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Tofu Shawarma Bowls

ByKristen Wood Last updated

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My tofu shawarma bowls are one of my favorite ways to turn simple ingredients into a flavorful, satisfying meal. Shawarma-spiced tofu and crispy roasted chickpeas are served over rice with fresh vegetables, pickled onions, roasted lemon, and a generous drizzle of creamy herby tahini sauce. They’re hearty, protein-packed, and surprisingly easy to make!

Close-up of a plate with white rice, roasted chickpeas, tofu shawarma, sliced red onions, a grilled lemon slice, fresh herbs, and creamy sauce, with a spoon scooping some of the food.

A Note From Kristen

This recipe went through several rounds of testing before I landed on the version you’re seeing here. I knew I wanted the tofu deeply seasoned, the chickpeas crispy, and the tahini sauce creamy enough to bring everything together without overpowering the other ingredients. The result is a colorful, satisfying bowl packed with shawarma-inspired flavor that I’ve happily made for dinner more times than I can count. Happy eating!
~Kristen

A bowl with rice, roasted chickpeas, chopped cucumber, tomatoes, sliced red onions, lemon, tofu shawarma crumbles, and creamy sauce.

Key Ingredient Notes

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

  • Extra-firm Tofu: The primary protein source of this dish. Make sure to use extra-firm tofu since it holds its shape well even after cooking.
  • Tahini: The main flavoring agent of the sauce, thanks to its earthy, nutty flavor. If you don’t have it, try making the bowl with Greek yogurt, sunflower seed butter, or cashew butter, though the flavor profile will change a bit.  
  • Chickpeas: Add extra protein, texture, and heartiness to the bowls, helping create a more satisfying vegetarian alternative to traditional shawarma. Roasted white beans or crispy lentils can be used instead if preferred.
A bowl with rice, tofu shawarma, roasted chickpeas, sliced cucumbers, tomatoes, red onions, a roasted lemon slice, sauce, and a jar of dressing in the background.

How to Make Vegetarian Shawarma 

01

CRUMBLE TOFU

Cook the rice according to package directions. Meanwhile, preheat the oven to 425°F. Tear the tofu into rough, craggy pieces, then toss with the olive oil, tomato paste, and shawarma spices until evenly coated.

Crumbled tofu shawarma on a baking tray topped with various spices and a dollop of tomato paste.

02

ROAST TOFU

Roast for 35–40 minutes, stirring halfway through, until golden and crisp around the edges.

Crumbled tofu shawarma coated in spices cooking in a pan with a wooden spatula.

03

ROAST CHICKPEAS

Toss the chickpeas with olive oil, cumin, paprika, and salt. Spread onto a baking sheet and roast until lightly crisp, about 20 minutes.

A baking sheet with scattered chickpeas, spices, and tofu shawarma seasoning, ready to be mixed and roasted.

04

MAKE THE SAUCE

Whisk together the tahini, lemon juice, garlic, parsley, water, and salt until smooth and pourable.

A glass bowl containing chopped parsley, yeast, and liquid ingredients for tofu shawarma sits on a green tiled surface.

05

CARAMELIZE THE LEMON SLICES

Add the lemon slices during the last 15 minutes of roasting and cook until lightly caramelized.

Sliced lemons, roasted chickpeas, and tofu shawarma on a dark, well-used baking tray resting on a green tiled surface.

06

SERVE

Assemble the bowls with rice, shawarma tofu, crispy chickpeas, fresh vegetables, roasted lemon, and a generous drizzle of herby tahini sauce. Enjoy!

A bowl with rice, spiced chickpeas, tofu shawarma, diced cucumber, tomato, pickled onions, a slice of lemon, and creamy sauce, with a spoon placed in the center.

Ways to Customize Your Shawarma Bowl

A bowl of rice topped with chickpeas, chopped tomatoes, cucumbers, pickled onions, crumbled tofu shawarma, a grilled lemon slice, and drizzled with a white sauce.

Kristen’s Tips

  • For the best texture, press or pat the tofu and chickpeas dry before seasoning. Removing excess moisture helps them crisp up in the oven and absorb more flavor.
  • To make the tofu more flavorful, let it rest for a few minutes in the shawarma spice mix before roasting.
  • If your tahini tastes particularly bitter, add a little extra lemon juice to brighten and balance the sauce.
A plate with spiced chickpeas, diced cucumber, sliced red onions, tomatoes, rice, and tofu shawarma, finished with a creamy white sauce and a lemon wedge, with a spoon resting on top.

