Why This Recipe Works

Crispy charred tofu fingers burst with bold spices and garlic in this satisfying and texturally varied vegetarian sandwich. The flavors of street cart Middle Eastern shawarma are the inspiration, and the dish includes a marinade to deeply season the tofu that relies on classic shawarma spices of sumac, fenugreek, paprika, cumin, and garlic. Lemon juice and honey provide well-rounded, complex flavor, the latter also delivering that impeccable caramelization. The intense heat of the broiler ably blooms the flavors, burnishing them on the crispy tofu. Tossing the finished tofu in some reserved marinade amplifies the smoky flavor. We wrap the tofu in warm, fluffy pita and then pile on some shawarma topping treats: tomatoes, sumac onions, pickles, and fresh herbs, plus a finishing drizzle of cooling, creamy tahini-yogurt sauce.

Before You Begin

The tofu fingers are delicate and may break while turning; this will not affect the final wraps. Try using items in these wraps in other contexts; they’re great on top of a salad or as a plated meal.

Instructions

Spread 28 ounces firm or extra-firm tofu, cut crosswise into ½-inch-thick-slabs then lengthwise into ½-inch-thick fingers over paper towel–lined baking sheet and let drain for 20 minutes. Gently pat dry with paper towels.

Microwave ½ cup extra-virgin olive oil, 6 minced garlic cloves, 1½ tablespoons ground sumac, 1 tablespoon ground fenugreek, 2 teaspoons smoked paprika, 1½ teaspoons ground cumin, and 1 teaspoon table salt in medium bowl, stirring occasionally, until fragrant, 30 to 60 seconds. Whisk in ¼ cup lemon juice and 3 tablespoons honey until honey has dissolved. Measure out and reserve ¼ cup marinade. (Reserved marinade can be refrigerated for up to 24 hours; bring to room temperature and whisk to recombine before using.)

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. Cover and refrigerate for at least 1 hour or up to 24 hours.

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 to 15 minutes, rotating sheet halfway through broiling. Gently flip tofu and continue to broil until well browned on second side, 10 to 15 minutes, rotating sheet halfway through broiling. Transfer tofu and reserved marinade to large bowl and gently toss to coat. Divide tofu evenly among pitas and top with 1 cored and chopped tomato, ½ cup chopped fresh parsley and/or mint, ½ cup dill pickle slices, ½ cup pickled red onion, and ½ cup Tahini Yogurt Sauce. Serve.