Shawarma reminds me of my late night food hunt around Kings Road and I just want to get home to warm bread dripping with garlic sauce. This has been one of my non Asian comfort foods! I have swapped the chicken with tofu and this can be made in advance and kept in the fridge for those late night cravings. All you have to do is warm up the bread and tofu and slather with garlic sauce!
INGREDIENTS
1 pack of firm tofu
3 tbs Jimmy’s Sate Sauce (about 65g)
3 heaped tablespoon of Greek yoghurt (about 85g)
1 clove of garlic, minced
½ tsp ground cumin
½ tsp smoked paprika
½ lemon juice
½ tsp salt
1 tsp sugar
1 pack of firm tofu
4 white or brown pitta
¼ iceberg lettuce
½ cucumber
Garlic Sauce
5 tbs Greek yoghurt
2 tbs mayo
Pinch of sugar
2 cloves of garlic, minced
METHOD
STEP 1
Halve the tofu and cut the them into 2 inch cubes.
STEP 2
In a bowl mix the all the ingredients for the marinade. Gently cover the tofu pieces with the marinade to prevent breakage. Keep in the fridge for 1 hour or until needed.
STEP 3
Mix the ingredients for the garlic sauce and set aside.
STEP 4
Finely shred the iceberg lettuce and peel the cucumber into ribbons.
STEP 5
Preheat the oven to 180c, bake the tofu on a parchment paper for 20 minutes.
STEP 6
Toast the pitta in the hot oven for 1 minute. Open up the pitta and spread generous amount of garlic sauce, layer with iceberg, cucumber then top with baked tofu and more garlic sauce
