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Grilled Tofu Shawarma

A delicious and healthy take on classic Middle Eastern shawarma, featuring grilled tofu and fresh vegetables, perfect for meal prep and low-calorie eating.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tofu Marinade
  • 1 block 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
  • 1/2 medium juiced lemon
  • 3 tablespoons olive oil
For the Vegetables
  • 2 small zucchini, sliced into 1/4-inch-thick rounds
  • 2 small yellow squash, sliced into 1/4-inch-thick rounds
  • 2 medium red bell peppers, diced 1 inch
For the Tahini Sauce
  • 1/3 cup tahini
  • 1 clove garlic, minced
  • 1 tablespoon chopped parsley
  • 1/2 medium juiced lemon
  • 1 pinch kosher salt
  • 3-4 tablespoons water, adjust for consistency
For Serving
  • to taste Couscous or pita bread Use for serving.

Method
 

Preparation
  1. Pat the tofu dry with a towel. Wrap it in a dry towel and place a cast iron pan or cutting board on top to press out more liquid. Let it stand for 15 minutes. Then cut the tofu into 1 1/2-inch x 1-inch pieces.
  2. Preheat your grill on medium-high heat. If using a stovetop grill pan, wait to heat it until the tofu and vegetables are prepped.
  3. In a large bowl, mix together the turmeric, cumin, paprika, cinnamon, ginger, coriander, 1 teaspoon of salt, 1/2 teaspoon of black pepper, the juice of half a lemon, and 3 tablespoons of olive oil. Gently stir in the tofu, ensuring each piece is well coated. Let it marinate for 15 minutes.
  4. Toss the zucchini, yellow squash, and red bell peppers into the bowl with the remaining marinade, mixing well to coat the vegetables.
Grilling
  1. Thread the marinated tofu pieces onto skewers. Then, thread the vegetables onto their own skewers.
  2. Grill the skewers until both the tofu and veggies are charred at the edges, about 2 minutes per side.
Making the Sauce
  1. In a small bowl, mix the tahini, minced garlic, chopped parsley, juice of half a lemon, a pinch of salt, and water. Stir until smooth, adjusting the water if it's too thick.
Serving
  1. Serve the skewers on a platter or on separate plates with couscous or pita bread. Drizzle with the tahini sauce or serve it on the side.

Notes

For healthy serving ideas, consider portion control with the couscous or pita. A small handful (about 1/2 cup) of couscous pairs perfectly with the skewers, and one or two pieces of pita bread will provide a delightful wrap for your tofu and veggies. You can also add fresh herbs or a side salad to increase fiber and vitamins. This dish is a great option for meal prep, allowing you to pack a balanced meal for lunches during the week. Store in an airtight container for up to five days or freeze components separately.