Craving a trip to the Mediterranean? These incredible Vegetarian Tofu Gyros will take you there! We’re swapping traditional meat for perfectly seasoned, pan-fried tofu and piling it into warm pitas with crisp veggies and a cool, creamy homemade tzatziki sauce. The fresh dill and mint will make you feel like you’re dining seaside in Greece. It’s a simple, satisfying, and refreshingly clean meal that comes together in just over 30 minutes!
Ingredients
• For the Creamy Tzatziki Sauce
• 1 medium English cucumber, peeled, seeded, and grated
• 1 cup / 240 ml strained low-fat Greek yogurt or Yogurt Cheese
• 1 small clove garlic, minced or pressed
• 1 tsp / 5 ml finely chopped fresh mint
• ½ tsp / 2.5 ml finely chopped fresh dill
• 1 tsp / 5 ml fresh lemon juice
• Pinch of sea salt
• For the Tofu Gyros
• 1 lb / 454 g extra-firm tofu, drained and pressed
• Cooking spray
• 2 tsp / 10 ml Mediterranean seasoning blend
• 1 Tbsp / 15 ml liquid aminos or soy sauce
• 4 whole wheat pocketless pitas, warmed
• 2 cups / 480 ml shredded romaine lettuce
• 2 Roma tomatoes, sliced
Instructions
1. Make the Tzatziki Sauce
2. Place the grated cucumber in a cheesecloth or fine-mesh strainer and squeeze out as much liquid as possible. This is key to a thick, creamy sauce!
3. In a medium bowl, combine the drained cucumber, Greek yogurt, garlic, mint, dill, lemon juice, and salt. Stir until well combined.
4. Cover and refrigerate for at least 20 minutes to allow the flavors to meld together.
5. Cook the Tofu & Assemble
6. Cut the pressed tofu block lengthwise into eight even slices.
7. Heat a large nonstick skillet over medium-high heat and coat with cooking spray.
8. Sprinkle half of the Mediterranean seasoning over the tofu slices and place them in the hot pan, seasoned-side down.
9. Sprinkle the remaining seasoning on top of the tofu and lightly spray again. Cook for 5-10 minutes, flipping once, until both sides are golden brown and slightly crisp.
10. Drizzle the liquid aminos over the tofu in the pan. Shake the pan gently to coat the slices as they absorb the liquid. Remove from heat.
11. To assemble, lay a warm pita on a piece of foil. Place two slices of seasoned tofu down the center, then top generously with tzatziki sauce, shredded lettuce, and tomato slices. Roll into a cone shape and use the foil to hold it all together.
Nutritional Information
• Per Gyro Sandwich: Calories: 272 | Total Fat: 6 g | Saturated Fat: 1 g | Protein: 24 g | Carbohydrates: 30 g | Fiber: 6 g | Sodium: 638 mg | Cholesterol: 1 mg
Pro Tips
• for Perfect Tofu Gyros
• For the best texture, press the tofu for at least 30 minutes. You can use a tofu press or place it between paper towels on a plate with a heavy object on top.
• For an extra flavor boost, let the tofu slices marinate in the Mediterranean seasoning and liquid aminos for 15-20 minutes before cooking.
• Don’t skip squeezing the cucumber! Removing the excess water is the secret to a thick, non-watery tzatziki sauce.
• Leftover tzatziki is delicious! Store it in an airtight container in the fridge for up to three days and serve it as a dip with pita chips or fresh veggies.
FAQ
Q: Is this tofu gyro recipe a good source of vegetarian protein
A: Absolutely! Each gyro sandwich packs an impressive 24 grams of protein, primarily from the extra-firm tofu and Greek yogurt. This makes it a satisfying and protein-rich meal perfect for a vegetarian diet.
Q: Can I make these tofu gyros vegan
A: Yes, you can easily make this recipe vegan. For the tzatziki sauce, simply substitute the Greek yogurt with a plant-based alternative like unsweetened coconut, soy, or almond milk yogurt. Ensure your pitas are also dairy-free.
Q: How should I store leftover tofu and tzatziki
A: For best results, store the cooked tofu and the tzatziki sauce in separate airtight containers in the refrigerator. The tzatziki will last for up to three days, and the tofu will stay fresh for 3-4 days. Reheat the tofu in a skillet before assembling fresh gyros.
Q: What is the secret to non-watery tzatziki sauce
A: The key to a thick, creamy tzatziki is to remove as much moisture as possible from the grated cucumber. Place the cucumber in a cheesecloth or fine-mesh strainer and squeeze thoroughly before mixing it with the other sauce ingredients.
