Vegan Shawarma Wrap

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This vegan shawarma wrap is filled with juicy, shawarma-spiced tofu, tangy sumac onions, and creamy garlic sauce. The assembled wraps are brushed with a smoky red sauce and pan-crisped until golden for an extra-flavorful finish.

Prep Time20

Cook Time25

Course: Appetizer, Main Course

Diet: Vegetarian

Servings: wraps

Author: Shreya Walia

Equipment

1 air fryer

Ingredients

For the Tofu

14 ounce block extra-firm tofu drained and cut or torn into bite-sized pieces
Oil spray as needed

For the Boiling Marinade

4 cups water
1/4 cup soy sauce
1 teaspoon vegetable bouillon paste
1 teaspoon liquid smoke

For the Yogurt Marinade

1/4 cup vegan yogurt or regular yogurt if you aren't vegan!
1 tablespoon olive oil
1 tablespoon double-concentrated tomato paste
1 tablespoon lemon juice
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 teaspoon paprika
1/2 teaspoon sumac
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 teaspoon hot sauce I used Frank’s RedHot

For the Sumac Onions

1/2 large red onion thinly sliced
1/2 teaspoon sumac
1/2 lemon
Pinch of salt or to taste

For the Garlic Sauce (double if you like lot's of sauce like me!)

1/4 cup vegan mayonnaise
1 tablespoon garlic paste
1 tablespoon lemon juice
1/4 teaspoon salt or to taste

For the Red Sauce

2 tablespoons vegan butter melted
1 tablespoon hot sauce I used Frank’s RedHot
1/2 tablespoon ketchup
1/2 teaspoon smoked paprika

For the Wraps

2 large flour tortillas
sliced pickles
Additional fillings of choice optional

Instructions

Prepare the sumac onions: Add the sliced red onion, sumac, lemon juice, and salt to a small bowl. Toss until evenly combined, then set aside to soften while you prepare the remaining ingredients.
Boil the tofu: Add the water, soy sauce, vegetable bouillon paste, and liquid smoke to a large pot. Stir to combine and bring the mixture to a boil. Carefully add the tofu and boil for 7 to 10 minutes.
Cool the tofu: Remove the tofu from the boiling liquid with a slotted spoon and transfer it to a plate or clean kitchen towel. Allow it to cool slightly so the yogurt marinade does not become thin or watery.
Prepare the yogurt marinade: Add the vegan yogurt, olive oil, tomato paste, lemon juice, garlic paste, ginger paste, paprika, sumac, salt, white pepper, coriander, cumin, and hot sauce to a mixing bowl. Stir until smooth and evenly combined.
Coat the tofu: Add the boiled tofu to the yogurt marinade and gently toss until every piece is evenly coated.
Air-fry the tofu: Preheat the air fryer to 400°F, if required by your model. Arrange the marinated tofu in a single layer in the air-fryer basket and lightly spray it with oil. Air-fry for 12 to 15 minutes, turning or shaking the basket halfway through, until the coating is set and the edges are browned.
Make the garlic sauce: Stir together the vegan mayonnaise, garlic paste, lemon juice, and salt. Taste and adjust the lemon or salt as needed.
Make the red sauce: Combine the melted vegan butter, hot sauce, ketchup, and smoked paprika in a small bowl. Stir until smooth.
Assemble the wraps: Warm the tortillas briefly so they are soft and pliable. Spread the garlic sauce over each tortilla, then divide the air-fried tofu and sumac onions between them. Add any optional fillings, then fold in the sides and roll each tortilla tightly.
Brush and crisp: Brush a thin layer of red sauce over the outside of each assembled wrap. Place the wraps seam-side down in a heated skillet and cook over medium heat until sealed, golden, and crisp. Turn and crisp the remaining sides.
Add another coating, if desired: For a stronger smoky-spicy flavor, brush the wraps with another thin layer of red sauce and return them to the pan briefly. Serve warm with extra garlic sauce.

Notes

Baking instructions: Arrange the marinated tofu in a single layer on a parchment-lined baking sheet and lightly spray it with oil. Bake at 425°F for 20 to 25 minutes, flipping halfway through, until the coating is set and the edges are browned and lightly crisp.

Tofu size: Cutting or tearing the tofu into similarly sized pieces helps it boil and air-fry evenly. Torn pieces will have more irregular edges that can become crisp in the air fryer.

Do not overcrowd the air fryer: Cook the tofu in batches when necessary. Leaving space around the pieces allows the hot air to circulate and helps the coating brown instead of steam.

Traditional bread options: Shawarma is traditionally served with thin Middle Eastern flatbreads such as saj, lavash, or pita. Large flour tortillas are used here as a soft, accessible alternative that rolls easily and holds the saucy filling.

Make ahead: The sumac onions, garlic sauce, red sauce, and cooked tofu can be prepared in advance and refrigerated separately. Assemble and pan-crisp the wraps immediately before serving for the best texture.

Storage: Store leftover tofu, onions, and sauces separately in airtight containers in the refrigerator for up to 3 to 4 days. Fully assembled wraps may soften in storage.

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