Sheet Pan Tofu Shawarma Wraps with Garlic Tahini and Quick Pickled Onions
Tofu shawarma wraps with torn tofu roasted in cumin, coriander and smoked paprika, then wrapped with lemony garlic tahini, crisp cucumber and quick-pickled onions.
- Prep
- 20 min
- Cook
- 28 min
- Serves
- 4
Sheet Pan Tofu Shawarma Wraps with Garlic Tahini and Quick Pickled Onions is a vegan lunch recipe made with extra-firm tofu, olive oil, lemon juice. It takes 48 minutes of hands-on time, serves 4, and each serving has 714 calories, 44 g of protein and 11 g of fiber.
Tearing the tofu instead of cubing it leaves ragged edges that crisp in a hot oven, a lot like shaved shawarma. A light coat of cornstarch helps the spices stick and brown. While the tofu roasts, the onions pickle and you whisk the tahini sauce, so everything is ready together. Two blocks of tofu make four generous wraps with plenty of protein from the tofu and tahini.
Ingredients
Shawarma Tofu
- 28 oz794 gextra-firm tofu, drained and patted very dry, two 14-oz blocks
- 3 tbsp41 golive oil
- 1 tbsp15 glemon juice
- 1 tbsp8 gcornstarch
- 2 tsp4.2 gground cumin
- 2 tsp3.6 gground coriander
- 2 tsp4.6 gsmoked paprika
- 1 tsp3.1 ggarlic powder
- ½ tsp1.5 gground turmeric
- ¼ tsp0.7 gground cinnamon
- 1 tsp6 gsalt
- ½ tsp1.2 gblack pepper
Quick Pickled Onions
- 1 medium110 gred onion, thinly sliced into half-moons
- ½ cup120 gapple cider vinegar
- ½ cup119 ghot water
- 1 tsp6.7 gmaple syrup
- ½ tsp3 gsalt
Garlic Tahini
- ⅓ cup79 gtahini, well stirred
- 3 tbsp46 glemon juice
- 1 clove3 ggarlic, finely grated
- ¼ tsp1.5 gsalt
- 4 tbsp60 gcold water, plus more as needed
To Assemble
- 4 196 glarge flour tortillas (10-inch)
- 2 cups94 gromaine lettuce, shredded
- 1 medium301 gcucumber, diced
- 1 large160 gtomato, diced
- ¼ cup15 gfresh parsley, chopped (optional)
- 1 tbsp15 ghot sauce, for serving (optional)
Kit: rimmed sheet pan, parchment paper, large mixing bowl, small saucepan or kettle, jar or small bowl, whisk
Tips
- Tear the tofu instead of cutting it. The uneven surfaces catch more spice and get crispier edges.
- Don't crowd the pan. If the pieces are touching, use two sheet pans so the tofu roasts instead of steaming.
- Tahini brands vary in thickness. Add water slowly and stop when the sauce falls off the whisk in a ribbon.
- The pickled onions are good after 20 minutes and taste even better the next day.
Swap ideas
- Use 2 drained cans of chickpeas instead of tofu and roast for 25–30 minutes
- Earthier, crunchier filling with a little less protein
- Use whole-wheat tortillas or warm pita instead of flour tortillas
- Nuttier flavor and more fiber. Pita gives a more traditional pocket-style sandwich
- Use lime juice instead of lemon juice in the tahini
- Slightly sharper, more floral sauce
- Add 1/4 tsp cayenne or red pepper flakes to the spice mix
- Adds steady heat without changing the warm shawarma spice flavor
The numbers
Nutrition per serving
714kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 7 g 35%
- Sugars
- 7.4 g
- Sodium
- 1443 mg 63%
- Potassium
- 1040 mg 22%
- Calcium
- 1573 mg 121%
- Iron
- 11 mg 61%
- Vitamin C
- 17 mg 19%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Tofu, raw, firm, prepared with calcium sulfate, Oil, olive, salad or cooking, Lemon juice, raw, Cornstarch, Spices, cumin seed, Spices, coriander seed, Spices, paprika, Spices, garlic powder (SR Legacy), Spices, turmeric, ground, Spices, cinnamon, ground, Salt, table, Spices, pepper, black, Onions, raw, Vinegar, cider, Beverages, water, tap, drinking, Syrups, maple, Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type), Garlic, raw, Tortillas, ready-to-bake or -fry, flour, refrigerated, Lettuce, cos or romaine, raw, Cucumber, with peel, raw, Tomatoes, red, ripe, raw, year round average
Method
Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment. Wrap the tofu blocks in a clean towel and press firmly with your hands (or under a heavy pan) while you prep the onions, about 10 minutes.
