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

Ingredients

spinach tortilla

Main

Marinade

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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