Shawarma-Spiced Tofu Wraps with Sumac Onions (More... p. 305)

Name: Shawarma-Spiced Tofu Wraps with Sumac Onions (More... p. 305)
Prep time: 1 h 20 min
Cook time: 1 h
Total time: 2 h 20 min
Cuisine: Middle Eastern
Ingredients: 28 ounces firm or extra-firm tofu; 1/2 cup extra-virgin olive oil; 6 garlic cloves, minced; 1 1/2 tablespoons ground sumac; 1 tablespoon ground fenugreek; 1 teaspoon smoked paprika; 1 1/2 ground cumin; 1 teaspoon sea salt; 1/4 cup lemon juice (2 lemons); 3 tablespoons honey; 4-6 (8-inch) pita, warmed; 1 tomato, cored and chopped; 1/2 cup chopped fresh parsley and/or mint; 1/2 cup dill pickle slices; 1 red onion, halved and sliced through root end into 1/4-inch pieces; 2 tablespoons lemon juice; 2 tablespoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1 tablespoon ground sumac; 1/2 teaspoon sugar; 1/4 teaspoon sea salt; 1/2 cup tahini; 1/3 cup plain Greek yogurt; 1/4 cup water; 3 tablespoons lemon juice; 1 garlic clove, minced; 3/4 teaspoon sea sa;t

7 steps

Prep:1h 20minCook:1h

Updated at: Thu, 17 Aug 2023 03:40:54 GMT

Ingredients

4 servings

28 ouncesfirm tofu

or extra-firm

½ cupextra-virgin olive oil

6garlic cloves

minced

1 ½ tablespoonsground sumac

1 tablespoonground fenugreek

1 teaspoonsmoked paprika

1.5ground cumin

1 teaspoonsea salt

¼ cuplemon juice

2 s

3 tablespoonshoney

½ cupfresh parsley

chopped, or mint

½ cupDill Pickle Slices

Sumac Onions

1red onion

halved and sliced through root end into 1/4-inch pieces

2 tablespoonslemon juice

2 tablespoonsred wine vinegar

1 tablespoonextra-virgin olive oil

1 tablespoonground sumac

½ teaspoonsugar

¼ teaspoonsea salt

Tahini-Yogurt Sauce (Makes about 1 cups)

½ cuptahini

⅓ cupplain greek yogurt

¼ cupwater

3 tablespoonslemon juice

1garlic clove

minced

¾ teaspoonsea sa;t

Instructions

Step 1

Cut tofu crosswise into 1/2-inch-thick slabs, then slice slabs lengthwise into 1/2-inch-thick fingers. Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels.

Step 2

Microwave, oil, garlic, sumac, fenugreek, paprika, cumin, and salt in medium bowl, stirring occasionally, until fragrant, 30-60 seconds. Whisk in lemon juice and honey until honey has dissolved. Measure out and reserve 1/4 cup marinade. (Reserved marinade can be refrigerated for up to 24 hours; bring to room temperature and whisk to recombine before using.)

Step 3

Arrange tofu in single layer on second rimmed baking sheet and spoon marinade evenly over top. Using your hands, gently turn tofu to coat with marinade evenly over top. Using your hands, gently turn tofu to coat with marinade. Cover and refrigerate for at least 1 hour or up to 24 hours.

Step 4

Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Transfer tofu to prepared sheet and arrange in single layer, spaced evenly apart. Broil tofu until well browned on first side, 10-15 minutes, rotating sheet halfway through broiling. Gently flip tofu and continue to broil until well browned on second side, 10-15 minutes, rotating sheet halfway through broiling.

Step 5

Divide tofu evenly among pitas and top with tomato, parsley, pickles, sumac oniions, and tahini sauce. Serve

Sumac Onions (makes about 2 cups)

Step 6

Combine all Sumac Onion ingredients in bowl. Let sit, stirring occasionally for 1 hour. (Onions can be refrigerated for up to 1 week.)

Tahini-Yogurt Sauce

Step 7

Whisk all Tahini Sauce ingredients in bowl until combined. Season with salt and pepper to taste. Let sir until flavors meld, about 30 minutes. (Sauce can be refrigerated for up to 4 days.)