Shawarma-Style Tofu & Vegetable Pitas with Sweet Potato Wedges & Spiced Sour Cream

Shawarma-Style Tofu & Vegetable Pitas

with Sweet Potato Wedges & Spiced Sour Cream

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Shawarma-Style Tofu & Vegetable Pitas with Sweet Potato Wedges & Spiced Sour Cream
Title
  • 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 Triangle Created with Sketch.
Drain & press the tofu
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.

Bake the sweet potato wedges
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.

Prepare & bake the tofu
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. 

Prepare the remaining ingredients & marinate the vegetables
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.

Warm the pitas
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.

Finish & serve your dish
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!

Tips from Home Chefs

Shawarma-Style Tofu & Vegetable Pitas

Drain & press the tofu
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.

Bake the sweet potato wedges
Prepare & bake the tofu
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.

Prepare the remaining ingredients & marinate the vegetables
Warm the pitas
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!

Finish & serve your dish
Browse Steps
1 of 6