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Quick and flavorful Baked Tofu Shawarma can made with marinade tofu . Turn these into healthy Shawarma Bowls, or repurpose into Shawarma Wraps. Vegan and gluten free-adaptable!

The things you can make with this recipe, the limitless variations, the endless possibilities. Baked Tofu Shawarma you are going to love it! Gluten-free adaptable, this recipe will make vegans and gluten intolerans both happy! This recipe is full of flavor and so very easy!

Last week I ended up making this really simple Baked Tofu Shawarma loaded up with veggies and tofu. Because we had a few gluten-free friends, I served this with tofu shawarma and cauliflower rice, which I also roasted on a sheet-pan. If hosting a dinner party, there are a whole host of sides that would taste terrific with this

For a special dinner you could pair this with:

delicious kale salad, tabbouleh and moroccan lentil salad. Of course you don’t have to do it all…but I do recommend at least one sauce.

When cooking for I,  I opt for simple shawarma wraps. I filled the shawarma wraps with greens, pickled , cucumber and  tahini Sauce. So simple, healthy and full of flavor. Maybe roll could also stuff with delicious kale salad.

Ingredients

• 1– 1 ½ pounds (8 – 10 ounce) tofu
• 1 onion
• 1 red pepper
• 1 cauliflower

Quick Shawarma Marinade

• 1 teaspoon salt
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon turmeric
• 1 teaspoon granulated garlic ( or two cloves, finely minced)
• 2 tablespoons olive oil

Wrap Options

Cucumber, radish, or tomato, delicious kale salad. or greens like arugula or spinach.

Shawarma Bowl Options

cooked grain ( rice, quinoa, barley) or roasted, “riced” cauliflower,
roasted cauliflower or other roasted veggies.

Serve both with tahini souce,  Baba ganoush and optional salad.

If you have never tried tahini sauce before :

• 1/4 Cup tahini paste
• 1–2 garlic cloves
• 1 tsp salt
• cracked pepper
• Juice of one medium lemon

Pull all ingredients from the blender. it is that simple.

Make the tahini sauce in a 2 cup mason jar or medium bowl.If your tahini sauce is very cold, whisk using a fork or mini whisk, with the warm water. Start with ¼ cup warm water, and add more to desired consistency.  For a tahini “dressing” add more water or a couple tablespoon olive oil.  Or feel free to keep it thick like a spread. Also keep in mind,  different brands of tahini paste are thicker than others.Add the remaining ingredients to the jar – lemon juice, minced garlic, salt, pepper and whisk until creamy and smooth. It will thicken as it cools in fridge.Taste and adjust salt and lemon to your liking.

I explained the soy yoghurt preparation for tzatziki sauce before. For those who do not read:

Blend cashews with enough soy milk to cover it, until the mixture is smooth.Add the blended mixture and remaining soy milk to a large pot or pan on the stovetop and warm gently over a low heat. Stir to ensure it evenly warms.Remove from heat and stir in the yogurt or yogurt starter.Pour into a bowl or jar and wrap in towels to keep the warmth in and set somewhere warm for around 6-8 hours.Once it’s finished setting it should have thickened and be a regular yogurt consistency. If it’s a little loose that’s okay, but it should have thickened a considerable amount.Place a colander or strainer into a large bowl and line with a cheese cloth or towel (breathable with no loose fibers) and pour in the yogurt.Cover with loose ends of the cheese cloth and put in the fridge to strain for around 4 hours, or until it reaches the consistency you like.If you want to flavor it, you can at this point or leave it as is if you like plain yogurt. Move it to jars or containers and store in the fridge.

Instructions

• Preheat oven to 400 F
• Whisk the marinade ingredients together in a small bowl.
• On a large parchment lined sheet-pan, place tofu filets, and any vegetables that you want to use. Brush the tofu very liberally with marinade. For the other veggies, drizzle with olive oil, salt, pepper and a little lemon zest is nice. Place in the oven for 20-30 minutes.
• If making a grain bowl, cook the grains now. You could also roast “riced” cauliflower at the same time, on another sheet pan. Season it with olive oil, salt, pepper, lemon zest, perhaps some cumin – toss it every 10 minutes or so until cooked with a few nice crispy bits.
• Check tofu after 10 minutes. Toss veggies, and cook until tofu is cooked through and veggies are tender. Tofu takes 30 minutes to get a nice crust.
• With tofu and assemble bowls or make the wraps. You can be drizzle with tahini souce and/or soy yogurt.
• If making wraps, use a warm tortillas or warm pita. Add greens, pickled, crunchy veggies, greens or kale slaw, and spoon tahini sauce over top. soy yogurt is nice too.