Crispy Tofu Shawarma with Garlic Oil and Sumac

Name: Crispy Tofu Shawarma with Garlic Oil and Sumac
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 19 oz (540 g) extra-firm tofu, pressed until very dry, then cut into ¼-inch (6 mm) thick slabs, each roughly 2 × 3 inches (5 × 7.5 cm); 1 tbsp (7 g) smoked paprika; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) freshly ground black pepper; 6 cloves (30 g) garlic cloves, minced; ½ cup (120 ml) extra-virgin olive oil; 1½ tbsp (9 g) ground sumac; to taste kosher salt; 4 pieces pita bread; 1 cup (25 g) fresh flat-leaf parsley, chopped; ¾ cup (150 g) pickled red onions, store-bought or homemade; ¾ cup (180 ml) tahini sauce, store-bought or homemade (tahini, lemon juice, garlic, water, salt blended until smooth); 3 tbsp (45 ml) neutral vegetable oil, for pan-frying

From the MyKitchenBank Kitchen

Crispy pan-fried tofu tossed in warm garlic oil and bright sumac, served in warm pita with fresh parsley, pickled onions, and tahini sauce. This vegan shawarma delivers the spiced, savory character of the classic Middle Eastern street food with tofu's satisfying texture. The key is pressing the tofu thoroughly, cutting it into thin sheets, and pan-frying until deeply golden on both sides—then finishing it with a simple garlic-oil emulsion infused with sumac's citrusy tang.

Prep: 25 min
Cook: 20 min
Wait: 35 min
Total: 1 hr 20 min
Makes: 4 shawarma wraps (serves 4)

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Ingredients

4 servings

19 oz (540 g) extra-firm tofu, pressed until very dry, then cut into ¼-inch (6 mm) thick slabs, each roughly 2 × 3 inches (5 × 7.5 cm)
1 tbsp (7 g) smoked paprika
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) freshly ground black pepper
6 cloves (30 g) garlic cloves, minced
½ cup (120 ml) extra-virgin olive oil
1½ tbsp (9 g) ground sumac
to taste kosher salt
4 pieces pita bread
1 cup (25 g) fresh flat-leaf parsley, chopped
¾ cup (150 g) pickled red onions, store-bought or homemade
¾ cup (180 ml) tahini sauce, store-bought or homemade (tahini, lemon juice, garlic, water, salt blended until smooth)
3 tbsp (45 ml) neutral vegetable oil, for pan-frying

Equipment (7)

14-inch (36 cm) cast-iron or non-stick skillet
Paper towels or clean kitchen towels
Tofu press or heavy object (cast-iron pan, cans, books)
Cutting board
Sharp knife
Small bowl for tossing
Small saucepan (for garlic oil)

Steps

Before you start

Press tofu for at least 30 minutes or overnight; a thorough press is essential for crispiness
Gather all spices and prep ingredients (garlic minced, parsley chopped, pickled onions ready)
Have tahini sauce made or buy prepared tahini (mix tahini with lemon juice, garlic, water, and salt)
Warm pita in a dry skillet or over a flame just before serving so it stays pliable

