Vegan chicken shawarma
Ingredients
- 1 block tofu
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cardamom
- 2 tsp smoked paprika
- 1 tsp salt
- ½ tsp cinnamon
- ½ tsp black pepper
- ½ tsp turmeric
- ½ tsp chilli flakes more or less to taste
- 1 red onion, thinly sliced
- ½ cup parsley, chopped
- Juice of 1 lemon
- ½ tablespoon olive oil
- 1 teaspoon sumac
- ½ teaspoon salt
- 1 cup vegan yogurt
- 1 garlic clove, minced
- 1 tsp lemon juice
- 1 tsp olive oil
- Salt to taste
- Pita bread
- Cherry tomatoes, quartered
- Cucumber, thinly sliced
Steps
- Drain and press the tofu. Preheat oven to 450˚F. Line a baking sheet with parchment paper.
- Grate the tofu. Place in a large bowl. Add the oil, lemon juice, garlic and spices. Mix until well combined.
- Spread out into a single layer on the baking tray. Bake for 25-30 minutes.
- Mix red onion, parsley, lemon juice, olive oil, sumac and salt in a small bowl and refrigerate.
- In a bowl mix the yogurt, minced garlic, lemon juice and olive oil and season with salt.
- Serve by grilling the pita, smothering over yogurt sauce and topping with tofu, onion salad, cherry tomatoes and cucumber.