DTDinner Table

Tofu Shawarma (Co-op Batch)

personal recipe · Prep 45 minutes · Cook 20-30 minutes

Per serving: 360 cal · 21 g protein · 22 g carbs · 22 g fat

servings
  • 20 lb extra-firm tofu (≈9.1 kg) - drained and pressed
  • 2¾-3 cups olive oil (≈660 mL)
  • 23 lemons - juiced
  • 2¾-3 cups maple syrup or agave (≈660 mL)
  • 1 cup ground cumin (≈96 g)
  • 1 cup smoked paprika (≈110 g)
  • 1 cup turmeric (≈150 g)
  • 1 cup dried oregano (≈48 g)
  • ½ cup cayenne pepper (≈42 g)
  • 1 cup salt (≈288 g)
  • 1 cup black pepper (≈112 g)
  • 1 cup ground ginger (≈85 g)
  • 90 cloves garlic (≈270 g) - minced
  • 2¾-3 cups cornstarch (≈350 g)
  • Water - as needed to loosen the marinade

Instructions

  1. Drain and press or dry the tofu well.
  2. Slice the tofu into relatively thin pieces. At this volume, uniform slices matter more than matching the original grater method exactly.
  3. Combine the olive oil, lemon juice, maple syrup or agave, spices, garlic, and cornstarch. Add enough water to make the mixture easy to coat with.
  4. Toss the tofu gently with the shawarma marinade.
  5. Spread across lined sheet pans without piling the tofu too deeply.
  6. Bake at 375°F until browned and beginning to crisp at the edges, roughly 20-30 minutes in the convection ovens. Rotate the pans during cooking.

Notes