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Crispy Tofu Shawarma

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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.

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

  1. 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.
  2. Prepare the tofu: Pat tofu dry thoroughly with paper towels. Slice thinly, about 1/8-inch thick, using a sharp knife or mandoline.
  3. 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.
  4. 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.
  5. Cook remaining tofu: Add remaining oil to the pan and repeat with the second batch.
  6. 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.
  7. 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.
  8. 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

Find it online: https://yumfamilyrecipes.com/crispy-tofu-shawarma/