Why You’ll Love Crispy Tofu Shawarma Recipe
This recipe transforms simple tofu into a deeply savory, crispy centerpiece packed with spice and texture. The contrast between the crunchy tofu, bright lemony onions, and smooth tahini sauce creates layers of flavor in every bite. It’s perfect for weeknight dinners, meal prep lunches, or serving guests. Plus, it’s naturally plant-based and easy to adapt to different dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sumac onions
1/2 medium red onion, very thinly sliced
1 tablespoon ground sumac
1 teaspoon additional sumac
Kosher salt
Pinch of sugar
3 tablespoons fresh lemon juice
For the tofu
1 (16-ounce) block super-firm tofu
1 generous tablespoon soy sauce or tamari
Freshly ground black pepper
3 tablespoons cornstarch
3 tablespoons extra-virgin olive oil, divided
1 tablespoon shawarma spice blend
1 teaspoon additional shawarma spice blend
For the tahini sauce
1/3 cup tahini, well stirred
2 tablespoons ice water, plus more as needed
2 tablespoons fresh lemon juice
1 teaspoon sugar, plus more to taste
Kosher salt
Black pepper
For serving
Warm cooked white rice
Sliced cucumbers
Cherry tomatoes, halved
Fresh mint leaves
Directions
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Prepare the sumac onions by placing the thinly sliced red onion in a shallow bowl. Sprinkle with sumac, salt, and sugar. Toss with lemon juice and gently massage the onions. Let them sit to soften and absorb flavor while preparing the rest of the dish.
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Pat the tofu dry with paper towels. Using a sharp knife or mandoline, slice it thinly, about 1/8 inch thick.
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Place the tofu slices in a shallow dish. Drizzle with soy sauce or tamari and sprinkle with black pepper. Toss gently to coat. Dust evenly with cornstarch, ensuring all slices are lightly coated.
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Heat 1 1/2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Arrange half of the tofu slices in a single layer. Cook without moving until golden and crisp on the first side, about 4 to 5 minutes. Flip and cook for another 2 to 3 minutes. Transfer to a wire rack or plate.
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Add the remaining oil to the skillet and repeat with the remaining tofu.
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Lower the heat slightly and return all tofu to the skillet. Sprinkle with the shawarma spice blend and toss gently to coat evenly. Cook for another minute until fragrant. Adjust seasoning with salt if needed.
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To make the tahini sauce, whisk together tahini, ice water, lemon juice, sugar, salt, and pepper until smooth and creamy. Add more water if necessary to achieve a pourable consistency.
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To serve, spoon warm rice into bowls. Top with crispy tofu, sumac onions, fresh vegetables, and a drizzle of tahini sauce. Finish with torn mint leaves.
Servings and timing
Servings: 4
Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: Approximately 50 minutes
Variations
Serve the tofu in warm pita or flatbread for a handheld wrap.
Swap rice for quinoa, couscous, or a bed of mixed greens.
Add sliced pickles or shredded cabbage for extra crunch.
Use an air fryer at 400°F for 8 to 10 minutes to crisp the tofu instead of pan-frying.
Make it spicy by adding cayenne pepper or chili flakes to the spice blend.
Storage/Reheating
Store leftover tofu, rice, and toppings separately in airtight containers in the refrigerator for up to 4 days.
To reheat, warm the tofu in a skillet over medium heat until crisp again. You can also reheat it in a 350°F oven for about 10 minutes. Avoid microwaving if possible, as it may soften the crisp texture. Tahini sauce may thicken in the refrigerator; stir in a small amount of water before serving.
FAQs
What type of tofu works best for this recipe?
Super-firm tofu is ideal because it holds its shape and crisps beautifully. Extra-firm tofu also works if pressed to remove excess moisture.
Do I need to press the tofu?
If using super-firm tofu, pressing is usually unnecessary. Extra-firm tofu benefits from pressing for about 15 to 20 minutes.
Can I bake the tofu instead of frying it?
Yes, you can bake it at 425°F for about 20 to 25 minutes, flipping halfway through, until crispy and golden.
What is sumac and can I substitute it?
Sumac is a tangy Middle Eastern spice with a lemony flavor. If unavailable, use a bit of lemon zest and extra lemon juice as a substitute.
