Shawarma is a type of fast food originating in the Middle East. It is known and very popular in parts of Northern Africa, South America and… Ottawa.
In its vegan version, a mix of middle-eastern spices gives a delicious twist to your tofu. Leave it to marinate overnight or during the morning, and bake it.
On the side, you can accompany it with a fresh salad or pita bread. It’s a perfect summer dish, light and tasty.
- 250 gr firm tofu
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- Pinch of nutmeg
- 1 star anise
- 1 tablespoon sweet paprika
- 1 tablespoon sumac
- Pinch of ground ginger
- 1 piece of fresh ginger
- 2 garlic cloves
- Juice of 1/2 lemon
- 1 tablespoon fresh parsley
- Lettuce leaves, to serve
Squeeze the water out of the tofu and dice it into short sticks. In a small bowl, mix the olive oil and lemon juice. Add all the ground spices and the star anise and mix them well.
Transfer the ginger root, garlic, and parsley to the cup of the food processor. Mince it and mix with the oil-and-spice mix.
Transfer the tofu to an oiled baking pan. Brush the tofu with the spice mix and put in the fridge to marinate for at least 4 hours.
Bake the tofu in the oven for 20-25 minutes. Serve on two lettuce leaves, accompanied by some fresh or cooked vegetables. I used a steamed carrot, chickpeas and potato salad in vegan mayonnaise.
Enjoy your tofu shawarma hot or warm.