July 25, 2016


Shawarma is a well known middle-eastern dish that is very popular in Canada (and I guess in the US as well). It is chicken or turkey slices placed on a round grill for hours. On my pre-vegan days, this dish used to make a fast lunch for me. Of course, I always felt very tired after I ate it, and I don’t even want to think about the huge amount of fat, hormones and antibiotics I got into my body with it.

As a vegan, I realized that food is a lot about habits; you like the food that you get used to. For example, if you drink 2 sugar in your coffee and then you reduce it to 1 sugar only, and after a while you eliminate the sugar completely from your coffee, than you get used to the new way of drinking coffee. Now try to drink 2 sugar again – how will it taste? same thing with other kinds of food. And Shawarma, I decided, is no different!

Not sure how many of you got to taste chicken that was simply cooked in boiled water, with no spices. Just water. It almost has no taste. What makes the chicken tasty are mostly the spices and sauces you put on it. So I decided that what works for chicken will also work for tofu! Tofu gets the spices and sauces it is cooked in. Plus, I like the tofu texture much more than the dead-animal chicken texture. So I decided to turn the tofu to a great vegan Shawarma!

What you need:

* 1 spoon avocado or coconut oil
* 1 Pack of firm tofu (organic is better and safer. Make sure it has ‘no GMO’ label)

For the sauce:

Mix an equal amount of:

* Paprica, Cumin, salt, garlic, allspice, turmeric and cardamon: all grounded spices.

What to do:

* Cut the tofu to a long, thin slices
* warm a wide pan and then add the oil. Add the tofu and the spices on top. Add salt if you like.
* Mix gently, keep the tofu in shape! Make sure the spices and oil cover all the tofu.

Serve with pita bread, tahini, pickles and big vegetables salad.

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