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Shawarma spiced tofu & Padrón pepper skewers

Shawarma spiced tofu & Padrón pepper skewers

Padrón peppers are not generally spicy, but you might get the odd hot one! Elly Curshen suggests swapping for standard bell pepper if you prefer

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VegetarianLow in saturated fat
  • Makes6
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins
  • Plusmarinating

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  • 3 plum tomatoes
  • 15 cm piece cucumber
  • ¼ 25g pack flat leaf parsley, leaves only
  • 2 tbsp Vedasz Red Onion Pickles
  • Olive oil, to drizzle
  • 4 tbsp Greek yogurt
  • 2 tbsp Cooks’ Ingredients Mango Amba Sauce

For the skewers

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp honey (or maple syrup as a vegan alternative)
  • tsp Cooks’ Ingredients Shawarma Spice Blend
  • 2 tbsp Cooks’ Ingredients Shawarma Spice Paste
  • 2 x 225g packs The Toofoo Co Smoked Tofu, drained
  • 130g pack Padrón peppers


  1. To make the skewers, choose a container that has a lid (an old takeaway tub is ideal – you may need 2 if small). In the container, whisk together the olive oil, lemon juice, honey (or maple syrup), shawarma blend, spice paste and ½ tsp sea salt flakes.

  2. Cut the tofu blocks in ½ horizontally, then cut each ½ into 6 cubes. Place the tofu pieces into the marinade. Make sure all the cubes are evenly coated by gently turning the sealed container a few times. Leave to marinate in the fridge for at least 2 hours, or preferably overnight.

  3. Preheat the barbecue and, if using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning. Meanwhile, cut the tomatoes and cucumber into 1cm cubes and put in a serving bowl with the parsley, onion pickles, a little olive oil and plenty of seasoning. Mix well and set aside. Season the yogurt, then swirl the mango amba sauce over the top.

  4. Thread 4 cubes of tofu onto each skewer, alternating the tofu cubes with a Padrón pepper. Place directly on the barbecue grill. Cook for 5-7 minutes on each side, until lightly charred and crispy. Serve the skewers immediately, topped with a sprinkling of sea salt flakes, and with the chopped salad and amba-swirled yogurt on the side.

Cook’s tip

You can also cook these skewers in a frying pan or on a griddle for 2-3 minutes each side, if not getting the barbecue out.


Typical values per item when made using specific products in recipe


661kJ/ 159kcals



Saturated Fat












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