As we’ve discussed many times, I LOVE tahini, so this recipe just fits so beautifully with all of these flavors.Shawarma spice is warm, earthy, savory, and just a little smoky. The blend typically includes cumin and coriander for that earthy, citrusy base, paprika for color and mild smokiness, turmeric for its gorgeous golden hue, garlic powder for savory depth, and warm spices like cinnamon, cardamom, cloves, and allspice.
It is DELICIOUS and the good news is you can usually find a ready-made shawarma spice blend right at the grocery store.
You can also swap the shawarma seasoning for **za’atar**, which is another blend I absolutely love. Za’atar typically contains dried wild thyme, ground sumac, toasted sesame seeds, and salt. The sumac gives it this slightly bright, tangy flavor that is SO good with tahini.
And while you have the za’atar out, try it with cream cheese and cucumbers. Trust me. So simple and so freaking good.
You can find za’atar already blended at most grocery stores, too, which means no measuring out twelve different spices just to make dinner. We love that.
Ingredients:
- 7 ozs Tofu (extra-firm, pressed, cubed)
- 1/16 oz Avocado Oil Spray
- 1/2 tsp Shawarma Spice Blend
- 2 tsps Cornstarch
- 2 tsps Water
- 1 tsp Tahini
- 1/2 tsp Lemon Juice
- 3/4 cup Purple Cabbage (thinly sliced)
- Sea Salt & Black Pepper (to taste)
- 1/2 Cucumber (small, sliced)
- 1 Brown Rice Tortilla (large)
Directions
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Add the tofu cubes to a bowl and gently toss with the oil and shawarma spice. Add the cornstarch and gently toss until the tofu is well coated. Arrange the tofu on the prepared baking sheet. Cook in the oven for 20 minutes until crispy.
- In a medium bowl, whisk together the water, tahini, and lemon juice until smooth. Add the cabbage and toss to combine. Season with the salt and pepper.
- To assemble, top each tortilla with the cabbage, tofu, and cucumber. Roll tightly into a wrap. Enjoy!
1 serving
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