it once a month.

  • shrushanti

  • 4/26/2021

• This is a cravable tofu recipe. I’ve been making it at least once a month since it was published. Never gets old

  • mhornbeak1801

  • Portland, OR

  • 3/18/2021

• I've been hanging onto this recipe for a while and I finally made it the other night. Outstanding! I used everything as directed, except I used cilantro instead of mint, no cucumber (I didn't have any), and the pickled red onions I already had on hand (which have become a constant staple in my fridge). I served the tofu with these amazing yogurt flatbreads I made from the Smitten Kitchen. Will definitely make this again!

  • glam72

  • Oakland, CA

  • 2/22/2021

• Big hit! Made per the recipe, only change was an extra clove of garlic in the yogurt. Husband and son added a bit of spicy harissa as well.Overall great, quick and easy.

  • Baker Lou

  • Boulder, Co

  • 2/5/2021

• The brilliance of this technique can't be understated. The spice palette you choose is only limited by your imagination. I used granulated garlic, Italian seasoning, Korean red pepper, toasted and ground fennel some chipotle and smoked paprika along with a healthy amount of olive oil plus some high quality fish sauce for umami. Next up maybe a jamaican curry powder version. Also a zataar, sumac and tahini lemon version sounds good.

  • clutchngrab

  • 10/13/2020

• This is just fantastic. The texture of the tofu is really satisfying, and the juxtaposition of flavors--the pickled onions, the smoky spices, the garlicky yogurt, and the mint--was sublime. I found exceptional pitas from Angel Bakery. It's fast and easy--a keeper.

  • wheedle

  • Manhattan

  • 8/26/2020

• I pressed tofu as I am used to, but did tear it and really liked the result. Will make this again. Next time, I may serve with lime wedges, and maybe tahini added to the yogurt.

  • lisaacraig

  • Easton Md

  • 7/7/2020

• After reading reviews from other cooks, made a few small changes, substituted cinnamon for sumac and cayenne for chili peppers. Served on tortillas. This recipe reconciled me with tofu.

  • nickyk

  • 5/31/2020

• Just made this. Was put off initially bu the idea of squeezing and ripping — we usually cut and press tofu — but I tried it anyway. Yes, my tofu crumbled and I was ticked that I didn’t cut and press as usual. Then I tasted the tofu. The taste and texture were amazing. Those tiny crumbles were what my family and I fought over. I used a slight bit more oil and changed the oven from conventional to convection. It was incredible. We used homemade French bread rather than pitas but this would be wonderful anyway you made it. Definitely include the yogurt sauce.

  • jeanie_cha

  • 6500 feet in Utah

  • 5/16/2020

TagsWrapTofuYogurtDairyMainDinnerNut FreeVegetarianEasyRoastEpicurious