Cassidy and I first tried shawarma at a tiny street food festival we stumbled upon while traveling together a few years back. It wasn’t vegan, of course, but we were immediately drawn in by the smoky spices and vibrant toppings. Ever since then, we’ve been dreaming of creating our own version—completely plant-based, bold in flavor, and easy enough for a weeknight dinner. This vegan shawarma checks every box, and it's become one of those comfort meals that we crave when we want something warm and filling without too much fuss.
One night, we invited a few friends over and served this with fluffy pita, homemade tahini sauce, and a side of roasted potatoes. No one could believe it wasn’t the “real” thing—and honestly, neither could we. Lauren loves loading hers with pickled onions and fresh herbs, while I keep mine simple with lettuce and tomato. There’s something so fun about building your own wrap just the way you like it.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
- Extra-Firm Tofu
- Olive Oil
- Lemon Juice
- Soy Sauce
- Maple Syrup
- Smoked Paprika
- Cumin
- Coriander
- Garlic Powder
- Onion Powder
- Cinnamon
- Black Pepper
- Salt
- Pita Bread or Wraps
- Lettuce
- Tomato
- Red Onion
- Fresh Herbs (like Parsley or Mint)
- Tahini Sauce or Vegan Yogurt Sauce
Instructions
Prepare and marinate the tofu
- Start by pressing the tofu to remove excess moisture.
- Slice it into thin strips or bite-sized pieces.
- In a bowl, whisk together olive oil, lemon juice, soy sauce, maple syrup, and all the spices—smoked paprika, cumin, coriander, garlic powder, onion powder, cinnamon, black pepper, and salt.
- Toss the tofu in this marinade, making sure every piece is well coated.
- Let it sit for at least 30 minutes, or longer if you have the time.
Cook the tofu
- Heat a skillet over medium heat and drizzle in a little oil.
- Add the marinated tofu and cook, turning occasionally, until it’s golden brown and slightly crispy on the edges.
- This usually takes about 10 to 15 minutes.
- If the tofu starts sticking, deglaze the pan with a splash of water or lemon juice.
Assemble the wraps
- Warm your pita or wraps slightly before filling.
- Layer with lettuce, tomato, red onion, the cooked tofu shawarma, and any fresh herbs you like.
- Drizzle generously with tahini sauce or vegan yogurt sauce.
- Wrap it all up tightly and serve immediately.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesThis vegan shawarma has become one of our favorite back-pocket recipes—it’s flexible, flavorful, and always satisfying. I love how the spice blend lingers just enough to warm you up, especially when paired with a cooling sauce and crisp veggies. It hits that perfect balance of cozy and fresh.
It’s also one of those meals that gets better the next day, making leftovers something to look forward to. Cassidy likes tucking a few pieces of the tofu into a salad or grain bowl the following day, and I’ve even stuffed it into a baked potato once or twice. No matter how you serve it, this one always finds its way back onto our table.