More Delicious Tofu Recipes To Try

A close-up of a bowl with rice, chickpeas, cucumber, tomato, sliced red onion, roasted lemon, and tofu shawarma, as a spoon drizzles sauce on top.

Close-up of a plate with white rice, roasted chickpeas, tofu shawarma, sliced red onions, a grilled lemon slice, fresh herbs, and creamy sauce, with a spoon scooping some of the food.

Chickpea and Tofu Shawarma Bowls with Herby Tahini Sauce

Author: Kristen Wood
335kcal
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Prep 15 minutes
Cook 40 minutes
0 minutes
Total 55 minutes
Roasted shawarma-spiced tofu, crispy chickpeas, fresh vegetables, and creamy herby tahini sauce come together in these flavorful protein-packed vegetarian bowls.
Servings 4 servings
Course Main Course
Cuisine Mediterranean, Middle Eastern
Diet Gluten Free, Vegan, Vegetarian
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Ingredients

Shawarma Tofu
  • 2 14-ounce blocks extra-firm tofu
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tomato paste
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground black pepper
  • ¾ teaspoon salt
  • Pinch cayenne
Crispy Chickpeas
  • 1 15-ounce can chickpeas drained and patted dry
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1/2 teaspoon salt
Herby Tahini Sauce
  • ⅓ cup tahini
  • 2 tablespoons lemon juice fresh or bottled
  • 1 garlic clove
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons warm water
  • 1/4 teaspoon salt
For Serving
  • 2 cups cooked jasmine rice
  • Cucumber chopped
  • Roma tomatoes chopped
  • Pickled red onions
  • Roasted lemon slices

Method

  1. Cook the rice according to package directions. Preheat the oven to 425°F.
  2. Tear and crumble the tofu into rough craggy pieces. Spread the tofu onto a baking sheet. Toss with the olive oil, tomato paste, smoked paprika, cumin, coriander, turmeric, garlic powder, cinnamon, black pepper, salt, and cayenne until evenly coated.
    Crumbled tofu shawarma on a baking tray topped with various spices and a dollop of tomato paste.
  3. Roast for 35–40 minutes, stirring halfway through, until deeply golden and crisp around the edges.
    Crumbled tofu shawarma coated in spices cooking in a pan with a wooden spatula.
  4. Toss the chickpeas with the olive oil, cumin, paprika, and salt. Spread onto a second baking sheet and roast for about 20 minutes, until lightly crisp.
    A baking sheet with scattered chickpeas, spices, and tofu shawarma seasoning, ready to be mixed and roasted.
  5. In a small bowl or jar, add the tahini, lemon juice, garlic, parsley, water, and salt. Whisk until smooth and pourable.
    A glass bowl of creamy dressing with herbs, perfect for drizzling over tofu shawarma, is mixed with a wooden spoon and sits on a green tiled surface.
  6. Add the lemon slices to the oven during the last 15 minutes of roasting and cook until lightly caramelized.
    Sliced lemons, roasted chickpeas, and tofu shawarma on a dark, well-used baking tray resting on a green tiled surface.
  7. Assemble the bowls with jasmine rice, shawarma tofu, crispy chickpeas, cucumber, tomatoes, pickled onions, roasted lemon slices, and a generous drizzle of herby tahini sauce. Enjoy!
    A close-up of a bowl with rice, chickpeas, cucumber, tomato, sliced red onion, roasted lemon, and tofu shawarma, as a spoon drizzles sauce on top.

Notes

Storage and Reheating
In case of leftovers, store them in airtight containers and keep them in the fridge for up to 4 days. If possible, store the shawarma tofu, chickpeas, and tahini sauce separately, then reheat and assemble them in a bowl before serving. This ensures the dish stays fresh and not at all watered down. 
You can use an air fryer or oven to reheat the tofu and chickpeas to bring back their crispiness. If the tahini sauce has thickened, loosen it with water or lemon juice before adding it to the bowl. 
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Nutrition

Serving1servingCalories335kcalCarbohydrates31gProtein7gFat22gSaturated Fat3gPolyunsaturated Fat6gMonounsaturated Fat12gSodium918mgPotassium266mgFiber2gSugar1gVitamin A922IUVitamin C11mgCalcium65mgIron3mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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