Put the sliced red onion in a jar or small bowl. Stir the hot water, apple cider vinegar, maple syrup and 1/2 tsp salt until the salt dissolves, pour it over the onion and push the slices under the liquid. Set aside to pickle while the tofu cooks.
Tear the pressed tofu into rough bite-size pieces, about 1 inch, straight into a large bowl. Add the olive oil and 1 tbsp lemon juice and toss gently. Sprinkle the cornstarch, cumin, coriander, smoked paprika, garlic powder, turmeric, cinnamon, 1 tsp salt and pepper over the top and toss until evenly coated and no dry powder remains.
Spread the tofu in a single layer on the sheet pan with a little space between pieces. Roast for 15 minutes, flip with a spatula, then roast another 10–13 minutes, until deep golden and crisp at the torn edges.
While the tofu roasts, whisk the tahini, 3 tbsp lemon juice, grated garlic and 1/4 tsp salt. It will seize and thicken at first. Keep whisking in cold water 1 tablespoon at a time until the sauce is smooth and pourable, like thick cream.
Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrap the stack in foil and put it in the oven for the last 5 minutes of roasting, until soft and pliable.
Drain the pickled onions. Spread a spoonful of garlic tahini down the center of each tortilla, then top with romaine, a quarter of the tofu, cucumber, tomato, pickled onions and parsley if using. Drizzle with more tahini and hot sauce if you like.
Fold in the sides, roll up tightly from the bottom and cut in half. Serve right away.
Storage: Store the roasted tofu, garlic tahini, pickled onions and chopped vegetables in separate airtight containers in the fridge. The tofu and tahini keep for up to 4 days, and the pickled onions keep for up to 2 weeks. Reheat the tofu in a 400°F oven or an air fryer for 5–6 minutes to bring back the crisp edges. Thin the tahini with a splash of water if it thickens, and assemble the wraps just before eating so they don't get soggy.
Questions
- How much protein is in sheet pan tofu shawarma wraps with garlic tahini and quick pickled onions?
- Each of the 4 servings has 44 g of protein, 11 g of fiber and 714 calories, calculated from USDA FoodData Central values for every ingredient.
- Is sheet pan tofu shawarma wraps with garlic tahini and quick pickled onions vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does sheet pan tofu shawarma wraps with garlic tahini and quick pickled onions take to make?
- 20 minutes of prep and 28 minutes of cooking, so 48 minutes of hands-on time.
- Can you make sheet pan tofu shawarma wraps with garlic tahini and quick pickled onions ahead?
- Store the roasted tofu, garlic tahini, pickled onions and chopped vegetables in separate airtight containers in the fridge. The tofu and tahini keep for up to 4 days, and the pickled onions keep for up to 2 weeks. Reheat the tofu in a 400°F oven or an air fryer for 5–6 minutes to bring back the crisp edges. Thin the tahini with a splash of water if it thickens, and assemble the wraps just before eating so they don't get soggy.
- What can I substitute in sheet pan tofu shawarma wraps with garlic tahini and quick pickled onions?
- Use 2 drained cans of chickpeas instead of tofu and roast for 25–30 minutes — earthier, crunchier filling with a little less protein. Use whole-wheat tortillas or warm pita instead of flour tortillas — nuttier flavor and more fiber. pita gives a more traditional pocket-style sandwich. Use lime juice instead of lemon juice in the tahini — slightly sharper, more floral sauce. Add 1/4 tsp cayenne or red pepper flakes to the spice mix — adds steady heat without changing the warm shawarma spice flavor.
- Does sheet pan tofu shawarma wraps with garlic tahini and quick pickled onions contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 4, 2026 ·Middle Eastern