Print
Grilled Tofu Shawarma

Grilled Tofu Shawarma

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 6-9 minutes
  • Total Time: 26-29 minutes
  • Yield: Serves 4 1x

Served with grilled veggies and a tomato cucumber salad, this grilled tofu shawarma eats like a salad or grain bowl with chickpeas and couscous.

Ingredients

  • For tofu
  • 114 ounce block extra firm tofu
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon coriander
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • For grilled vegetables
  • 1 medium zucchini, sliced lengthwise 1/2-inch thick
  • 1 medium yellow squash, sliced lengthwise 1/2-inch thick
  • 1 red bell pepper, sliced lengthwise 3-inches wide
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For tomato cucumber salad
  • 1/2 cup halved grape tomatoes
  • 1/2 cup quartered and sliced cucumbers
  • 1 tablespoon finely chopped red onions
  • 1 tablespoon chopped parsley
  • Juice of 1/2 lemon
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For serving
  • Chickpeas
  • Cooked couscous
  • Chopped parsley

Instructions

  1. Pat the tofu dry with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch thick slices.
  2. Stir together the turmeric, cumin, paprika, cinnamon, ginger, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, lemon juice and olive oil in a large bowl. Add the tofu, turning to coat. Let the tofu marinate while you prep the other ingredients.
  3. For the vegetables, toss the zucchini, squash and red peppers with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  4. For the tomato cucumber salad, combine the grape tomatoes, cucumbers, red onions, parsley, lemon juice, 2 tablespoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.
  5. Preheat a gas or charcoal grill on medium high heat. Grill the zucchini, squash and peppers until they are grill marked on both sides, about 4-5 minutes.
  6. Then grill the tofu, 1-2 minutes per side, until is slightly charred with grill marks.
  7. Cut the grilled vegetables into a large dice.
  8. To assemble, arrange the tofu, grilled vegetables and tomato cucumber salad in a bowl or dish and serve with chickpeas and couscous. Top with chopped parsley.

Notes

You can grill the tofu and vegetables on a stovetop grill pan.