Shawarma-Spiced Tofu Lettuce Wraps
with Roma Tomato, Garlicky White Sauce, Sliced Almond & Hot Sauce
- Milk
- Soy
- Eggs
- Tree Nuts
Shawarma-spiced tofu is sautéed with onion until lightly browned, then simmered in a savory broth until the sauce thickens. Spoon it into crisp lettuce leaves and top with diced Roma tomato, tangy quick-pickled onion, and a drizzle of garlicky white sauce. A finishing crunch of sliced almonds and a splash of hot sauce round out these fresh, satisfying wraps.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
1 unit
Red Onion
2 unit
Chicken Stock Concentrate
2 unit
Lemon
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 teaspoon
Garlic Powder
1 teaspoon
Hot Sauce
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice half the onion; finely dice remaining half. Quarter lemons. Trim and discard root end from lettuce; separate leaves. Dice tomato.
In a small microwave-safe bowl, combine sliced onion, juice from one lemon, ½ tsp sugar, salt, and pepper. (For 4 servings, use juice from two lemons and 1 tsp sugar.) Microwave for 30 seconds; set aside to pickle, stirring occasionally.
In a separate small bowl, combine sour cream, mayonnaise, ¾ tsp garlic powder (1½ tsp for 4), and a squeeze of lemon juice. (You’ll use the rest of the garlic powder in the next step.) Season white sauce with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes.
Add tofu, Shawarma Spice Blend, and remaining garlic powder; generously season with salt and pepper. Cook, stirring occasionally, until tofu is lightly browned, 5-7 minutes.
Stir in stock concentrates and ¼ cup water (⅓ cup for 4 servings), then reduce heat to medium low and simmer, scraping up any browned bits from bottom of pan, until slightly thickened, 1-2 minutes. Taste and season with salt and pepper if desired.
Divide lettuce between plates. Fill with tofu, tomato, and as much pickled onion as you like (draining first).
Drizzle wraps with white sauce and as much hot sauce as you like; sprinkle with almonds. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Suggestions: Consider serving with pita chips or rice on the side for a more filling meal.
