TOFU GYROS
Greek gyros, traditionally made from lamb, receive a makeover in tofu! These are a favorite in our house. So easy and a great combination of flavors. Though I love the cucumber sauce, plain yogurt would do. (Actually pronounced "year-oh" :-) ) Also good leftover for a lunch box, just wrap the assembled sandwich in wax paper.
Provided by White Rose Child
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 gyros, 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Note: You can make the tofu strips chewier by freezing the tofu overnight and letting it thaw in the fridge. Be warned, thawing takes a couple of days. It will be different but definitely yummy either way.
- Cut the tofu into 8 slices. Lay on a clean dishtowel and fold the other half of the towel over top, pressing gently to extract excess moisture. Then cut each slice in half lengthwise.
- Mix the marinade ingredients (tamari to garlic) together.
- Spread the tofu in a wide, shallow container and pour the marinade over. Use a fork to flip the slices around till all are evenly coated. They will soak up most of the marinade. Let sit, covered in the fridge, at least one hour or overnight.
- To make the cucumber sauce, combine all ingredients in a food processor and process until fairly smooth, but still chunky. Adjust salt and pepper. Refrigerate.
- A few minutes before serving, heat a large non-stick skillet over medium. When hot, add the tofu strips, letting them get golden-brown before turning. This doesn't take very long!
- To serve: place 2 or 3 tofu strips across the middle of a pita, top with salad fixings, and add cucumber sauce to taste. Fold pita in half around the filling, pick up and eat like a taco!
- Bon Appetit!
Nutrition Facts : Calories 455, Fat 9.8, SaturatedFat 1.5, Sodium 1466.8, Carbohydrate 78.4, Fiber 12.6, Sugar 4.3, Protein 21.5
GREEK GYROS
Make and share this Greek Gyros recipe from Food.com.
Provided by Dancer
Categories Greek
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly.
- Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties.
- Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness.
- Combine cucumber, yogurt and mint in small bowl and mix.
- Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.
Nutrition Facts : Calories 542.3, Fat 27.8, SaturatedFat 11.8, Cholesterol 83.8, Sodium 421.5, Carbohydrate 44.6, Fiber 3.2, Sugar 6.9, Protein 27.6
SHAWARMA-SPICED TOFU PITA WRAPS
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Provided by Chris Morocco
Categories Tofu Onion Vinegar Coriander Paprika Cinnamon Yogurt Garlic Cucumber Mint Dinner Quick & Easy Vegetarian Quick and Healthy
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
- Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20-25 minutes (the tofu will get crispier as it cools, so don't be tempted to take it too far and dry it out in the oven).
- Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.
TEMPEH GYROS
Traditional seasonings, traditional taste, traditional food. A meal your whole family will love. Authentic Greek cooking at its finest. I only use non-GMO organic silken tofu.
Provided by veggiesdontbite
Categories World Cuisine Recipes European Greek
Time 9h8m
Yield 4
Number Of Ingredients 17
Steps:
- Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and dash of pepper in a large bowl.
- Bring a saucepan of water to a boil. Cut tempeh in half and add to the boiling water. Boil for 10 minutes to remove any bitter taste. Transfer tempeh to a cutting board and allow to cool slightly.
- Cut tempeh into 1/4-inch slices and place them in the vegetable broth marinade. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight, stirring occasionally to be sure tempeh is covered with marinade.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Transfer marinated tempeh slices to the prepared baking sheet.
- Bake in the preheated oven, turning halfway through, until golden brown and beginning to crisp at the edges, 30 to 35 minutes.
- Place pitas in the hot oven until warmed through, 3 to 5 minutes.
- Squeeze excess water from cucumbers using a paper towel. Place tofu, cucumbers, dill, 1 teaspoon garlic, salt, and pepper in a food processor. Blend until tzatziki is well mixed. Adjust seasonings if desired.
- Assemble a gyro by placing 1/4 of tempeh slices, tomatoes, and red onions on top of a pita. Cover with tzatziki. Repeat with remaining tempeh, tomatoes, onion, and pita.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 53.9 g, Fat 10.6 g, Fiber 7.4 g, Protein 25.1 g, SaturatedFat 2 g, Sodium 1085.9 mg, Sugar 6.6 g
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