Tofu Shawarma Pita Wraps

Prep: 25 mins

Cook: 50 mins

Difficulty: Easy

Servings: 4 Servings

My love for shawarma is deep and I will go to great lengths to find or make the perfect version of this popular street food. I love the fact that it’s a complete meal in a wrap, and is packed full of flavor in a way that is hard to achieve in other foods: complex spices, creamy tahini tanginess, and a sharpness from the pickles to cut through the richness.

Ingredients

1 (14 to 16-ounce) package firm tofu
1/3 cup olive oil
3 tablespoons distilled white vinegar
1 tablespoon ground Arabic seven spice or bahārāt
1 tablespoon ground turmeric
1 tablespoon smoked paprika
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1 large or 2 small yellow onions
4 medium or 3 large tomatoes (about 1 1/2 pounds total)
2 tablespoons tahini
2 tablespoons distilled white vinegar
1/2 medium lemon
1/4 cup water, plus more as needed
1/2 teaspoon kosher salt, plus more as needed
1 pinch ground cumin (optional)
4 (8 to 10-inch) burrito-sized flour tortillas, or large pitas with pockets
Pickles, such as pickled cucumbers, turnips, or carrots
Sliced cucumbers (optional)

Instructions

Make the tofu filling:
Drain and cut 1 block firm tofu into 1-inch cubes. Place in a single layer on a large plate or baking sheet. Freeze for at least 2 hours or up to overnight. Place in the refrigerator to thaw for at least 3 or up to 24 hours.
Arrange a rack in the middle of the oven and heat the oven to 400ºF.
Place 1/3 cup olive oil, 3 tablespoons distilled white vinegar, 1 tablespoon of seven-spice/baharat, 1 tablespoon ground turmeric, 1 tablespoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a medium bowl and stir to combine. Transfer 1 tablespoon to a small bowl and reserve for the vegetables.
Pat the tofu dry with paper towels. Add to the marinade and gently toss to combine (don’t worry if some of the pieces break). Let marinate for 15 minutes at room temperature. Meanwhile, cut 1 large or 2 small yellow onions into large dice (about 1 1/3 cups). Core and large dice 4 medium or 3 large tomatoes (about 3 1/3 cups).
Transfer the tofu to a rimmed baking sheet and arrange the pieces in a single layer without touching. Bake until nicely browned on the edges and firm to the touch, indicating a chewy texture, about 25 minutes. Transfer to a plate.
Place the onion and tomatoes on the same baking sheet (no need to wash), drizzle with the reserved marinade, and toss to combine. Spread out into an even layer. Roast until the onions are lightly browned and the tomatoes soften, about 25 minutes. Meanwhile, make the tahini dressing.
Make the tahini dressing:
Place 2 tablespoons tahini and 2 tablespoons distilled white vinegar in a small bowl and stir to combine. Juice 1/2 medium lemon into the bowl (about 1 tablespoon). Add 1/4 cup water and 1/2 teaspoon kosher salt, and continue to mix vigorously. The mixture will seize up at first as you mix it, then turn into a smooth and creamy sauce as you add the water and continue mixing. The sauce should be slightly runny; if it’s too thick, mix in a little more water. Stir in a pinch of ground cumin if desired.
Assemble the wraps: Place the tofu, tomatoes, and onions in a pita or a wrap, drizzle with the tahini dressing, and top with pickles. Delicious as-is, but if you want more freshness, add some cucumber slices.