Meat Free Monday One day a week can make a world of difference

Tofu Shawarma

Meat Free Monday
  • Serves: 4
  • Preparation: 15
  • Cooking: 15
  • Ready: 30

A quick and easy plant-based alternative to the classic Middle Eastern street food, this Tofu Shawarma will have your mouth watering!


  • 4 pitta breads
  • 1 pressed block of firm tofu (around 400 g)
  • 1 tablespoon paprika
  • 1 teaspoon garlic granules
  • 1 teaspoon cumin
  • ½ teaspoon ginger
  • 1 teaspoon black pepper
  • 1 teaspoon chilli powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cloves
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • 1 tablespoon cornflour
  • 2 tablespoons neutral oil
  • 50 ml water
  • hummus
  • shredded lettuce
  • sliced red onion
  • tomatoes
  • pickled red cabbage
  • fresh coriander


Make a shawarma spice mix by combining the herbs and spices in a small bowl – paprika, garlic granules, cumin, ginger, black pepper, chilli powder, ground coriander, ground cloves, turmeric and salt.

Take the pressed firm tofu and, using a vegetable peeler, slice it into extremely thin, flat slices. Place these into a medium sized bowl. Add oil, cornflour, the shawarma spice mix and 50 ml of water then stir until all the tofu pieces are coated in the spices.

Place the tofu pieces onto a non-stick baking tray and cook in a preheated oven at 190°C (170˚C fan)/370˚F (330˚F fan)/gas mark 5 (gas mark 4 fan) for 15 minutes. Alternatively, if pan frying the pieces or air frying them, reduce the cooking time to 8 minutes.

Toast the pitta breads and stuff with your preferred fillings. Hummus, fresh salad, pickled red cabbage and fresh coriander work well with the crispy, flavoursome tofu shawarma. Add optional chilli sauce to taste.

Additonal notes

Recipe and video created for Meat Free Monday by Millie Barker

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