DTDinner Table

Tofu Shawarma

personal recipe · Prep 15 minutes · Cook 20-30 minutes

Per serving: 380 cal · 22 g protein · 23 g carbs · 23 g fat

servings
  • 400 g extra-firm tofu - 1 block (about 14 oz), drained and pressed
  • 2 tbsp olive oil (≈30 mL)
  • 1 lemon - juiced
  • 2 tbsp maple syrup or agave (≈30 mL)
  • 2 tsp ground cumin (≈4 g)
  • 2 tsp smoked paprika (≈4 g)
  • 2 tsp turmeric (≈6 g)
  • 2 tsp dried oregano (≈2 g)
  • 1 tsp cayenne pepper (≈2 g) - use less for a milder batch
  • 1-2 tsp salt (≈6 g) - the co-op batch uses the higher amount; start low and taste
  • 2 tsp black pepper (≈4 g)
  • 2 tsp ground ginger (≈4 g)
  • 4 cloves garlic (≈12 g) - minced
  • 2 tbsp cornstarch (≈16 g)
  • Water - a splash, as needed to loosen the marinade

Instructions

  1. Drain and press or dry the tofu well.
  2. Slice the tofu thinly, or grate it on the coarse side of a box grater.
  3. Combine the olive oil, lemon juice, maple syrup or agave, spices, garlic, and cornstarch. Add a splash of water so the mixture is easy to coat with.
  4. Toss the tofu gently with the shawarma marinade.
  5. Spread across a lined sheet pan in a thin layer.
  6. Bake at 375°F until browned and beginning to crisp at the edges, roughly 20-30 minutes. Stir or rotate the pan halfway through.

Notes