Go Back
–+ servings
A pita filled with vegan shawarma made from tofu, yuba, and mushrooms, with fresh parsley and tahini, served with a small bowl of amba sauce and a jar of tahini on a wooden board over a blue-and-white checkered tablecloth.

Vegan Israeli Shawarma

The traditional meat is replaced with dried Yuba Wings, thin slices of tofu, oyster and king oyster mushroom, roasted in the oven with onion, garlic, olive oil, and spices.
Serve in a pita or tortilla with hummus, tahini, and your favorite toppings and enjoy, knowing that you contribute to eradicating the animal-food industry.
Print Recipe Pin Recipe
Servings: 3
Ingredients Equipment Method Notes

Ingredients
 
 

3 portions
  • 3 Pita or three 25cm diameter Tortilla
  • 50 grams dried yuba wings
  • 100 grams firm tofu
  • 100 grams king oyster mushrooms
  • 100 grams oyster mushrooms
  • 1 onion cut in halves and finely sliced
  • 3-5 cloves garlic If you are a garlic fan, like me, throw in some more
  • ⅓-½ cup olive oil
  • 3 tablespoon Shawarma Seasoning Blend or to taste, a recipe is bellow
  • 1 teaspoon paprika
  • ½-3/4 teaspoon salt to taste
For Serving
Shawarma Seasoning Blend

Equipment

Method
 

Shawarma
  1. Preheat oven to 200 degrees Celsius.
  2. Place the Yuba in a medium bowl, pour boiling water to cover. Cover and wait 5 minutes.
  3. Slice the king oyster mushrooms into thin slices.
  4. tear the oyster mushroom into 2-3 pieces
  5. Slice the tofu into very thin slices, preferably with a mandolin with a 1.5 cm wide cutting disc. (It is also possible with a vegetable peeler or with a sharp knife)
  6. Drain the yuba, rinse it well with cold water, strain again and squeeze well. Then, cut the Yuba wings sideways (see image).
  7. Line a large pan with baking paper, place yuba, tofu, mushrooms, onions, and garlic cloves on the pan.
  8. Add seasoning blend, sweet paprika, salt and ⅓ cup of olive oil and mix well; arrange the ingredients evenly over the pan.
  9. Place in the hot oven and bake for 20-30 minutes; After 10-15 minutes, add more olive oil, mix and continue to roast for another 10-15 minutes until brown and crispy.
For serving in a Tortilla
  1. Heat the tortillas according to the manufacturer's instructions.
  2. Spread some Hummus on half of the tortilla; then, place shawarma on top of the Hummus; now place fried eggplant and salad; You may also add some fries; sprinkle with chopped parsley drizzle tahini and a little Amba sauce.
  3. Fold one side of the tortilla; next, start rolling from the side closest to you.
  4. Serve with more tahini, Amba Sauce, and, if desired, fried eggplant and some more fries.
For Serving In a Pita
  1. Cut the top edge of only one side of the pita - to form a kind of pocket.
  2. Spread some hummus on both sides of the pita.
  3. שAdd 2-3 tablespoons of shawarma (fill about ⅓ pita), add salad and eggplant, next, add a few more tablespoons of shawarma; If desired, add some fries and more fried eggplant. Finally, sprinkle chopped parsley, drizzle with tahini, and, if desired, a little more Amba Sauce.
  4. Serve with tahini on the side, and if you like more Amba Sauce.
Seasoning Blend
  1. Transfer all ingredients to a small box or jar. Close and shake well.

Notes

In case you can't find Yuba Wings -  you can replace it with thin-sliced Seitan. 

Tried this recipe?

Let us know how it was!