These vegan tofu & shiitake gyros are a fabulous weeknight meal. Read on for the recipe!
Tofu and Shiitake Gyros
For this vegan version we’ll be using both tofu and dried shiitakes. You could use another type of mushroom if you wish. I find the combination of these two particularly delicious. The tofu adds the body and some texture, the shiitakes add a meatiness in both flavour and texture.
I’m glad I can type out this recipe and thereby avoid having to pronounce ‘gyros’. Because I’m sure every single one of my friends from Greece would laugh in my face. Luckily, it seems I’m not the only one who struggles with this.
A very important part of the flavours in the gyros comes from the marinade. A tangy, very herby one. Lemon juice, olive oil, lots of oregano.
The base for this vegan tzatziki is cashews. They are just the best way to get a creamy, rich consistency. To that base we’ll be adding lemon juice for tang. Lots of dill and garlic. And cucumber. Ah I just love tzatziki. I’ve made it so you’ll have leftover if you don’t eat all of it in one sitting! The garlicky, fresh taste goes so nicely with the gyros.
The toppings for gyros are entirely up to you. I’ve added my toppings of choice to the ingredients. I like keeping it fairly simple with a bit of tomato, red onion, maybe some more cucumber, some lettuce. A bit more of the fresh dill. I would have also added some kalamata olives if I had any. Basically, the ingredients that go in a choriatiki. (A very simple Greek salad).
Make these vegan tofu & shiitake gyros today! And be sure to tag me in any photos on Instagram, I love to see it!
In the mood for some more bread based meals? Check out my falafel recipe.
Vegan Tofu & Shiitake Gyros
- 1 tbsp olive oil
- 1 onion, diced
- 250 grams tofu
- 6 dried and rehydrated shiitakes
- 1 tsp chicken seasoning optional
- ½ lemon
- 2 tbsp olive oil
- 4 tbsp plantbased milk alternative i used oat milk
- 3 tbsp dried oregano
- 2 cloves of garlic, minced
- black pepper
- ½ tsp salt
- 200 grams soaked cashews (1 ¼ cup)
- ⅓ cup water
- pinch of salt
- ½ lemon
- 2 cloves of garlic
- 1 cucumber
- 1 handful of dill
- 1 tomato, cubed
- ½ red onion, minced
- 1 handful of lettuce
- Let's start with the tzatziki, I like making it and placing it in the fridge whilst I make the rest.
- Blend all the ingredients except for the cucumber until smooth. The cucumber is peeled, the soft insides taken off and then grated coarsely or chopped fine.
- Once smooth, add in the cucumber and sprinkle a bit more dill on, and salt to taste.
- First, make the marinade by putting all the ingredients together in a bowl and mixing well.
- Then, roughly slice the tofu to replicate the look of rotisserie meat. Cut the rehydrated shiitakes and onion.
- Get a pan hot on a medium high heat. Add the olive oil. Sauté the onion, then add the tofu and get some colour on it. Add the shiitakes. Sauté a few minutes and add the marinade. Cook for a minute or two.
- Get your flatbread ready, add a generous helping of tzatziki, lettuce, the gyros, and toppings of your choice. I like adding some fresh tomato and cucumber. Some kalamata olives also go nicely.
Easy Quick Flatbreads
- 500 grams flour
- 10 grams salt
- 300 grams water
- In a bowl, first combine the flour and salt.
- Add in the water, stir and mix until it starts coming together.
- Knead for about 5 minutes until the dough feels smooth.
- Let the dough rest covered with foil or a damp towel.
- Divide the dough in 6 or 8 small balls. On a floured work surface, roll out the balls.
- In a dry pan on a high heat, cook the flatbreads one by one. They should be done in 30 seconds to a minute per side, depending on how thick they are. Don't be afraid to char them on each side.