1
Press the tofu
- Wrap the block of tofu in a clean kitchen towel or paper towels.
- Place on a cutting board or in a tofu press.
- If using a board, weigh it down with a cast-iron skillet, cans, or books.
- Let sit for 30 minutes or up to overnight in the refrigerator.
- The drier the tofu, the crispier it will fry.
- Unwrap and pat the surface dry.
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Ready when: Tofu feels firm and dry to the touch, no moisture on the surface
Tip: If you're short on time, 15 minutes of pressing is the minimum, but overnight yields the best results.
2
Cut and season tofu
- Cut the pressed tofu into slabs roughly ¼ inch (6 mm) thick and 2 × 3 inches (5 × 7.5 cm) in size.
- In a small bowl, mix together the smoked paprika, ground cumin, ground coriander, black pepper, and ½ teaspoon of salt.
- Gently toss the tofu slabs in the spice mixture, coating all sides lightly but evenly.
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Ready when: All tofu slabs are lightly and evenly coated with spices
Tip: Don't oversoak the tofu in spices; a light coating allows the garlic oil to be the dominant flavor later.
3
Heat the skillet
- Place a 14-inch (36 cm) cast-iron or non-stick skillet over medium-high heat.
- Add 1.5 tablespoons (22 ml) of the vegetable oil and let it heat until it shimmers and a drop of water sizzles immediately on contact, about 2–3 minutes.
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Ready when: Oil shimmers and moves freely across the skillet; a water droplet sizzles on contact
Tip: Don't skip the preheat; a properly heated skillet is crucial for developing a golden crust.
4
Pan-fry tofu, first batch
- Working in two batches to avoid crowding, lay half the tofu slabs in the hot skillet in a single layer.
- Do not move them for 3–4 minutes.
- The underside should develop a deep golden-brown crust.
- Flip each piece and cook the other side for another 3–4 minutes until equally golden.
- Transfer to a clean plate.
- Repeat with the remaining 1.5 tablespoons (22 ml) oil and the second batch of tofu.
- All pieces should be warm when the second batch finishes.
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Ready when: Both sides of each tofu slab are deep golden brown and slightly crispy at the edges; the interior is tender
Tip: Resist the urge to move the tofu early; stillness in the pan allows the crust to form. If the oil starts smoking excessively, lower the heat slightly to medium.
5
Make garlic oil
- While the second batch of tofu is frying, pour the ½ cup (120 ml) of extra-virgin olive oil into a small saucepan over medium-low heat.
- Add the 6 minced garlic cloves and let them warm gently for 2–3 minutes, stirring occasionally.
- The garlic should become fragrant and begin to soften but not brown or turn crispy.
- Remove from heat and stir in the sumac.
- Season with a pinch of salt to taste.
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Ready when: Garlic is fragrant and softened but not browned; sumac is fully incorporated, creating a warm orangey oil
Tip: Keep the heat low so the garlic infuses without burning. Burnt garlic will taste bitter and spoil the dish.
6
Toss tofu in garlic oil
- Return all the fried tofu slabs to a clean bowl.
- Pour the warm garlic oil over the tofu and gently toss to coat all pieces.
- Let it sit for 2 minutes so the flavors meld.
- Taste and adjust salt as needed.
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Ready when: All tofu is evenly coated in the warm garlic-sumac oil; the mixture is fragrant and golden
Tip: Toss gently to keep the crispy coating intact. The warmth of the oil carries the garlic and sumac flavors into every piece.
7
Warm the pita
- Heat a dry skillet or place pita directly over a gas flame on medium heat for 30 seconds per side, or until soft and pliable with light charring.
- Wrap in a clean towel to keep warm while you assemble.
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Ready when: Pita is warm, soft, and slightly blistered but still flexible
Tip: Warm pita just before serving so it doesn't cool and become stiff. A warm, pliable pita is much easier to fill.
8
Assemble shawarma
- Lay a warm pita flat on a plate.
- Spread 3 tablespoons (45 ml) of tahini sauce down the center.
- Top with a portion of the crispy tofu (about 4–5 slabs per wrap).
- Add a handful of fresh chopped parsley, a few tablespoons of pickled onions, and a drizzle of any remaining garlic oil from the bowl.
- Fold or roll the pita as desired.
- Repeat for the remaining three pitas.
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Ready when: Each wrap is filled and ready to eat, with visible layers of crispy tofu, tahini, parsley, and pickled onions
Tip: Don't overstuff; if the pita tears, it becomes harder to eat. A light hand with the filling keeps the wrap intact and balanced.

Good to know

Tips

The success of this recipe hinges on thoroughly pressing the tofu. Moisture is the enemy of crispiness. If you have access to a commercial tofu press, use it; if not, the towel-and-weight method works just as well with patience.
Don't skip the preheating step for the skillet. A hot pan creates a flavorful crust on the tofu through the Maillard reaction. Test the oil temperature with a drop of water; it should sizzle immediately.
The garlic oil is best made fresh and used warm. If made ahead, store it at room temperature (not in the refrigerator, where it will solidify) and rewarm gently over low heat or in a warm water bath before tossing with the tofu.
For extra flavor, add ¼ teaspoon of cayenne pepper or red pepper flakes to the garlic oil if you enjoy heat. Adjust to taste after cooking.

Make ahead

Tofu can be pressed up to 24 hours ahead and stored in an airtight container in the refrigerator. The garlic oil can be made up to 2 hours in advance and kept in a warm place (it will separate slightly, so stir before using). Pickled onions and tahini sauce keep for weeks refrigerated. Assemble the wraps to order for the best texture.

Storage & reheating

Store leftover fried tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325 °F (163 °C) oven for 8–10 minutes to restore crispiness, or briefly in a dry skillet over medium heat. Leftover garlic oil keeps for 1 week refrigerated; reheat gently before using. Do not freeze the assembled wraps, as the pita texture will suffer.

Substitutions

tahini sauce → Hummus or a garlicky yogurt sauce (dairy-free yogurt for vegan). Hummus adds earthiness; yogurt adds tang. Both work well and are easier if store-bought.
ground sumac → Freshly grated zest and juice of 1 lemon mixed into the warm oil. Lemon provides similar brightness and acidity, though the flavor is lighter and more citrusy than sumac's subtle earthiness.
pickled red onions → Quick-pickled red onions (thinly slice onions, pour boiling vinegar and salt over, let sit 30 minutes). Homemade quickles are fresher and sharper than store-bought; make them while the tofu fries.
fresh flat-leaf parsley → Fresh mint or cilantro, or a mix of both. Mint brings coolness; cilantro adds a peppery note. Either transforms the flavor profile slightly but stays in the spirit of Middle Eastern shawarma.