The good news is you can make this spice blend and throw it on any type of protein. Shawarma is a state of mind. I love making it on chicken, but when I want something a little lighter that can really make the tzatziki stand out, I use tofu.
Inspiration: Epicurious
Ingredients
1/2 small red onion, thinly sliced
3 tbsp seasoned rice vinegar
1 (14-oz) block firm or extra-firm tofu, drained
3 tbsp extra-virgin olive oil
2 tsp ground coriander
2 tsp smoked paprika
1/2 tsp crushed red pepper flakes
1/2 tsp ground cinnamon
1 tsp kosher salt, plus more
1/2 cup Greek yogurt
1 small garlic clove, finely grated
4 pitas, warmed
2 Persian or mini cucumbers, thinly sliced lengthwise
Mint leaves (for serving)
Preparation
Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20–25 minutes (the tofu will get crispier as it cools, so don’t be tempted to take it too far and dry it out in the oven).
Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.
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