Shawarma-Style Tofu & Vegetable Pitas

with Sweet Potato Wedges & Spiced Sour Cream

40 MIN

4 Servings

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From the Test Kitchen

For this take on a street-food favorite, we’re using tofu coated with a blend of five shawarma spices (like coriander and turmeric). The word “shawarma” comes from a Turkish word meaning “turning,” which references a popular cooking style.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

14 oz Firm Tofu
4 Pocketless Pita
2 Persian Cucumbers
¼ cup Tahini
¼ cup Labneh Cheese
1½ lbs Sweet Potatoes
3 oz Radishes
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
4 tsps Honey
2 oz Pickle Chips
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 Tbsps Red Wine Vinegar
¼ cup Sour Cream
1 Persimmon Or Pear

step-by-step

instructions

Cook Along

1 Drain & press the tofu

Remove the honey from refrigerator to bring to room temperature. Preheat the oven to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

2 Bake the sweet potato wedges

Meanwhile, wash and dry the fresh produce. Line two sheet pans with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and enough of the weeknight hero spice blend to coat (you may have extra). Transfer to one sheet pan. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork.

3 Prepare & bake the tofu

Meanwhile, using your hands, break the pressed tofu into bite-sized pieces. Transfer to the remaining sheet pan; drizzle with olive oil and season with salt, pepper, and half the shawarma spice blend. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until slightly crispy.

4 Prepare the remaining ingredients & marinate the vegetables

Meanwhile, roughly chop the pickle chips. Halve the radishes lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise. Core and medium dice the persimmon or pear. In a medium bowl, whisk together the honey (kneading the packet before opening), vinegar, and a drizzle of olive oil. Add the sliced radishes, sliced cucumbers, and diced persimmon or pear; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

5 Warm the pitas

Meanwhile, place the pitas on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

6 Finish & serve your dish

In a bowl, whisk together the sour cream, remaining shawarma spice blend, and 1 teaspoon of olive oil; season with salt and pepper. In a separate bowl, combine the tahini and labneh. Fill the warmed pitas with the tahini-labneh sauce, baked tofu, chopped pickles, and marinated vegetables (including any liquid). Serve the finished pitas with the baked sweet potato wedges and spiced sour cream on the side. Enjoy!