Tofu Shawarma Pitas with Lemon-Tahini Sauce and Cucumber-Tomato Salad
Enjoy a vibrant, gluten-free twist on classic shawarma using tofu, served in gluten-free pita pockets and topped with a zesty lemon-tahini sauce and a refreshing cucumber-tomato salad—all made in one pot in just 30 minutes.
- 16 oz extra-firm tofu, pressed and cubed
- 2 tbsp olive oil
- 1.5 tbsp shawarma spice blend
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh parsley, chopped
- 3 tbsp lemon juice
- 0.25 cup tahini
- 3 tbsp water
- 4 pieces gluten-free pita breads
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Instructions
Heat olive oil in a large nonstick skillet over medium-high heat. Add cubed tofu, shawarma spice blend, salt, and pepper. Sauté, flipping occasionally, until tofu is golden and crisp on most sides.
⏱️ 8 minutes 🌡️ medium-highWhile tofu cooks, in a medium bowl, combine cherry tomatoes, cucumber, red onion, parsley, and 1 tablespoon lemon juice. Toss gently and set aside.
⏱️ 3 minutesIn a small bowl, whisk together tahini, remaining 2 tablespoons lemon juice, and water until smooth and creamy. Season with salt to taste.
⏱️ 2 minutesOnce tofu is golden, push it to one side of the skillet. Warm the gluten-free pitas in the other side of the skillet for 1-2 minutes per side until heated through.
⏱️ 4 minutesTo serve, fill each pita with tofu, top with cucumber-tomato salad, and drizzle with lemon-tahini sauce. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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