Shawarma Spiced Tofu Wraps


Last Updated on February 7, 2023

Shawarma inspired spiced tofu wraps are a delicious plant-based meal packed with so many good flavors. Crispy tofu, creamy tahini, and fresh veggies all wrapped up in warm pita.

shawarma tofu

Shawarma Spiced Tofu Wraps

Traditional shawarma is made with thinly sliced cuts of meat like turkey, beef or chicken thats slowly roasted. I gave the traditional recipe a spin with these shawarma inspired tofu wraps, which are made with some of my favorite flavors.

The tofu is seasoned with a handful of warm, flavorful spices like smoked paprika, cinnamon, cayenne and allspice then baked until golden brown. It’s then assemble in a pita with all the fix-ins!

This recipe is the perfect vegetarian meal prep for the week. You can prepare all of the ingredients in advance, and assemble them throughout the week for a delicious lunch or dinner.

Wrap them in a pita, tortilla, or over a rice bowl to change up the flavors.

Crispy Baked Tofu

For this recipe, I crumbled the tofu into a bowl and tossed it with some olive oil, tapioca flour and a variety of spices to give it the perfect flavor. If you have a pre-bought shawarma spice around, you can easily use that in place of all of the spices.

The tofu comes our crisp and flavorful, and is the perfect plant-based protein to add to your meal rotation.

What you’ll need to make shawarma spiced tofu wraps

These wraps take a little bit of prep work, but they’re worth every minute. You can easily prepare most things ahead of time. Here’s what you need:

  • pita or your favorite wrap
  • extra-firm tofu
  • olive oil
  • soy sauce
  • tapioca flour to help keep the tofu crispy
  • homemade spice blend, or use your favorite store-bought shawarma spice
  • veggies: chopped salad, pickled red onions, pickles
  • sauce: homemade tahini sauce and amba (pickled mango sauce)

Preparing the tofu wraps

  1. Make the pickled red onions: the onions need at least 4 hours to marinate, so I suggest preparing these in advance to save some time
  2. Prepare the tofu: crumble the tofu into a bowl and toss it with olive oil, spices and tapioca flour. Bake for about 45 minutes until browned and crispy
  3. Prepare the add-ons: while the tofu bakes, chop up your salad, slice the pickles and prepare the homemade tahini sauce
  4. Assemble the wraps. Prepare the wraps with all of the toppings once all of the ingredients are ready

Whether you’re fully plant-based or just looking for more vegetarian recipes, these shawarma spiced tofu wraps are an absolute must make. I can’t wait for you guys to try them.

More tofu recipes you’ll love:

Firecracker Tofu

Crispy Orange Tofu

Tofu Egg Roll in a Bowl

Shawarma Spiced Tofu Wraps

5 from 1 vote
Course: Main


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– The pickled onions need at least 4-5 hours to marinate before using. I suggest making them ahead of time. You can prepare all of the ingredients earlier in the day and assemble the wraps when ready to serve.
– You can use 2 tbsp of shawarma spice instead of the listed spices for the tofu


  • Spiced Tofu
  • 1 pack 1 extra firm tofu, drained (14-16 oz)

  • 1 tbsp 1 tapioca flour, or cornstarch

  • 2 tbsp 2 olive oil

  • 1 tbsp 1 low-sodium soy sauce

  • 1 tsp 1 paprika

  • 1/2 tsp 1/2 smoked paprika

  • 1/2 tsp 1/2 cumin

  • 1/2 tsp 1/2 cinnamon

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

  • 1/4 tsp 1/4 cayenne pepper

  • 1/4 tsp 1/4 allspice

  • Chopped salad
  • 2 2 Persian cucumbers, finely chopped

  • 1 cup 1 grape tomatoes or 2 roma tomatoes, finely chopped

  • 2 2 -3 mint leaves, chopped

  • Pickled Red Onions
  • 1 1 red onion, thinly sliced

  • 1/2 cup 1/2 apple cider vinegar

  • 1/4 cup 1/4 hot water

  • 1 tbsp 1 sugar

  • 1 tsp 1 salt

  • Tahini Sauce
  • 1/4 cup 1/4 tahini (sesame paste)

  • 1/4 cup 1/4 cold water

  • 1 1/2 tbsp 1 1/2 lemon juice

  • 1 tsp 1 garlic powder

  • 1/4 tsp 1/4 salt

  • Serve With
  • Pita or wraps

  • Pickles

  • Amba sauce (pickled mango sauce)


  • Thinly slice the red onion and add it to a large jar. Top it with the hot water, vinegar, sugar and salt and shake well. Refrigerate and marinate for at least 4 hours. Keep refrigerated for 2-3 weeks.
  • Preheat the oven to 400 F
  • Drain the tofu and pat it dry with a dish rag. Crumble it into a bowl and toss it with the tapioca flour, olive oil and all of the listed spices.
  • Layer the tofu on a parchment lined sheet pan. Give it another light drizzle of olive oil and bake for 20-25 minutes. Remove from oven, toss the tofu to flip, and bake for an additional 10-15 minutes, or until crisp.
  • While the tofu bakes, chop up all of the veggies for the salad and slice up the pickles.
  • Prepare the tahini sauce by whisking together the tahini paste, water, lemon juice, garlic and salt until smooth. The sauce should be thick but spreadable, so add more tahini paste if it’s too runny, or more water if its too thick.
  • Once the tofu is ready, assemble your wraps. Slice open your pita in half and spread amba across the middle. Layer with the tofu crumbles, chopped salad, pickled onions, pickles, and a drizzle of tahini. Fold the pita over the center and hold together using parchment or foil. Alternatively, you can cut open the top of the pita and fill the pita with all of the fillings. Drizzle with extra tahini sauce when serving.
  • Leftovers can remain in the fridge for 4-5 days and assembled throughout the week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Alexia

    Loved this recipe! I added in finely diced mushrooms for some more texture to this 🙂

  2. Jennifer

    This was delicious! So flavorful! The only thing I’d do differently in the future is bake the tofu for less time (maybe 30 mins total?), as ours got *too* crispy and had the consistency of granola! I ate mine on a bed of arugula with all the fixings and hubs had his with pita–delicious both ways. Can’t wait to make this again and sad we don’t have leftovers!
    (It should be noted: I think a ‘pack’ of tofu is about 16 oz.)

    • Hi Jennifer! I’m so glad you tried this recipe, and appreciate the feedback. I went ahead and adjusted the baking time range since the type of tofu varies and all ovens are different. Hopefully that helps!

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