These Greek-inspired vegan gyros are epic! The combination of succulent, perfectly seasoned tofu and mushrooms, tangy tzatziki, and fresh crisp veggies wrapped in a warm pita is out of this world delicious! It's an easy, cravable vegan dinner for busy weeknights or family gatherings.
The first time I tried shaved tofu, I knew it wouldn't be the last. It's one of my favorite ways to prepare and eat tofu ever; and it's the perfect high protein, plant-based meat substitute for vegan Greek-style gyros or souvlaki. It also makes the best vegan turkey, veggie deli meat, tofu sandwiches, and so much more!
Gyros are typically for meat lovers, but let me tell you this vegan version doesn't disappoint! Shaved tofu slices are seasoned, marinated, and cooked to perfection then stuffed into a warm pita with fresh, crisp veggies and a generous drizzle of THE quintessential gyros sauce - vegan tzatziki! The savory flavor and chewy texture is seriously delicious; and everyone devours them from plant based eaters to vegan, vegetarian, and meat eaters alike!
If you love Greek food (or just food with tons of flavor and texture), you're going to love these tofu gyros. They're super succulent and satisfying; you won't walk away hungry, I promise!
Ingredients You'll Need
This is a quick recipe made with wholesome ingredients. Here's what you'll need:
For the vegan gyro meat, you'll need:
- Tofu: Extra firm tofu (organic if available). Extra firm tofu already has most of the water pressed out of it so it's the perfect choice for shaving. Tofu is found in the refrigerated section (usually near the deli), vacuum packed in liquid.
- Mushrooms: Thinly sliced mushrooms add a savory depth of flavor.
- Gyro seasonings: I like to add rotisserie chicken seasoning (store bought or homemade) to give the vegan gyros a familiar chicken flavor, but it's optional.
- Olive oil: Use olive oil or sub with another oil or cooking spray of your choice.
Gyro seasoning ingredients:
- Base sauce: Vegan mayonnaise (my choice) or yogurt, fresh lemon juice & zest, olive oil, fresh garlic. I wanted to keep this vegan gyros recipe as traditional as possible and after much tweaking, the recipe testers agree the sauce and seasoning taste perfect!
- Seasoning: Smoked paprika adds a wonderful flavor and color to the shaved tofu. Onion powder, oregano, and hot pepper flakes add a savory Greek flare.
- Sweetener: I like brown sugar for a kiss of sweetness.
For the gyros wraps you'll need:
- Vegan gyro sauce: Gyros wouldn't be complete without tzatziki (homemade or store bought)! My famous dairy-free tzatziki can be made up to 4 or 5 days in advance and stored in a jar in the fridge until ready to use (it thickens up the longer it chills).
- Veggies: Diced or sliced tomatoes, chopped romaine lettuce, and sliced red onions or pickled red onions. I like to add cucumber ribbons or slices too!
- Potatoes: Fries are optional, but delicious. Stuff them into the wrap or serve them on the side with feta cheese and tzatziki.
- Wraps: Warm pita pockets or naan bread are best.
Ingredient Variations
- Marinade: Don't have lemon juice? Sub in vinegar (white, red wine or apple cider).
- Rotisserie chicken seasoning: I make a DIY version; but if you don't have any, you can skip or add 1-2 teaspoons nutritional yeast for extra flavor if you have some on hand.
- Mushrooms: Don't like mushrooms? Skip them.
- Tofu marinade variations: Play around with the spices to suit your taste. Some people like to add coriander, thyme, basil, parsley, rosemary, even cinnamon or use a Greek spice blend.
- Oil-free vegan gyros version: If following a no oil diet, make the tzatziki with a cashew or yogurt base. Use yogurt in the marinade base. And cook the tofu and mushroom slices together so the water from the mushrooms keeps everything from sticking. You could also add some splashes of veggie broth while cooking the tofu and mushrooms.
- Sweetener options: Sub in any sweetener of choice for the brown sugar (maple syrup, coconut sugar, etc). You can also easily skip the sugar to make this gyro recipe sugar free.
How to Make Vegan Gyros with Tofu
This gyros recipe has a few steps, but they're quick and easy. I'll guide you through each step, in order, so the process is efficient and effortless for you. Don't forget to taste as you go and tweak to suit your taste! Ready to get cooking?:
- Preheat oven/ for fries: If making fries, double check the directions for cooking times (oven or air fryer) so they are ready when the gyro filling is.
- Press the tofu: Use extra firm tofu OR press firm tofu for 30 minutes up to overnight while you prepare the other recipe components. 'How to press tofu' instructions in the recipe card below.
- Make the gyros marinade: Mix the marinade ingredients together in a small bowl or measuring cup.
- Dairy-free tzatziki: Prepare the 5 minute tzatziki (if making from scratch). Chill until needed. The sauce can be made up to several days in advance and stored in the refrigerator.
