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Vegan Tofu Gyro with Homemade Tzatziki Sauce Recipe

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3.9 from 4 reviews

This vegan gyro recipe features juicy tofu shaved meat baked to golden perfection and served with a fresh vegan tzatziki sauce. Combining smoky, protein-rich tofu with crisp vegetables and soft Greek pitas, this hearty plant-based gyro is a delicious and satisfying meal perfect for vegan and vegetarian diets.

Ingredients

Tofu Shaved Meat (makes 200 g)

  • 350 g firm tofu (best if frozen & defrosted)
  • 2 tbsp + ½ tsp tamari (or soy sauce)
  • 1 tbsp vegan Worcestershire sauce (or more tamari)
  • 1 tbsp water
  • ½ tbsp neutral oil (to prevent sticking in oven)
  • ½ tsp liquid smoke
  • 1 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • ¾ tsp garlic powder
  • ½ cup vegetable broth (homemade preferred)

Vegan Tzatziki Sauce (makes 350 g)

  • 170 g cucumber, grated and drained (about ⅓ of an English cucumber)
  • 200 g soft tofu (or 1 cup dairy-free unsweetened yogurt)
  • 1-2 cloves garlic (or ¼ tsp garlic powder)
  • 2 tsp white vinegar
  • 1 tsp lemon juice
  • 1 tbsp chopped fresh dill (or mint)
  • ¾ tsp salt (more to taste)
  • Pinch black pepper (to taste)

Remaining Ingredients

  • 2 tomatoes, sliced
  • ½ red onion, sliced
  • 4 leaves romaine lettuce, shredded
  • 4 Greek pitas
  • Optional: roasted potatoes or fries

Instructions

  1. Prepare the tofu shaved meat marinade and bake: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Slice the defrosted tofu as thinly as possible. Mix 2 tbsp tamari with vegan Worcestershire sauce, water, neutral oil, liquid smoke, nutritional yeast, smoked paprika, and garlic powder to create the marinade. Coat tofu slices evenly in the marinade and arrange in a single layer on the baking sheet. Bake for 30 minutes, turning the slices and basting with leftover marinade at the 20-minute mark until golden and crispy.
  2. Rehydrate the tofu shots: Bring ½ cup vegetable broth and remaining ½ tsp tamari to a boil in a small saucepan. Add the baked tofu slices and simmer until they absorb the broth and become juicy. Remove from heat and set aside.
  3. Prepare the vegan tzatziki sauce: While tofu bakes, grate cucumber and sprinkle with ½ tsp salt. Let it sit for a few minutes to release water, then squeeze out excess liquid using a fine mesh strainer or cheesecloth. In a blender or food processor, combine soft tofu, garlic, white vinegar, lemon juice, fresh dill, salt, and pepper. Blend until smooth, then stir in the drained cucumber to finish the sauce.
  4. Assemble the gyros: Warm the Greek pitas according to package directions. Place each pita flat with fluffier side down, spread a generous layer of vegan tzatziki, then top with shredded romaine lettuce, sliced tomatoes, red onion slices, and the juicy tofu shaved meat. Add extra tzatziki on top if desired. Serve immediately with optional roasted potatoes or fries.

Notes

  • Freezing and defrosting tofu before slicing helps achieve a meatier, chewier texture.
  • Ensure cucumber is thoroughly drained to avoid watery tzatziki sauce.
  • Vegetable broth can be homemade or store-bought; homemade offers better flavor and savings.
  • For second-day leftovers, store components separately to maintain texture.
  • You can substitute soft tofu in tzatziki with unsweetened, plain dairy-free yogurt for a creamier sauce.

Find it online: https://recipeplenty.com/vegan-tofu-gyro-with-homemade-tzatziki-sauce-recipe/