Epic Vegan Gyros with Tzatziki

• portions: 3 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

12 ounce block extra firm tofu

2 tablespoons olive oil (divided)

2-3 tablespoons soy sauce

1/2 teaspoon onion powder

3/4 teaspoon black pepper

3/4 teaspoon vegan chicken bouillon powder (optional)

8 ounces mushrooms

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

1/4 teaspoon cumin

1 tablespoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 - 1 teaspoon red pepper flakes

1 teaspoon brown sugar (sweetener of choice or skip)

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)

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 ~3/4 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!