Sometimes I just feel like a samich (did anyone else call it that as a kid?) but need to be a little creative since I’m still not 100% sold on any of the gluten-free bread I have tried. I found gluten-free spinach tortillas, and they are great! And I love shawarma so combined; it made a perfect match! This recipe makes a great lunch or easy dinner.

Spinach tofu shawarma recipe


spinach tortilla



Yogurt sauce

Directions for tofu

  1. Drain and slice the tofu.
  2. Mix the marinade ingredients in a large bowl.
  3. Add the tofu and make sure to coat each piece. Marinate for a minimum of 1 hour.
  4. Mix the yogurt sauce ingredients in a bowl and put it in the fridge if making it ahead. It can last up to three days in the fridge.
  5. Heat a large pan on medium-high. The marinade already has oil so you shouldn’t need more, but you can spray a little in the pan if you feel you need it.
  6. Place the tofu in the pan and turn every 2-3 minutes for approximately 10 minutes.
  7. Remove the tofu and set aside in a bowl for 5 minutes.
  8. Take a tortilla and smear with the yogurt sauce and then add some of the tofu, lettuce and onions and roll. Do this for each one and serve.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

For some more plant-based, gluten=free recipe inspiration, check out my other recipes.

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