Crispy Tofu Shawarma Salad
This crispy tofu shawarma salad satisfies your Middle Eastern cravings with zero meat and maximum crunch. Swapping the traditional rotisserie meat for shredded, spice-rubbed tofu replicates the shawarma flavours while keeping it lighter, fresher, and completely plant-based. Loaded with fresh veggies, tangy pickled turnips, and drenched in a creamy lemon-tahini dressing, this vegan shawarma salad is a high-protein powerhouse that proves plants can taste just as indulgent as the real deal.
Ingredients
For the Tofu
- 1 block of tofu grated
- 1.5 tbsp soy sauce
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp cinnamon
- 1 tsp onion powder
- 1 tbsp cornstarch
For the Salad
- 1 bunch romaine lettuce
- ½ a cucumber
- 1 Cup Cherry Tomatoes halved
- ½ Red Onion finely sliced
- 3 Dill Pickles chopped
- ¼ cup pickled turnips
- A large handful of chopped parsley
For the Creamy Lemon-Tahini Dressing
- ½ Cup Tahini
- ¼ Cup Olive Oil
- Juice of 1 lemon 1/4 cup juice
- 1 Clove Garlic
- ¾ tsp cumin
- Salt and pepper to taste
- 1 tsp Maple Syrup
Instructions
- Grate the tofu using a cheese grater, then transfer it to a baking sheet. Add your seasonings and gently toss to combine, being careful not to break the tofu up too much.
- Spread it out in an even layer and bake at 425°F for 25–30 minutes, or until golden and crispy.
- While the tofu bakes, prep and chop your veggies.
- Blend the creamy lemon dressing ingredients and season to taste with salt and pepper.
- Once everything’s ready, assemble your salad, top with the crispy tofu, and enjoy!
Nutrition
Serving: 1servingCalories: 488.3kcalCarbohydrates: 22.5gProtein: 21.1gFat: 39.3gSaturated Fat: 5.8gPolyunsaturated Fat: 12.8gMonounsaturated Fat: 18.27gTrans Fat: 0.2gSodium: 954.7mgPotassium: 952.4mgFiber: 8.5gSugar: 7.7gVitamin A: 778.89IUVitamin C: 27.91mgCalcium: 481.4mgIron: 7.4mg
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