Tofu Gyros Bowl
Gyros is -in my opinion- one of the most delicious food items in the world.
Whilst the classic is great I also love to make a bowl version- it makes a great weeknight dinner on summer evenings because Greek food always makes me think of summer!
This tofu gyros bowl features yoghurt marinated tofu skewers, lemon roasted potatoes, a classic Greek salad and tzatziki - all 100% plant based but still full of flavour
As you may be able to tell by the recipes on this blog I LOVE Greek food! See some more of my Greek recipes below!
- Greek Gyros Tofu Bowl
- Vegan Greek Chicken Souvlaki
- Greek Style Roasted Cauliflower Steaks
- Greek style lemon and herb potato wedges
- Kalamata Olive Hummus
Ingredients needed-
- Tofu- This recipe calls for extra firm tofu as it needs to keep its shape when being cooked. You could also use tempeh, seitan or even oyster mushrooms. The seasoning blend is versatile!
- Potatoes – You could also use rice or quinoa.
- Red onion- Or use white onion or shallots. The lemon juice in the dressing helps to mellow out the raw onion taste.
- English cucumber – You can also use Lebanese or mini cucumbers. Removing the seeds makes the salad less watery.
- Tomato - Try to pick a hard tomato and remove the seeds for a less watery salad.
- Yoghurt – I use coconut yoghurt but you can use any non dairy yoghurt.
- Vegan feta - Omit if you like.
Popular recipes from the blog
Easy swaps to make this your own gyros bowl
- Tofu- Use vegan chicken or tempeh with the same seaoning blend
- Potato- Swap for herby rice or quinoa
- Salad- Swap for mixed leaves or massaged kale
- Tzatziki - use garlic sauce or ordinary vegan mayonnaise.
Step by step tofu gyros bowl
- Mix tofu marinade
- Add tofu
- Skewer tofu
- Peel and dice potatoes
- Mix cooking liquid and add to potatoes. Place potatoes & tofu in the oven
- Grate the cucumber and salt
- Squeeze out cucumber
- Mix tzatziki
- Mix salad dressing
- Make salad
- Gather components
- Assemble bowl
Vegan Greek Gyros tofu bowl
Marinated tofu skewers with lemon roasted potatoes, Greek salad and tzatziki
Ingredients
For the tofu skewers
- 450 g Tofu
- 3 tbsp Dairy free yoghurt
- 1 tsp Olive oil
- 1 tsp Oregano
- 1 tsp Paprika
- 1 clove Garlic
- 1 tsp Salt
- 1 tbsp Lemon juice
For the Potatoes
- 800 g Potatoes
- 250 ml Vegetable stock
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 1 tsp Oregano
For the tzatziki
- 4 tbsp Dairy free yoghurt
- 1/2 English cucumber
- 1 clove Garlic
- 1 tsp Salt
- 1 tbsp Lemon juice
- 1/2 tsp Dill
For the salad
- 1/2 Big Red onion
- 1/2 English cucumber
- 12 Kalamata olives
- 1 Large Tomato
- 100 g Vegan feta
Salad dressing
- 2 cloves Garlic
- 2 tsp Oregano
- 4 tbsp Extra virgin olive oil
- 2 tbsp Lemon juice
- 1/2 tsp Salt
Instructions
- Preheat the oven to 200C / 390F
- Mix the tofu marinade, break the tofu into chunks and coat in the marinade. Set aside.
- Peel and chop the potatoes and add to a baking dish.
- Mix the potato cooking liquid and pour onto the potatoes.
- Skewer the tofu and add to a lined baking tray.
- Put the tofu and potatoes into the oven for 15 minutes whilst you make the rest.
- Grate half of a cucumber into a sieve and salt, leave to drain.
- Mix the salad dressing ingredients.
- Chop the salad items and toss in the dressing. Place in the fridge
- Squeeze out the cucumber and add to a bowl with the remaining tzatziki ingredients and place in the fridge.
- Turn the tofu skewers and potatoes and place back in the oven for a further 30 minutes (45 minutes total for both).
- After the 30 minutes remove the tofu and potatoes and assemble your bowl!
Some other Greek inspired recipes from the blog
- Greek inspired lemon and herb butter beans
- Greek style lemon and herb potato wedges
- Greek Style Giant Butter Beans in Tomato Sauce
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