Grilled Tofu Shawarma

Grilled tofu and vegetable skewers with couscous on a plate.

5 from 1 vote

Marinated with pantry spices and lemon juice, this easy grilled tofu shawarma is served with grilled zucchini, yellow squash and peppers and tahini sauce on the side.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Middle Eastern

Servings:

Author: Paige Adams

Ingredients

For tofu

1-14 ounce block extra firm tofu
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon coriander
1 teaspoon kosher salt
1/2 teaspoon black pepper
Juice of 1/2 lemon
3 tablespoons olive oil

For vegetables

2 small zucchini, sliced into 1/4-inch-thick rounds
2 small yellow squash, sliced into 1/4-inch-thick rounds
2 red bell peppers, diced 1 inch

For sauce

1/3 cup tahini
1 garlic clove, minced
1 tablespoon chopped parsley
Juice of 1/2 lemon
Pinch of kosher salt
3-4 tablespoons water

For serving

Couscous
Pita bread

Instructions

Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to press out more of the liquid. Let stand for 15 minutes. Then cut the tofu into 1 1/2-inch x 1-inch pieces.
Preheat a gas or charcoal grill on medium high heat. (You can also use a stovetop grill pan. Just wait to heat it until you have the tofu and vegetables prepped).
In a large bowl, stir together the turmeric, cumin, paprika, cinnamon, ginger, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, juice of half a lemon and 3 tablespoons olive oil in a large bowl. Gently stir in the tofu, coating it in the mixture. Let it marinate for 15 minutes. Then thread the tofu onto skewers.
Toss the vegetables into the bowl with the remaining marinade. Thread them onto their own skewers.
Grill the skewers until the tofu and veggies are charred at the edges and have grill marks, about 2 minutes per side.
For the sauce, stir together the tahini, garlic, parsley, juice of half a lemon, pinch of salt and water in a small bowl.
Serve on a platter or on separate plates with couscous or pita bread. Drizzle with the sauce or serve it on the side.

Notes

If you are using wooden skewers, make sure to soak them in water for 30 minutes.

Store leftovers in airtight containers in the refrigerator up to 3 days. The veggies and tofu should be separate from the sauce. Reheat the tofu and vegetables in a 350-degree F oven or in the microwave. Let the sauce sit out at room temperature for 15 minutes before serving.

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