Vegan Shawarma with Tofu and Avocado
2 servings
30 minutes
An elegant vegan paraphrase of shawarma from the inhabitants of the Veganutye corner in "Depot". Everything looks simple, but it was invented with a clear understanding of taste and balance: fresh vegetables and sweet and sour pickled cucumbers are hidden under thin lavash , the red spicy adjika adds spiciness, avocado not only plays the role of an oily layer, but also brings the right dose of vegetable fats. Before getting into the shawarma, the tofu is quickly fried until golden brown and complemented with hummus with its deceptive meatiness - if not the most accurate copy of fried chicken, then something very similar is obtained.
1
Cut the tofu cheese into large pieces.
- Tofu: 50 g
2
Slightly fry the tofu sticks in vegetable oil.
- Tofu: 50 g
- Vegetable oil: 20 ml
3
Cut the lavash sheet in half.
- Armenian lavash: 1 piece
4
Slice fresh and pickled cucumbers into thin slices.
- Cucumbers: 50 g
- Marinated cucumbers: 30 g
5
Slice the tomatoes into rounds.
- Tomatoes: 30 g
6
Cut the pepper into long strips.
- Bell pepper: 40 g
7
Cut the avocado flesh into sticks.
- Avocado flesh: 50 g
8
Place fried tofu, salad, avocado, fresh and pickled cucumbers, tomatoes, and pepper on half of the lavash. Dress with hummus and roll the lavash like a shawarma. Prepare another shawarma as well.
- Tofu: 50 g
- Romano lettuce: 20 g
- Avocado flesh: 50 g
- Cucumbers: 50 g
- Marinated cucumbers: 30 g
- Tomatoes: 30 g
- Bell pepper: 40 g
- Hummus: 40 g
- Armenian lavash: 1 piece
9
Grill the shawarma under the grill or in a grill pan until nice stripes appear.
10
Cut each shawarma in half diagonally and serve with adjika and barbecue sauce.
- Adjika: to taste
- Barbecue sauce: to taste