Shawarma-Spiced Tofu Pita Wraps

Ingredients for Shawarma-Spiced Tofu Pita Wraps

• 1/2 small red onion, thinly sliced

• 45ml seasoned rice vinegar

• 1 (400g) block firm or extra-firm tofu, drained

• 3 matskedar extra jungfruolivolja

• 2 teaspoons ground coriander

• 2 teaspoons smoked Spanish paprika

• 1/2 teaspoons crushed red pepper flakes

• 1/2 teskedar malen kanel

• 1 teaspoon kosher salt, plus more

• 120ml whole-milk Greek yoghurt

• 1 small garlic clove, finely grated

• 4 pitas, warmed

• 2 Persian or mini cucumbers, thinly sliced lengthwise

• Mint leaves (for serving)

Preheat oven to 218°C. Toss onion and vinegar in a small bowl to coat; set aside.

Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 teaspoon salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20–25 minutes (the tofu will get crispier as it cools, so don’t be tempted to take it too far and dry it out in the oven).

Stir yoghurt and garlic in a small bowl; season with salt. Assemble by dividing yoghurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.

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