Tofu (or Chicken) Sheet Pan Shawarma with Cucumber Tomato Salad

Tofu (or Chicken) Sheet Pan Shawarma with Cucumber Tomato Salad

Recipe By: Ananda Kaplan
Serves: 4 bowls or 4 wraps

Sometimes we need a break from soups and stews in the winter and crave something light and refreshing. But here's the beautiful thing: you don't always need warm food to warm you up. The aromatic shawarma spices in this dish—cumin, cinnamon, paprika, and turmeric—generate gentle heat from within, keeping your body cozy while your taste buds enjoy something bright and energizing.

This sheet pan shawarma is where minimal effort meets maximum nutrition—and the result is absolutely delicious. With under 25 minutes of prep, you'll have a vibrant, restaurant-worthy meal packed with anticancer compounds, circulation-supporting nutrients, and the bold spices that make Middle Eastern cuisine so crave-worthy.

Tofu (or chicken) gets marinated in traditional shawarma spices that create deeply savory, golden-crusted pieces of incredible flavor. Tofu brings plant-based protein and cancer-protective isoflavones, while the warming spices enhance nutrient absorption and add anti-inflammatory benefits. Fresh mint brightens each bite and supports healthy circulation. The colorful accompaniments deliver both flavor and function: crisp cucumber adds a hydrating crunch, while juicy tomatoes help boost heart health and immunity.

Serve it as a bowl with our quick tabouli for a nourishing dinner, or wrap everything in warm pita for lunch on the go. It's nourishment that's as easy and satisfying as it is beautiful

Ingredients

For the Tofu (or Chicken):

• 1 14-16oz block of firm (or very firm) tofu*, sliced into ~⅛ inch thick pieces

• Marinade:

  • ¼ cup of olive oil

  • 1 tablespoon tomato paste

  • 2 tablespoon yogurt (dairy or nondairy)

  • Spices: 1 tablespoon cumin, 2 teaspoons paprika,1 teaspoon turmeric, 1 teaspoon garlic powder, ¼ teaspoon cinnamon, ½ teaspoon salt

For the Cucumber Tomato Salad:

• 1 English or 2 Persian cucumbers, quarter lengthwise and slice into ¼-inch pieces

• 1 cup cherry or grape tomatoes, cut in half

• 2 teaspoons red wine vinegar

• 1 tablespoon olive oil

• ½ teaspoon salt and black pepper

• ~7-8 fresh mint leaves, minced

*If you prefer, you can also use 2 lbs of boneless, skinless chicken thighs (cut into 1 inch pieces) with the same marinade and cooking directions.

Directions

1. Preheat the oven to 400°F and lightly oil a sheet pan.

2. Drain the tofu, wrap in a paper towel, and press to get more moisture out of it. Then, thinly slice the tofu into ~ ⅛-inch thick pieces (they do not need to be exact). The thinner pieces will get crispier and the thicker pieces will stay juicier, creating a variety of textures.

3. Whisk the tofu marinade in a small bowl until fully combined. Next, add the tofu to the prepared sheet pan. Pour the marinade over the tofu and gently mix to evenly coat the tofu. Once tofu is evenly coated, spread the tofu into a single layer on the sheet pan (some of the pieces will break into smaller pieces and that is completely fine). Let the tofu sit for 10 minutes while you prepare the salad.

4. Mix all of the salad ingredients together in a bowl and set aside.

5. Once the tofu has marinated, bake in the oven for 15-20 minutes (no need to flip them), until nice and crispy. I usually bake the tofu for 18 minutes but everyone’s oven is different.

To Serve

Wrap it Up: 

Lay 4 warmed whole wheat or GF pitas out (feel free to replace with your favorite wrap). Shmear 2 spoonfuls of your favorite hummus (my favorite brand is Little Sesame*). Next, evenly divide the shawarma tofu and cucumber salad between the 4 pitas. Top with a handful of mixed greens or arugula, a little drizzle of olive oil, a squeeze of lemon—and if you like it spicy, add some of your favorite hot sauce. Wrap it up and enjoy!

*Look for brands that use extra virgin olive oil, organic chickpeas, and tahini, rather than soy or canola oil.

Make a Bowl: 

Set out 4 bowls. Add a handful of mixed greens or arugula in the middle of the bowl, drizzle with a little olive oil and squeeze some lemon juice on top. Then build your bowl around the greens: start by adding 2 spoonfuls of your favorite hummus on one side, then evenly divide the shawarma tofu, cucumber tomato salad, and tabouli (recipe below) between the bowls. Enjoy!

Quinoa Tabouli

• Ingredients

  • 2 cups cooked quinoa (rice, couscous, or bulgur also work well)

  • ½ medium red onion, finely diced

  • Small handful of parsley, chopped

  • ½ lemon, zested and juiced

  • 2 teaspoons olive oil

  • ¼ teaspoon salt

• Directions

  • Cook the quinoa (if you already have cooked grains you can skip this step): add ¾ cup of quinoa to boiling water and boil for 14 minutes. Drain and rinse with cold water. Shake the quinoa in the strainer to get as much water out as possible. Lay quinoa out on paper towels to dry and fully cool (~5 minutes).

  • Mix all ingredients together in a bowl and set aside.

Nutrient Highlights

• Tofu: Considered a complete plant-based protein, containing sufficient amounts of all essential amino acids, with anti-inflammatory compounds and beneficial isoflavones that can protect the heart, improve insulin sensitivity, and reduce the risk of breast, digestive system, and prostate cancers.

• Spices (Cumin, Paprika, Turmeric, Cinnamon, Garlic): These pantry staples do more than add flavor—they are concentrated sources of antioxidants and anti-inflammatory compounds. Turmeric and garlic, in particular, help boost immune function and reduce inflammation throughout the body.

• Cucumber: Made up mostly of water, cucumbers are excellent for hydration. They also contain cucurbitacin, a unique plant compound that helps reduce inflammation and supports digestive health.

• Tomato: Famous for lycopene, the red pigment that acts as a powerful antioxidant. Lycopene is well-researched for its ability to protect cells from damage and support heart and prostate health.

• Mint: This refreshing herb is a natural digestive aid that can help soothe an upset stomach. It also contains rosmarinic acid, an antioxidant that helps calm allergic reactions and reduce inflammation.