Comfort foodie goodness! Spinach tofu shawarma wrap

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

Makes: 4-6 Servings
Total time: 30 minutes, 15-20 minutes’ cook time, 10 minutes’ prep time

Ingredients

Main

2lb /1 kg of extra-firm tofu
6 spinach tortillas, the gluten-free brand I use is Rudi’s Bakery
Sliced lettuce
3 tomatoes, sliced or diced
1 onion, sliced or diced

Marinade

2 large garlic cloves, minced
1.5 tablespoons of ground coriander
1.5 tablespoons of ground cumin
2 tablespoons of olive oil
1 tablespoon of ground cardamom
2 tablespoons of fresh lemon juice
2 teaspoons of smoked paprika
1-2 teaspoons of ground cayenne pepper (omit if you don’t want any spice)
Salt and black pepper to taste

Yogurt sauce

1 cup of vegan Greek yogurt, I use So Delicious coconut milk yogurt
1 clove garlic, crushed
Salt and pepper to taste
1 teaspoon of fresh lemon juice
1 teaspoon of cumin

Directions for tofu

Drain and slice the tofu.
Mix the marinade ingredients in a large bowl.
Add the tofu and make sure to coat each piece. Marinate for a minimum of 1 hour.
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.
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.
Place the tofu in the pan and turn every 2-3 minutes for approximately 10 minutes.
Remove the tofu and set aside in a bowl for 5 minutes.
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.