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Tofu Shawarma with Israeli Salad

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Tofu Shawarma with Israeli Salad is a delicious, nutritious and easy high protein dinner. For the tofu skeptics, this recipe is well-seasoned with crispy edges, so I have a feeling you’ll love every bite. Plus, I love a “design your own plate” type of meal with many different options and fixins. Enjoy!

Gluten Free, Grain Free, Nut Free, Egg Free, Soy Free, Sesame Free

Ingredients

Scale

For the Tofu Shawarma:

  • 1 15 oz block of extra firm tofu, drained with excess water pressed out
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½  teaspoon allspice
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Israeli Salad:

  • 2 English cucumbers, finely chopped
  • 1 ½ cups finely chopped tomatoes
  • 1 bell pepper, finely chopped
  • ½ cup parsley, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

For assembly:

  • Pita
  • Sliced red onions
  • Hummus
  • Tzatziki 

Instructions

For the Tofu Shawarma:

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. Crumble the tofu on the parchment paper. Set aside.
  3. In a small bowl mix together the garlic powder, cumin, smoked paprika, allspice, cinnamon, salt and black pepper.
  4. Drizzle the olive oil over the shawarma. Season heavily with the spice mixture. You may have some leftover.
  5. Bake for 20 minutes, then remove from the oven to toss. Return the tofu to the oven for another 10-15 minutes, until the edges are crispy.
  6. Serve with the Israeli salad and other fixins.

For the Israeli Salad:

  1. In a medium-sized bowl mix together the cucumber, tomatoes, bell pepper, parsley, olive oil, and lemon juice. Season with salt and pepper, to taste.

Find it online: https://chelseyamernutrition.com/tofu-shawarma/