sovegan.com
Tofu Shawarma Sandwich
Our delicious plant-based shawarma involves peeled tofu, miso and a smoky spice mix, which is fried until crispy. Piled into a toasted ciabatta with sumac onions, avocado and a herby yoghurt dressing, this is a proper sandwich.
Ingredients
For the sumac onion:
- red onion, thinly sliced
- sumac
- lemon juice
- salt + pepper
For the tofu shawarma:
- shawarma spice mix, see tips
- tomato purée
- miso paste, see tips
- lemon juice
- vegetable oil, we use rapeseed
- block of extra-firm tofu, drained
For the dressing:
- unsweetened soya yoghurt
- fresh mint, leaves picked + chopped
- garlic clove, peeled + minced
- gherkin, finely chopped
- gherkin juice, from the jar
To serve:
- ciabatta rolls
- watercress
- avocado, sliced
- roasted red peppers from a jar, sliced
Method
- 1
For the sumac onions, combine the onion, sumac, lemon juice and small pinches of salt and pepper in a small container with a lid. Shake well and set aside.
- 2
In a large mixing bowl, combine the shawarma spice mix, tomato purée, miso paste, lemon juice, oil and small pinches of salt and pepper. Stir until the fully combined.
- 3
Peel the tofu directly into the bowl using a peeler, creating thin strips. Gently stir with a metal spoon until the tofu is fully coat in the paste.
- 4
Heat a non stick frying pan over a medium heat. Once hot, fry the tofu for 10-15 minutes, turning occasionally until crispy on all sides. Add a splash of extra oil if needed.
- 5
Meanwhile, combine all the dressing ingredients in a small bowl.
- 6
To serve, slice the ciabatta rolls in half and toast. Spread some of the dressing onto the bottom half of each roll, then top with watercress, red peppers, tofu shawarma, avocado and sumac onions.
- 7
Spread the remaining dressing on the top half of the bread and place on top to finish. Wrap in baking paper to make it easier to eat, if you like.
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Community reviews
Rated 4 out of 5 from 1 review
- Nicole
“My tofu didn’t hold up to the peeling part and I ended up with shawarma crumbles which were very tasty but also very messy”