Shawarma-Spiced Tofu Pita Wraps

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

These shawarma-spiced tofu pita wraps offer a vibrant, vegetarian take on a classic Middle Eastern favourite. By squeezing the moisture from the tofu before roasting, you achieve a wonderfully chewy, crispy texture that beautifully absorbs the warmth of smoked paprika, coriander, and cinnamon. The addition of quick-pickled red onions and cool cucumbers provides a fresh, acidic crunch that balances the earthy spices perfectly.

Ideal for a nutritious midweek dinner or a sophisticated packed lunch, this recipe is as versatile as it is flavourful. The garlic-infused Greek yoghurt adds a creamy finish, making these wraps feel indulgent while remaining light and healthy. Serve them warm with a generous handful of fresh mint for a simple, homemade meal that brings bright, Mediterranean-inspired flavours to your kitchen.

Ingredients for Shawarma-Spiced Tofu Pita Wraps

1/2 liten rödlök, tunt skivad
45ml seasoned rice vinegar
1 (400g) block firm or extra-firm tofu, drained
3 matskedar extra jungfruolivolja
2 teskedar malen koriander
2 teaspoons smoked Spanish paprika
1/2 teskedar krossade röda chiliflakes
1/2 teskedar malen kanel
1 tesked kosher salt, plus mer
120ml whole-milk Greek yoghurt
1 liten vitlöksklyfta, fint riven
4 pitas, warmed
2 Persian or mini cucumbers, thinly sliced lengthwise
Mint leaves (for serving)

How to make Shawarma-Spiced Tofu Pita Wraps

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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.