Description
Crispy Tofu Shawarma is a bold, plant-based twist on the classic Middle Eastern favorite, featuring thin slices of spiced tofu pan-seared until golden and served with tangy sumac onions, creamy tahini sauce, and fresh vegetables over rice or in warm flatbread.
Ingredients
- For the sumac onions:
- 1/2 medium red onion, very thinly sliced
- 1–2 teaspoons ground sumac
- 1/2 teaspoon kosher salt
- Pinch of sugar
- 1–2 tablespoons fresh lemon juice
- For the tofu:
- 1 (16-ounce) block super-firm tofu
- 1 tablespoon soy sauce or tamari
- Freshly ground black pepper, to taste
- 2 tablespoons cornstarch
- 2–3 tablespoons olive oil
- 1–2 teaspoons shawarma spice blend
- Salt, to taste
- For the tahini sauce:
- 1/3 cup well-stirred tahini
- 3–5 tablespoons ice water
- 1–2 tablespoons fresh lemon juice
- Pinch of sugar
- Salt and black pepper, to taste
- For serving:
- 3–4 cups warm cooked white rice
- Sliced cucumbers
- Halved cherry tomatoes
- Fresh mint leaves
Instructions
- Make the sumac onions: Place sliced red onion in a bowl. Sprinkle with sumac, salt, and sugar. Massage gently to soften. Add lemon juice, toss well, and set aside to macerate.
- Prepare the tofu: Pat tofu dry thoroughly and slice into thin pieces about 1/8 inch thick.
- Season and coat: Toss tofu with soy sauce and black pepper. Sprinkle with cornstarch and toss until evenly coated.
- Cook the tofu: Heat 1–2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook tofu in batches in a single layer for 3–4 minutes per side until golden and crisp. Transfer to a rack or plate and repeat with remaining tofu, adding oil if needed.
- Add spices: Return cooked tofu to the pan over low heat. Sprinkle with shawarma spice blend, toss gently, adjust salt if needed, and remove from heat.
- Make the tahini sauce: Whisk tahini and lemon juice together. Gradually whisk in ice water until smooth and pourable. Season with sugar, salt, and pepper to taste.
- Assemble and serve: Divide warm rice into bowls. Top with crispy tofu, sumac onions, cucumbers, and cherry tomatoes. Spoon tahini sauce over and garnish with fresh mint leaves.
Notes
- For extra crispiness, avoid overcrowding the pan and cook tofu in batches.
- To make low-carb, serve over cauliflower rice or chopped greens.
- The tofu can be air-fried at 400°F for 12–15 minutes, flipping halfway through.
- Store components separately in airtight containers for up to 4 days.
- If tahini sauce thickens in the refrigerator, stir in a splash of water before serving.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
