Meat-Free Shawarma Surprise: Smoked Tofu Recipe Offers Savory Alternative
Translated & summarized from Arutz Sheva by baba
A new recipe uses smoked tofu from Weiler Farm to create a meat-free shawarma with a savory, smoky flavor and crispy edges. The "Super Tofu" line, launched in January 2026, is seasoned and baked, then served in pita or laffa bread. The dish aims to replicate the texture, taste, and protein of traditional shawarma.
The story in 5 lines · by baba
- A new recipe creates a meat-free shawarma using smoked tofu.
- The dish uses "Super Tofu" from Weiler Farm, launched in January 2026.
- Smoked tofu is shaved, seasoned with spices, and baked until crispy.
- The meat-free shawarma is served in pita or laffa with traditional toppings.
- Weiler Farm has been producing tofu in Israel since 1994.
A new recipe offers a surprisingly meat-like shawarma experience using smoked tofu instead of traditional meat. The dish features thinly sliced smoked tofu, seasoned with olive oil and spices, then baked until it develops crispy, browned edges. It is served in a pita or laffa bread with tahini, salad, and pickles, creating a satisfying homemade meal.
The recipe utilizes "Super Tofu" from the Weiler Farm, one of Israel's oldest tofu producers, which has been making tofu since 1994. Launched in January 2026, the "Super Tofu" line consists of ready-to-eat, pre-baked, and seasoned tofu cubes available in smoked, tamago, and olive flavors. These are sold in major supermarket chains and health food stores.
To prepare the shawarma, the smoked tofu is shaved into thin, uneven strips using a vegetable peeler. This variation in thickness is key to achieving both crispy edges and juicy interiors. The strips are then tossed with olive oil, shawarma spice mix, sweet paprika, salt, and pepper, ensuring each piece is evenly coated.
The seasoned tofu is spread in a single layer on a baking sheet lined with parchment paper and baked in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 20-25 minutes. Stirring halfway through helps ensure even browning and crisping. The resulting tofu is served hot, mimicking the texture, taste, and protein content of traditional shawarma.
Mentioned