How do I keep the tofu crispy?
Avoid overcrowding the pan and let the tofu cook undisturbed to develop a crust. Reheating in a skillet or oven also helps maintain crispness.
Is this recipe gluten-free?
It can be made gluten-free by using tamari instead of soy sauce and ensuring your spice blend is gluten-free.
Can I prepare components ahead of time?
Yes. The onions and tahini sauce can be prepared a day in advance. Store them separately in the refrigerator.
What vegetables pair well with tofu shawarma?
Cucumbers, tomatoes, shredded lettuce, cabbage, and pickled vegetables all complement the spiced tofu.
Can I make the tahini sauce dairy-free?
Yes. Tahini sauce is naturally dairy-free and vegan.
Can I freeze the cooked tofu?
Freezing is not recommended after cooking, as it may change the texture. For best results, enjoy fresh or refrigerated leftovers within a few days.
Conclusion
Crispy Tofu Shawarma delivers bold spices, satisfying texture, and vibrant toppings in every bite. Whether served over rice, wrapped in flatbread, or layered into a bowl, this plant-based dish offers a delicious and versatile way to enjoy classic shawarma flavors at home.
Crispy Tofu Shawarma
Crispy Tofu Shawarma is a flavorful plant-based twist on the Middle Eastern classic, featuring thinly sliced super-firm tofu seasoned, coated, and pan-fried until golden and crispy. Served with tangy sumac pickled onions, creamy tahini sauce, fresh vegetables, and warm rice, it makes a satisfying and vibrant meal.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1/2 medium red onion, thinly sliced
- 1 tablespoon + 1 teaspoon ground sumac
- 1/2 teaspoon kosher salt (plus more to taste)
- Pinch of sugar
- 3 tablespoons fresh lemon juice (for onions)
- 1 (16-ounce) block super-firm tofu
- 1 generous tablespoon soy sauce or tamari
- 1/4 teaspoon black pepper
- 3 tablespoons cornstarch
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon + 1 teaspoon shawarma spice blend
- 1/3 cup tahini, well stirred
- 2 tablespoons ice water (plus more as needed)
- 2 tablespoons fresh lemon juice (for tahini sauce)
- 1 teaspoon sugar (plus more to taste)
- Kosher salt and black pepper to taste (for tahini sauce)
- 2 cups warm cooked white rice
- 1 cup sliced cucumbers
- 1 cup cherry tomatoes, halved
- 1/2 cup tightly packed fresh mint leaves
Instructions
- Make the sumac onions: In a shallow bowl, combine sliced red onion, sumac, salt, sugar, and lemon juice. Massage gently and let macerate while preparing the remaining components.
- Prepare the tofu: Pat tofu dry thoroughly with paper towels. Slice thinly, about 1/8-inch thick, using a sharp knife or mandoline.
- Season and coat: Place tofu slices in a shallow container. Drizzle with soy sauce or tamari and sprinkle with black pepper. Toss gently, then dust evenly with cornstarch to coat.
- Cook the first batch: Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Arrange half the tofu in a single layer and cook undisturbed for 4–5 minutes until golden and crispy. Flip and cook 2–3 minutes more. Transfer to a rack.
- Cook remaining tofu: Add remaining oil to the pan and repeat with the second batch.
- Add spices: Reduce heat to low, return all tofu to the pan, sprinkle with shawarma spice blend, and toss briefly to coat. Transfer back to rack and season with salt if needed.
- Make tahini sauce: In a bowl, whisk tahini, ice water, lemon juice, sugar, salt, and pepper until smooth and pourable, adding more water if necessary.
- Assemble: Divide warm rice among bowls. Top with crispy tofu, sumac onions, cucumbers, tomatoes, and a spoonful of tahini sauce. Tear mint leaves over the top and serve immediately.
Notes
- Use super-firm tofu for best texture; press extra-firm tofu for 20 minutes if substituting.
- Avoid overcrowding the pan to ensure maximum crispiness.
- For gluten-free preparation, use tamari instead of soy sauce.
- Leftovers can be refrigerated in an airtight container for 3–4 days.
- Reheat tofu in a skillet or oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
