Shawarma-Spiced Tofu Pita Wraps

These are our take on Al Basha Falafel wraps using shawarma-spiced tofu instead of the falafel. Even though it does seem like a lot of ingredients and stuff to make this is easy and fast and you definitely don't need all of the sauces for a good wrap.

 Shwarma-Spiced Tofu Pita Wraps

 Tofu recipe from Epicurious

• Pickled Turnips Or:  1/2 small red onion, thinly sliced, and 3 Tbsp. seasoned rice vinegar 

For Tofu:

• 2 (14-oz.) blocks medium tofu, drained (this makes enough for 6 hungry people)
  
• 6 Tbsp. extra-virgin olive oil
• 4 tsp. ground coriander
• 2 tsp. smoked Spanish paprika
• 1/2 t. ground cinnamon
• 2 tsp. kosher salt, plus more

For Pitas

• 6 pitas, warmed
• 3 Persian or mini cucumbers, thinly sliced lengthwise
• 1 1/2 tomato, sliced
• sliced lettuce
• sliced red onion
• hummus
• Red Hot sauce if desired
  

Yogurt sauce (optional): (this one is not on the Al Basha rolls but I thought the kids might like it so I am keeping it here to try next time)

• 1/2 cup whole-milk Greek yogurt
• 1 small garlic clove, finely grated
  

For Best Tahini sauce (simplified recipe from cookie and kate):

• 1 clove garlic, pressed or minced
• ¼ cup lemon juice
• ½ cup tahini
• ½ teaspoon fine sea salt
• Pinch of ground cumin
• 6 tablespoons ice water, more as needed

INSTRUCTIONS

1. Preheat oven to 425°F. 

2. If you don't have pickled turnips, Toss onion and vinegar in a small bowl to coat; set aside. 

3.  Squeeze tofu over a medium bowl, gently at first, then more firmly to expel some of the water (like squeezing out a big sponge). Don’t worry if it starts to crack a little but be careful not to crush it into crumbs. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, cinnamon, and salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20–25 minutes (the tofu will get crispier as it cools, so don’t be tempted to take it too far and dry it out in the oven).

4. Make Yogurt sauce, if desired, by stirring yogurt and garlic in a small bowl; season with salt. 

5. Make Tahini sauce:

1. In a medium bowl, combine garlic, lemon juice, tahini, salt and cumin. Whisk until the mixture is thoroughly blended.
2. Add ice water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
3. If desired, thin with additional water for a more drizzly sauce. 

 6. Assemble Pita as follows:

    1. Rip pita bread around the edge into 2 pieces. Place on plate, overlapping any holes. Place ingredients on the half sitting on top.

    2. Spread the top half with hummus. 

    3. Add lettuce, tomato, cucumbers, onion, and pickled turnips. 

    4. Add tofu. 

    5. Drizzle with Tahini sauce, red hot sauce if desired, and yogurt sauce if desired. 

    6. Roll up and enjoy!