Soy curl shawarma pitas

Re-creating a takeout favorite like shawarma is a perfect opportunity to reach for our stash of soy curls, which are our preferred sustainable swap for poultry dishes like chicken and rice soup and arroz con pollo. Soy curls have just one ingredient: boiled and dehydrated soybeans. Their texture is a lot like shredded meat, and they have a neutral flavor that’s the perfect blank canvas for marinades and spice blends. But can they shawarma? Oh yes, they can. 

Out of the bag, soy curls look like rabbit food, but all it takes is a quick soak in hot liquid and they plump up into meaty strips. To get as much shawarma flavor into the rehydrated curls as possible, we marinate them overnight in olive oil, garlic, and spices like cumin, cinnamon, and paprika. The longer you let this all sit, the better—just give it an hour at the very least. (Yes, this one requires a pinch of patience, but it’s way easier than building a vertical spit in your kitchen.) After the flavoring is done, all you really have to do is brown the curls in a skillet with some onions, which takes less than 20 minutes. we prefer to eat the shawarma stuffed in a warm, pillowy pita with some fresh fixins to contrast all the salty, spiced curls, but it’s also great over a bowl of rice with our super speedy tahini sauce. 

Soy Curl Shawarma Pitas

Yield: 4 servings

Ingredients:

• Shawarma pitas:
  • 4 ounces soy curls
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons lemon juice, from 1 large lemon
  • 4 garlic cloves, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cinnamon
  • ¼ teaspoon paprika
  • 1 medium yellow onion, thinly sliced 
  • 4 large pitas, or other flatbread
  • 1 seedless cucumber, thinly sliced into half moons
  • ½ cup cherry tomatoes, halved
  • 2 cups shredded romaine or iceberg lettuce
• Tahini sauce:
  • ½ cup tahini
  • 3 tablespoons lemon juice, from 1 large lemon 
  • 1 teaspoon garlic powder 
  • ½ teaspoon kosher salt
  • ¼ teaspoon cumin 

Procedure:

1. Soak the soy curls. In a large bowl, soak the soy curls in 3 cups of warm water for 10 minutes. Drain and press the curls to remove excess moisture.
2. Marinate. In another large bowl, whisk ¼ cup olive oil, lemon juice, garlic,  cumin, salt, pepper, cayenne, cinnamon, and paprika. Add the soy curls to the bowl and stir to coat. Cover and refrigerate for at least one hour and up to one day.
3. Make the tahini sauce. Whisk all ingredients with ¼ cup warm water until smooth. If the sauce is still too thick (it should drizzle), add more water 1 tablespoon at a time. 
4. Cook the shawarma. When ready to cook the curls, heat 2 tablespoons of olive oil in a large skillet over medium-high. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add the soy curls and marinade and cook, stirring occasionally, for 6 to 8 minutes more, until darkened in spots.
5. Build the sandwiches. Divide the soy curl mixture among 4 pitas and top with cucumber, tomato, and lettuce and drizzle with the tahini sauce. 

Notes and Substitutions:

• Store any leftover tahini sauce in a sealed container in the fridge for 1 to 2 weeks.