Shawarma-Spiced Shaved-Tofu Wrap

I have been playing with tofu recipes over here for Veganuary. It has been fun and quite delicious!! I have 100% LOVED the viral shaved/shredded tofu methods. But not so much the tempeh (please send me your fav way to prepare tempeh if you have one! I'm still open to trying new ways to prepare it). And am really looking forward to silken tofu dessert test recipes in the next days - fluffy vegan chocolate mousse?!?

My husband was trying the viral doner kebab techinique using some ground lamb but not being a fan of lamb, I went with his vibe, and used a block of firm tofu - which I pressed, shaved, added some shawarma spices, then pan fried until chewy & crispy.

And while they enjoyed store bought (gluten-filled) flatbreads with theirs, I made a batch of homemade pitas using a recipe from the Loopy Whisk's blog (link below), and batch of homemade tzatziki (so easy & so good!) for this sort of fusion wrap - somewhere between shawarma & gyro.

Hope you enjoy this as much as I do!

Make 2 servings

Tzatziki-Style Sauce:

• 1 cup greek-style (plant) yogurt

• 1/2 cucumber, peeled, grated and juice squeezed out

• 1 garlic clove finely minced

• 2 tsp olive oil

• 1 tsp dried dill (or 1 tbsp fresh)

• Juice of 1 lemon

• sea salt & black pepper to taste

Shaved Shawarma-Spiced Tofu:

• block firm tofu, pressed

• 2 tbsp coconut aminos or gluten-free tamari

• 3 tbsp arrowroot or tapioca

• 1 tsp ground cumin

• 3/4 tsp paprika

• 3/4 tsp ground coriander

• 3/4 tsp garlic powder

• 1/4 tsp ground turmeric

• pinch ground cinnamon

• pinch ground cardamon

• sea salt & black pepper

• olive oil for frying

Wrap Assembly:

• 2 large or 4 small pita breads - I made Loopy Whisk gf/v pita breads (see notes below)

• handful of lettuce

• thinly sliced red onions

• tomato, diced or cherry tomatoes halved

Instructions:

1. Start by prepping your tzaziki so the flavours can meld while you prep the rest: simply combine everything in a bowl

2. Next I made my pitas, and covered the finished pitas with a kitchen towel to keep them warm (see below for link to Kat's recipe, or use store bought gluten-free pitas, naan or tortillas. If you live near me, Aidan's brand pocket pitas is really great and are the brand that Pita Pit uses for their gf pita option)

3. Next we make our shaved tofu - take your pressed tofu block and shave on the slice side of your box grater or use a sharp knife to slice your tofu as thin as possible.

4. Spread on a tray or cutting board and drizzle with coconut aminos

5. Sprinkle with arrowroot, then the spices and toss to coat everything.

6. Heat a skillet to medium, add a drizzle of olive oil, then add half your spiced tofu in a nice single layer (don't add it all - it will crowd your pan and won't get nice and chewy & crispy).

7. Let cook 6-8 minutes then flip and cook another 6-8 minutes until golden and has some darker crispy bits.

8. Remove from heat and assemble your wraps: wrap, tzaziki, lettuce, tomato, onions, then some of your shaved tofu. Then dig in & enjoy!

9. I store my leftovers in the fridge, and reheat in a skillet with little drizzle of oil.

NOTES:

► I made Kat's "Easy Gluten Free Pita Bread" from her website. It was fairly quick to make, and the dough was easy to handle. Though it took a bit of playing with heat & cook time to get a full puff/pocket - they were SOOOOO delicious (gluten-eating family members took half of them!!).

Tip: we had to get our pan on screaming hot, as high as it would go to get the pockets to form. I also cut our second batch into just 4 pieces instead of 6 and it worked better for us.

• 2 1/2 tbsp psyllium husk powder

• 1 cup warm water

• 1 cup millet flour

• 2/3 cup tapioca/arrowroot

• 2 tsp sugar (I ued organic cane sugar)

• 1 tsp instant yeast

• 1 tsp sea salt

• 1 tbsp extra virgin olive oil

Find the full recipe on Kat’s blog here: https://theloopywhisk.com/2023/10/21/easy-gluten-free-pita-bread/

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