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Tofu Gyros
Gyros is all about big flavours wrapped up in soft flatbread - grilled filling, crispy fries and something creamy to bring it all together. Here, I swap in marinated tofu, which soaks up all the lemon, garlic and spices and works perfectly with the tzatziki and fresh salad.
Ingredients
For the fries:
- potatoes
- olive oil
- salt
- dried oregano
For the tofu:
- plant-based yoghurt, we use Greek style
- lemon, zest + juice
- white miso paste
- garlic cloves, peeled + grated
- smoked paprika
- dried oregano
- ground cumin
- extra-firm tofu, drained
For the tzatziki:
- cucumber
- plant-based yoghurt, we use Greek-style
- garlic clove, peeled + grated
- fresh dill, chopped
- lemon, juice only
To serve:
- tomatoes, chopped
- red onion, sliced
- cucumber, chopped
- fresh parsley, leaves picked
- flatbreads, or GF wraps
Method
- 1
Slice the potatoes into 1cm-thick sticks and add to a bowl. Cover with cold water and leave to soak for 30 minutes.
- 2
Meanwhile, prepare the marinade. In a large bowl, combine the yoghurt, lemon zest and juice, miso, garlic, paprika, oregano, cumin, a pinch of salt, a generous pinch of pepper and a drizzle of olive oil.
- 3
Tear the tofu into 2-3cm pieces and add to the marinade. Stir to coat, then leave to marinate while the fries cook.
- 4
Preheat the oven to 200°C fan / 220°C / 425°F and line a baking tray.
- 5
Drain the potatoes and pat dry thoroughly. Toss with olive oil and a pinch of salt, then spread onto the tray in a single layer.
- 6
Bake for 30-35 minutes, turning 2-3 times, until golden and crisp.
- 7
While the fries cook, prepare the tzatziki. Grate the cucumber, then squeeze out as much liquid as possible using a clean tea towel. Add to a bowl with the yoghurt, garlic, dill, lemon juice and a pinch of salt, then stir to combine.
- 8
Next, combine the tomatoes, red onion, cucumber and most of the parsley in a bowl and set aside.
- 9
Once the fries are ready, remove them from the oven and switch the oven to grill (broil) on high (around 230°C).
- 10
Thread the tofu onto skewers and place on a rack set over a tray, or place directly onto the rack without skewers. Brush most of the remaining marinade over the tofu.
- 11
Grill for 10-16 minutes, turning halfway and brushing over the rest of the marinade, until lightly charred around the edges. Keep an eye on them so they don’t burn.
- 12
Meanwhile, toss the fries with the dried oregano and a pinch of salt.
- 13
Once the tofu is ready, return the fries to the warm oven and add the flatbreads. Heat for a couple of minutes until everything is warmed through.
- 14
To serve, spoon tzatziki onto the flatbreads, then top with the salad, tofu and fries. Finish with the remaining parsley and wrap if you like, then pour any leftover tzatziki on top.
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Community reviews
Rated 5 out of 5 from 3 reviews
- Mara
“It was hot so I bought readymade Tzatzki. Cooked the chips the night before. Done lots of tofu dishes before but this was new to me. It was absolutely delicious! Will serve this to my son the Tzatziki lover when he visits (with homemade Tsatziki ;)”
- Corrie
“super yummy, and definitely something new and outside my usual fare! definitely going to make again, the end product was perfect!”
- Allie
“so fresh and delicious! will be making again and soon!!”