Shawarma-Spiced Tofu Pita Wraps

I love making it on chicken, but when I want something lighter that lets the tzatziki stand out, tofu is the move.

Ingredients

1/2 small red onion, thinly sliced

3 tbsp seasoned rice vinegar

1 (14-oz) block firm or extra-firm tofu, drained

3 tbsp extra-virgin olive oil

2 tsp ground coriander

2 tsp smoked paprika

1/2 tsp crushed red pepper flakes

1/2 tsp ground cinnamon

1 tsp kosher salt, plus more to taste

1/2 cup Greek yogurt

1 small garlic clove, finely grated

4 pitas, warmed

2 Persian or mini cucumbers, thinly sliced lengthwise

Fresh mint leaves, for serving

Preparation

1. Preheat the oven to 425°F. Toss the onion and vinegar in a small bowl to coat. Set aside to quick-pickle while the tofu roasts.

2. Squeeze the tofu block firmly over the sink to expel as much water as possible — work from gentle pressure to firm, as if wringing out a sponge. It’s fine if it cracks. When no more liquid comes out, tear the tofu into 1-inch pieces and arrange in a single layer on a large rimmed baking sheet. Drizzle with the olive oil and toss to coat. Add the coriander, paprika, red pepper flakes, cinnamon, and 1 tsp of the salt and toss again to coat evenly. Roast, turning once or twice, until crispy at the edges and deeply browned, 20–25 minutes. The tofu will continue to crisp as it cools.

3. Stir the yogurt and garlic together in a small bowl and season with salt. Spread the yogurt generously inside each warmed pita, then fill with the roasted tofu, sliced cucumbers, drained pickled onion, and fresh mint leaves. Serve immediately.

Notes

Inspired by Epicurious.