In the past, I’ve made schwarma recipes from websites like BBC Good Food, which were generally meat-based, usually using chicken. I recently moved out of my childhood home, and have been eating less meat overall as a result – although I don’t place labels on my diet, meat is something (except for fish, which I love) that I don’t really miss if I don’t have it. Sort of like alcohol. As a result, I’ve been trying out vegetarian versions of some of my favourite dishes – hence, a chickpea tofu schwarma! Schwarma is a Middle Eastern dish which is traditionally meat-based – the meat is usually marinated, slowly roasted and then slices of it are cut and stuffed into pita breads. It is DELICIOUS, and I hope you find this vegetarian twist on it to be similarly tasty!
Recipe (Serves 4)
- 1 tbsp extra virgin olive oil
- 1 garlic clove, peeled and minced
- 1/4 tsp mild chili powder
- 1 tsp of ground cinnamon
- 1 tsp of ground turmeric
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of paprika
- 1 tbsp of soy sauce or tamari (this is basically gluten-free soy sauce)
- 1 tbsp of honey
- 2 tbsp of tomato puree
- 3 tbsp of water
- 1 red onion
- 1 medium courgette
- 250g button mushrooms
- 1 green/red/yellow pepper
- 1 x 400g tin of chickpeas, drained and rinsed
- 200g of tofu (I used a smoked tofu for this, but fresh tofu would work too, it will probably crumble a little bit more however) – dice the block of tofu into 1 inch chunks
- 4 wholemeal/wholegrain pita breads
- To Serve: You’ll need lettuce or green leaves, baby tomatoes, HUMMUS, avocado and tahini if you like those (favourites of mine!).
- Prepare your garlic and veggies first – peel and finely dice the garlic clove, peel and dice the onion, wash and dice up the courgette/mushrooms/peppers (remove the stems/seeds first of course!).
- Heat the olive oil in a medium size pot, and then add the diced onion and garlic, followed by the veggies. Cook for a couple of minutes to soften the veg a little, then add the soy sauce/tamari and cook for another minute or so.
- Add the spices, stir them in, and cook for another few minutes to coat the veggies in them.
- Add the chickpeas and the tofu next, and stir them in.
- Add the tomato puree, honey and water and stir for another 5-10 minutes on a low heat. If it starts to dry out, add a little extra water, 1 tablespoon at a time.
- You’re good to go! Serve by stuffing scoops of this schwarma into a pitta pocket and tucking in! I definitely recommend popping lettuce, chopped tomatoes and a scoop of hummus and tahini, with a little slice of avocado into your pitta with the schwarma for the full foodie experience of this dish!
Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x