Go Back
Vegan Greek Gyros tofu bowl
Marinated tofu skewers with lemon roasted potatoes, Greek salad and tzatziki
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Salad
Cuisine greek
Servings 2

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!