The Best Vegan Gyro with Tofu

Step 1

For the BEST tofu gyro meat, I highly recommend freezing your tofu after your drain and press it. Freezing helps create that "meaty" texture of the tofu and removes more liquid. Simply place the tofu block in a container or plastic bag and freeze for at least 6 hours, if possible overnight.

Step 2

Thaw out your tofu by placing your wrapped tofu (in bag or container) into warm water. It will defrost much more quickly.Gently squeeze out excess water after it's defrosted.

Step 3

Using a sharp knife, carefully slice your tofu into very thin strips. It's okay if some break off and are smaller; that is just like traditional gyro meat! Do this for your whole block until you have lots of strips.

Step 4

In a medium shallow bowl, whisk together your gyro marinade.

Step 5

Using a fork or your fingers, dip each tofu strip into the marinade, coating each side, SHAKE OFF EXCESS marinade, then place on a large plate. Repeat this for all the tofu strips. Cover and let marinate for 1 hour in the fridge.

Step 6

After your tofu has marinated for some time, begin heating a large NON-STICK pan over MEDIUM/HIGH heat. Add in a little bit of olive oil to coat the bottom of the pan. Place as many tofu strips as you can fit in your pan without overlap. Cook your tofu strips for ~3-4 minutes or until it starts to get golden brown and crispy. Carefully flip and cook the other side for another few minutes.At the end of cooking, add in 1 tbsp of water and cover the pan for 30 seconds. This helps perfect the texture.Repeat this for all this for all the tofu strips, adding more oil to the pan as needed.

Step 7

Optional: Make your own homemade tzatziki by combining all the ingredients listed above. You can also buy one at the store (check out Trader Joe's for a vegan option!)

Step 8

Make your vegan gyro with some warm pita bread, tzatziki sauce, lettuce, tomato, red onion, vegan feta cheese and some of the vegan gyro meat. Enjoy!*Did you know you classic Greek street food vendors add French fries on top? Yum!