A delicious vegan shawarma wrap made with shredded tofu, portobello mushrooms marinated in spices, and served in a flatbread with a creamy dill sauce. This dish blends bold flavors and satisfying textures, perfect for a healthy meal.
1: Preheat the oven to 435ºF.
2: Shred tofu and mushrooms in a bowl.
3: In a separate bowl, mix all marinade ingredients together to form a paste and coat the shredded mushroom and tofu.
4: In another bowl, add all flatbread ingredients to form a dough.
5: Let the dough rest for 10 minutes, then portion it into 4 even sections.
6: Roll out the sections and pan fry until crisp on both sides.
7: For the shawarma mix, once marinated, roast for 25 minutes, tossing halfway through until slightly charred.
8: For the sauce, blend all ingredients until smooth and transfer to a sauce bottle.
9: Assemble the gyro with the flatbread, mushrooms, garlic sauce, lettuce, tomato, cucumber, and pickled onion.
