Shawarma Spiced Tofu Wrap Recipe – Lebanese Special
If you’re craving something bold and satisfying, this shawarma spiced tofu wrap delivers all the flavor without meat. It features marinated tofu coated in aromatic shawarma spices, grilled or baked to perfection, then wrapped up in a soft flatbread with fresh vegetables like lettuce, tomato, cucumber, red onion, and parsley. Drizzled with creamy tahini sauce, this vegan wrap makes a delicious lunch, dinner, or anytime meal that bursts with Middle Eastern flavor and texture.
- Prep Time20 min
- Cook Time50 min
- Total Time1 hr 10 min
For the Tofu:
- 1 block extra-firm tofu, pressed and sliced into strips
- 2 tbsp olive oil
- 2 tbsp shawarma spice blend (store-bought or homemade)
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tbsp minced garlic
For the Wrap:
- 4 large flatbreads or tortillas
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup water (or more for desired consistency)
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt and black pepper, to taste
Marinate the Tofu:
Prepare Marinade: In a bowl, combine olive oil, shawarma spice blend, soy sauce, lemon juice, and minced garlic.
Chill and Serve:
Marinate Tofu: Add the tofu strips to the marinade and toss to coat evenly. Let marinate for at least 30 minutes or overnight in the refrigerator for best flavor.
Cook the Tofu:
Preheat Oven or Grill: Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
Cook Tofu:
Oven Method: Place marinated tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway through, until crispy and golden.
Grill Method: Grill tofu strips for 4-5 minutes on each side, or until grill marks appear and tofu is heated through.
Prepare the Tahini Sauce:
Mix Ingredients: In a bowl, whisk together tahini, water, lemon juice, minced garlic, salt, and pepper until smooth and creamy. Adjust the consistency with additional water if needed.
Assemble the Wraps:
Prepare Vegetables: Slice and prepare the lettuce, tomatoes, cucumber, red onion, and parsley.
Assemble Wraps: Lay out the flatbreads or tortillas. Spread a spoonful of tahini sauce on each, then top with shredded lettuce, cherry tomatoes, cucumber slices, red onion, and a few pieces of shawarma-spiced tofu.
Wrap: Fold in the sides and roll up the flatbreads tightly to enclose the filling.
Serve:
Cut and Serve: Cut the wraps in half and serve immediately, or wrap in parchment paper for a convenient take-away option.
Recipe Notes:
Be sure to press tofu well to remove excess moisture before marinating; this helps it absorb the shawarma spice blend better and crisp up well.
If you don’t have a ready spice blend, try mixing cumin, paprika, turmeric, coriander, and a pinch of cinnamon as a homemade spice blend option.
The sauce consistency matters—if tahini sauce is too thick, thin with a little water or more lemon juice; too loose, add more tahini.
For best texture, wrap assembly should happen just before eating so flatbread stays soft and veggies stay crisp.
You can make ahead the tofu and tahini sauce; store them separately and assemble wraps when ready to serve to maintain freshness.
