Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Pat the tofu dry. Shave into thin slices, 2 to 4 mm thick, using a vegetable peeler, sharp knife, or mandoline.

3. Toss the tofu in a bowl with 2 tablespoons olive oil, 2 tablespoons yogurt, 1 tablespoon cornstarch, 1 tablespoon soy sauce, and all the spices until coated.

4. Spread in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, flipping halfway, until crispy and golden.

5. While the tofu bakes, stir together the garlic yogurt sauce: ½ cup yogurt, 1 tablespoon lemon juice, 1 grated garlic clove, 2 tablespoons chopped dill or mint, and a pinch of salt. Toss the salad ingredients with a pinch of salt and pepper.

6. Warm the flatbreads in a dry skillet for 30 seconds per side. Spread with garlic yogurt sauce, top with tofu and salad, drizzle with more sauce, and wrap.

Notes:

Tofu slicing: Shaving tofu thin with a peeler or mandoline maximizes surface area for crispiness. A sharp knife works if those tools aren’t available; aim for uniform thickness so pieces bake evenly.

Cornstarch and soy sauce: Both are optional but recommended. Cornstarch promotes crisping; soy sauce adds depth and umami.

Yogurt: Used twice — once in the marinade to help the spices adhere, and again for the sauce. Any plain unsweetened vegan yogurt works for both.

Herb swap: Fresh dill and mint are both traditional in shawarma accompaniments. Either works well, or use a mix.