- Shave the mushrooms and tofu using a mandoline or sharp knife into separate piles on a cutting board. If you're a newbie to cooking, shred both, then proceed. If you've been cooking for awhile, shred the mushrooms and get them cooking. While they are cooking, shred the tofu. PSA: Mandolines are VERY VERY sharp, use caution (and the guard)!
- Cook the mushrooms: Heat some oil or vegan butter in your largest skillet over medium-high heat. Add the shaved mushrooms, cook until golden with crispy edges (~5-7 minutes) stirring periodically. I like them pretty crispy for the extra texture. Transfer to a bowl.
- While the mushrooms are cooking, shave the tofu (unless you did above).
- Cook the tofu: Toss the tofu with the oil, soy sauce, and seasonings in a bowl. Spray the same pan with cooking spray or add a bit of oil. Once hot, add the seasoned tofu slices. Cook over medium-high to high heat, gently stirring until all the tofu slices are turning golden with some crispy edges (~5-7 minutes).
- Prep the vegetables: While the tofu is cooking, quickly prep the veggies (4 minute job) and warm the pitas.
- Finish the gyro meat: Pour ~¾ of the 'marinade' sauce into the pan with the tofu - toss it all together and let it cook over medium heat for 3 or 4 minutes until the sauce sticks to the tofu. Add in the mushrooms and the remaining sauce - toss together and let cook another minute or two until heated through.
- Assemble the gyros: Pile the veggies and gyros meat on the warm pita then add dollops of tzatziki. Fold over and get ready to sink your teeth into your succulent, saucy, vegan chicken gyros. So, so good!
Tips & FAQ
Feel free to create your own twist on this recipe using ingredients your family likes or whatever you have on hand. Here's a few time saving and flavor tips to get you started:
- Pita: Take the extra step to lightly brush or rub the the pita bread with a mixture of olive oil, garlic powder, and dried oregano before grilling or pan frying for extra flavor.
- Make a vegan gyros bowl: Sometimes I don't feel like a wrap, so I make a bowl. I just pile all the components on a green salad then drizzle with the tzatziki sauce. Rice and chickpeas are great gyro bowl add ins too.
- Are vegan gyros make-ahead friendly?: This vegan Greek gyro recipe is fabulous for entertaining. Make everything ahead, store separately , then set out buffet style with warm pitas. Let everyone assemble their own wrap. Super easy and a crowd favorite for game day, potlucks, and family get togethers. They're substantial, saucy, and taste damn delicious so everyone loves these gyros - vegan or not!
- What are gyros, anyway?: In case you've never had a gyros before, it's a traditional Greek dish made with slow roasted rotisserie chicken or pork wrapped in a warm pita. There's also classic ingredients like tomato, red onion, romaine, potatoes, and tzatziki sauce included. Tofu, seitan, mushrooms, and jackfruit are popular meat substitutes for gyros. But to me, shaved tofu and mushrooms together make THE BEST tasting crispy, juicy vegan gyro meat!
- Storage: Store each component separately in the fridge. Leftovers are delicious and can be enjoyed over the next 3-5 days.
What to Serve with Gyros?
Although these gyro wraps are huge and satisfying on their own, here's a few of our favorite vegan Greek recipes to serve on the side for a heartier meal or when feeding a crowd:
- Crispy Greek Air Fryer Potatoes: Totally addictive, crispy, and delicious.
- Greek Salad: Made with vegan feta and crispy capers (to die for)! Or make a quick tomato cucumber salad.
- Greek Fries: Make your fries (frier, oven or air fryer) with a drizzle (or spray) of oil tossed in oregano, garlic, and salt. Once cooked, top with vegan feta cheese, crispy capers, diced tomatoes, red onion, and a drizzle of dairy-free tzatziki.
- Greek Pita Bread: If you really want to impress the crowd, make homemade pita wraps - they are pretty easy and magical to make!
More Incredible Vegan Sandwiches
If you love a big vegan sandwich or wrap, here's a few more incredible recipes to try next:
Did you make this recipe? Please leave a comment and rating below and let me know what you think. Tag me with your photos on Instagram!
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Epic Vegan Gyros with Tzatziki
Quick and easy Greek gyros (vegan version) made with shaved tofu and mushrooms cooked in a killer gyros marinade, served in a warm pita with tomatoes, red onions, romaine, fries (if you want) and finished with generous dollops of dairy-free tzatziki sauce. A seriously flavorful, high protein, plant-based weeknight meal that's super satisfying and delicious for all eaters.
Rate this recipe!
