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Tofu Shwarma Pitas (Vegan, Gluten Free, Vegetarian)

These delicious vegan shwarma wraps are filled with spiced tofu, cucumber, parsley & tomato salad, and a creamy non-dairy yogurt sauce! A super decadent and yummy meal full of awesome mediterranean flavors.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Favorites, Mediterranean, Middle Eastern

Ingredients
  

For the Shwarma Filling

  • 1 14 ounce block extra firm tofu
  • 1 tablespoon olive oil
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon cinnamon
  • Sea Salt and Black Pepper
  • 4 pita wraps white or whole wheat

For the Toppings (Mix/match any you’d like!)

  • 1 recipe 5-Ingredient Cucumber Dill Yogurt Sauce
  • Tomato/Parsley Salad - Mix 1 bunch parsley with 1 ripe diced tomato add lemon juice and a little salt and pepper.
  • cucumber Carrots, Red Onion work exceptionally well
  • 5- Ingredient Quick Pickled Vegetables!
  • Hummus
  • Babaganouj

Instructions
 

  • Preheat oven to 425 degrees Ferenheit. Take block of tofu and squeeze out the excess water. Don’t worry if it breaks a little. Tear the tofu in to bite sized pieces and place in a large bowl.
  • Add the olive oil, coriander, paprika, red pepper flakes, cinnamon, and salt and pepper if desired. Stir to combine making sure tofu is well coated with all the spices.
  • Place tofu on a large baking sheet, in an even layer. Bake for 30 minutes, flipping the tofu halfway during cooking.
  • Carefully open one end of the pita pocket, add the tofu and whatever fillings you prefer and wrap up the pita. Enjoy!
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