Shawarma Tofu

You may be familiar with Shawarma, a traditional mix of spit-roasted meats served in a pita, so you’ll love this meatless spin on a classic Levantine dish. To your health, or L’Chaim!

Recipe by Adi Shapira, from Cooking Meatless Monday Israel (in Hebrew).

Serves 4

  • 2 and half cups of hard tofu, cut into thin strips with a carrot peeler
  • 4 tablespoons olive oil
  • 2 large onions, peeled and thinly sliced half rings
  • 1 carrot, peeled and cut into thin strips with a carrot peeler


  • Spices:
  • 1 teaspoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon shawarma spice
  • 1 tablespoon sweet paprika
  • Optional:
  • Chili pepper
  • Salt
  • 1 teaspoon garlic powder


  • Serving suggestion: chopped parsley, tahini salad



Place in a bowl: the strips of tofu, a tablespoon of olive oil, and all the spices. Stir.

Heat the remaining olive oil in a frying pan. Add the onion and fry for about 7 minutes, until golden. Add the carrots and fry while occasionally stirring another 2 minutes.

Add the seasoned tofu and stir well. Stir until the tofu is golden at the edges.

Transfer to a serving dish or place in a pita bread pocket, finish with chopped parsley and tahini salad. Serve!

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Nutrition Information

Shawarma Tofu

Servings per Recipe: 4

Amount per Serving

Calories:  289

Calories from Fat:  198

Total Fat:  22g

Saturated Fat:  3g

Cholesterol:  0mg

Sodium:  41mg

Potassium:  483mg

Carbohydrates:  14g

Dietary Fiber:  4g

Protein:  15g

Sugars:  4g

Vitamin A:  70%

Vitamin C:  10%

Calcium:  39%

Iron:  40%

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