INGREDIENTS
- 12 ounce block extra firm tofu
- 2 tablespoons olive oil (divided)
- 2-3 tablespoons soy sauce
- ½ teaspoon onion powder
- ¾ teaspoon black pepper
- ¾ teaspoon vegan chicken bouillon powder (optional)
- 8 ounces mushrooms
Gyros Meat Marinate
- 2 tablespoons vegan mayonnaise or plain Greek yogurt
- 1 tablespoon olive oil
- 3 tablespoons lemon juice + zest from lemon
- 3-4 fat cloves garlic, minced (more or less to taste)
- 2 teaspoons smoked paprika powder
- ¼ teaspoon cumin
- 1 tablespoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ - 1 teaspoon red pepper flakes
- 1 teaspoon brown sugar (sweetener of choice or skip)
Add Ins
- romaine, shredded
- tomatoes, diced or sliced
- red onion, thinly sliced
- Persian or mini cucumbers, sliced
- 3-4 pitas rubbed with oil, garlic, oregano (warmed)
- chopped parsley for garnish
- fries (optional)
Dairy-free Tzatziki (homemade or store bought)
INSTRUCTIONS
- Preheat oven/ for fries: If making fries, double check the directions for cooking time. Toss the fries with some oil, a sprinkle of garlic powder, and a pinch of salt. Pop them into the oven/air fryer to be ready when the gyros are ready to serve.
- Dairy-free tzatziki: Whisk the tzatziki ingredients together if making from scratch. Chill until needed. This sauce can be made up to several days in advance (recommended).
- Prepare the tofu and mushrooms: Use extra firm tofu or press softer tofu* for 30 minutes while you prepare the other recipe components. *Tofu can be pressed a day or two in advance and stored in the refrigerator as needed.
- Make the marinade: Whisk the gyros meat marinade ingredients together in a small bowl or measuring cup.
- Shave the mushrooms using a mandoline or sharp knife (see photos).
- Cook the mushrooms: Add some olive oil or butter to a large skillet and pan fry the sliced mushrooms over medium high heat until golden and crispy around edges (~5-7 minutes). Pro Tip: You can cook the mushrooms with the tofu, but you don't get as much flavor and texture IMO. Transfer the mushrooms to a bowl.
- Shave the tofu using a mandoline or sharp knife while the mushrooms are cooking. (Newbies, shave your mushrooms and tofu before starting so you're not doing two things at once.)
- Cook the tofu: Toss the shaved tofu with the seasonings in a bowl. Reheat the skillet (from the mushrooms) with ~1 tablespoon oil (or cooking spray) over medium-high to high heat. Add the seasoned tofu and cook, gently stirring frequently until golden with some crispy edges (~5-7 minutes).
- Prep the vegetables: While the tofu is cooking, prepare the veggies: romaine, tomatoes, red onion, and cucumbers.
- Finish the gyro meat: Pour ~¾ of the 'marinade' sauce into the pan with the tofu - toss it all together and let it cook over medium heat for 3 or 4 minutes until the sauce sticks to the tofu. Add in the mushrooms and the remaining marinade sauce - toss together and let cook another minute or two until heated through.
- Pitas: Just before serving, warm the pitas in the microwave to make them more pliable. OR for an extra layer of flavor: Pour some olive oil into your hands and rub it over both sides of the pita (like applying suntan lotion), sprinkle with garlic powder and oregano and heat on a grill pan or in a large skillet until warm and pliable.
- Assemble the gyros: Spread tzatziki on the warm pita. Then add shredded lettuce, gyros meat, fresh veggies, a pile of Greek fries (if using), and more dollops of tzatziki on top. Fold over and enjoy!
NOTES
How to press tofu: Wrap the tofu block in a kitchen towel or paper towels. Place a cutting board and a few heavy cookbooks or cast iron pan on top. Let sit for at least 15 minutes. Use a tofu press if you have one. Pro Tip: You can press the block of tofu then wrap it in a few layers of paper towelling and store it in a plastic bag in the fridge several days in advance to save you time the day of.
This is the extra firm tofu I use in this gyros recipe.
This is the store bought vegan mayonnaise I used in this recipe.
Taste as you go!: Don't forget to taste as you go and tweak to suit your taste!
Vegan tzatziki: If you are making tzatziki from scratch, I recommend making it a day or two in advance. This gives it time to thicken up and saves you time on busy weeknights.
Rotisserie chicken seasoning: I make a DIY version; but if you don't have any, you can skip or add 1-2 teaspoons nutritional yeast for extra flavor if you have some on hand.
Oil-free gyros version: If following a no oil diet, make the tzatziki with a cashew or yogurt base. Use yogurt in the marinade base instead of mayo. And cook the tofu and mushroom slices together so the water from the mushrooms keeps everything from sticking. You can also add splashes of veggie broth while cooking the tofu and mushrooms as needed.
Optional Greek fries: Make your fries in the oven or air fryer. Sprinkle with diced tomatoes, red onions, vegan feta cheese, crispy capers, dry oregano, and S&P. Serve on the side.
Storage & Reheating: Store each component separately in the fridge. Leftovers are delicious and can be enjoyed over the next 3-5 days. Reheat the gyros filling in the microwave or in a skillet on the stove and enjoy.
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Scott
These are so good! It's spicy from the gyro meat, tart and garlicky from the tzatziki, and crunchy from the vegetables. It definitely benefits from a high quality pita.