Scalloped Potatoes with four cheeses


Shawarma is an arabian creation usually made with meat. I substituted tofu for meat. The end result was a flavorful, colorful combination of marinated tofu along with all the other ingredients you'll find below.


  • 2 packs firm tofu, cut into1" cubes
  • 6 cloves garlic, peeled, smashed and minced
  • 1 large red onion, sliced thin
  • 1 firm tomato slice
  • 1 Tbsp. fresh lemon juice
  • Olive oil as required
  • 2 cups yogurt
  • Tortilla, pita or paratha
  • 1/2 tsp. red chillie powder
  • 1/2 tsp. crushed black pepper
  • 1/2 tsp. cumin powder
  • A dash of cinnamon powder
  • 1 sliced and roasted eggplant,
  • 1 sliced and roasted red pepper
  • Tahini to spread on pita or tortilla
  • Cucumber, seeded and chopped
  • 1 cup chopped coriander
  • Any red sauce for topping
  • Yogurt sauce from the marinade (could substitute greek yogurt)
  • Kosher or coarse salt


Combine yogurt, lemon juice, cumin, turmeric, paprika, cinnamon, garlic, salt, chillie and pepper powder. Mix well with 3 Tbsps olive oil. Add tofu. Toss and let the ingredients marinate for 4 to 8 hours. In a different pan, roast the eggplant tossed with olive oil.

Preheat oven to 425 degrees. Lay out the marinated tofu on a greased pan. Mix in some red onions. Let tofu cook through. For a roasted outer layer, broil the tofu on high for 3 minutes.

Heat the bread of your choice. Spread tahini sauce, add cooked tofu and eggplant. Add all other toppings such as fresh onion, cucumber, tomato, coriander, yogurt sauce, and red sauce. Black olives are also a great addition to the toppings.

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