The Best Vegan Gyro (with Tofu)
You will love this Greek-inspired Vegan Gyro recipe that tastes very similar to the meat version (but completely vegan!) Using some cooking tricks, we transform basic tofu into a flavorful, spiced gyro meat that pairs perfectly with the classic gyro ingredients like tzatziki, tomatoes, romaine, and red onion…all wrapped in a warm pita! Yum!
I loved gyros growing up as a kid, and one of the hardest parts about being vegan at first is the feeling of “loss” for those traditional foods you once loved. Over time, I’ve learned that I don’t have to give up those past time favorites, but instead use my creativity in the kitchen to replicate those flavors with no animal harm involved!
So if you love greek food, you will love this vegan gyro which tofu gyro meat that has the perfect chewy texture and savory flavor, like what you find in a greek restaurant! This is a great vegan meat substitute when prepared properly (follow my tips) and why I think this is the BEST vegan gyro recipe out there.
Other terrific tofu recipes:
- Tofu lovers go crazy for my Mouthwatering Sticky Tofu!
- Check out the viral tofu recipe from my Instagram, Miso Glazed Tofu.
- This Asian Tofu Buddha Bowl combines gorgeous rainbow veggies and crisp tofu in one bowl!
Ingredients
Ingredient notes:
- Extra firm tofu: This is the key ingredient for the tofu gyro meat. I highly recommend this type of tofu for this recipe for the best results.
- Gyro seasonings: garlic powder, cumin, paprika, cayenne, and more
- Soy Sauce: You can also use coconut aminos or tamari for a gluten-free version.
- Liquid smoke: Liquid smoke is a concentrated flavoring agent made by condensing the smoke from wood chips, providing a smoky aroma and taste to foods without the need for traditional smoking methods. You can find it at most grocery stores in the condiment or spice aisle of a grocery store, alongside other flavor enhancers and seasonings.
- Better than Bullion: This is a concentrated broth that provides lots of flavor in only a tsp! I recommend the vegetable or garlic one as they are the most readily available. There are also beef bullions (without meat) but they are harder to find.
- Fresh veggies: tomato, red onion, romaine lettuce.
- Creamy Tzatziki: You can make your own homemade tzatziki sauce or find one from the store (like Trader Joe’s)
- Pita bread: You can use warm fluffy pita bread or pita pockets.
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: For the BEST tofu gyro meat, I highly recommend freezing your tofu after your drain and press it. Freezing helps create that “meaty” texture of the tofu and removes more liquid. Simply place the tofu block in a container or freezer bag and freeze for at least 6 hours, if possible overnight.
Thaw out your tofu by placing your wrapped tofu (in bag or container) into warm water. It will defrost much more quickly to room temperature.
Gently squeeze out excess water after it’s defrosted using a paper towel.
Using a sharp knife, carefully slice your tofu into very thin strips. It’s okay if some break off and are smaller; that’s just like traditional gyro meat! Do this for your whole block until you have lots of strips.
Step 2: In a medium shallow bowl, whisk together your gyro marinade.
Step 3: Using a fork or your fingers, dip each tofu strip into the marinade, coat each side, SHAKE OFF EXCESS marinade, then place on a large plate. Repeat this for all the tofu strips.
Cover and let marinate for 1 hour in the fridge.
Step 4: After your tofu has marinated for some time, begin heating you a large NON-STICK pan over MEDIUM/HIGH heat. Add in a little bit of olive oil to coat the bottom of the pan. Place as many vegan gyro strips as you can fit in your pan without overlap.
Cook your tofu strips for ~3-4 minutes or until it starts to get golden brown and crispy. Carefully flip and cook the other side for another few minutes.At the end of cooking, add in 1 tbsp of water and cover the pan for 30 seconds. This helps perfect the texture.
Repeat this for all this for all the tofu strips, adding more oil to the pan as needed.
Step 5: Make your vegan gyro with some warm pita bread, vegan tzatziki sauce, lettuce, tomato, red onion, vegan feta cheese and some of the vegan gyro meat. Enjoy!
Tip: You can other toppings too red pepper flakes for spice or other fresh vegetables such as shredded carrots, cucumber, and more.
❓Recipe FAQs
Store leftover vegan gyro meat in an airtight container in the refrigerator for up to 3-4 days or freeze it for longer storage. I recommend reheating stovetop for the best texture/flavor.
Start by freezing extra-firm tofu, then thaw and squeeze out excess water to create a porous and chewy texture.
Let it marinate for at least an hour and then pan-fry on higher heat to achieve that crispy texture!
Yes, you can easily make this gluten-free by using coconut aminos or tamari instead of soy sauce. Liquid smoke is often gluten-free, but make sure to check the packaging.
Pro Tips
- Freezing tofu will make a HUGE difference in your gyro tofu meat- trust me! Don’t skip this step and you will see why!
- This recipe is easy to double to have more leftovers.
- I estimate this will make between 3-4 gyros, but it really depends how much gyro meat you use in each pita sandwich you make.
- Other toppings for vegan gyros: french fries, hummus, pickled red onion, fresh dill, roasted veggies, hot sauce, and more!
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The Best Vegan Gyro with Tofu
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Ingredients
Vegan Gyro Meat
- 14 oz extra firm tofu drained, pressed, & frozen – see below
- 5 tbsp soy sauce* See note
- 1 tbsp olive oil
- 1 tsp better than bullion base vegetable or garlic flavor
- 2 tsp maple syrup
- 2 tbsp warm water
- 1 tsp liquid smoke
- 1 tsp cumin
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Toppings/Other
- 3-4 pita bread or pita pockets
- 1 small sliced red onion
- 1 finely chopped romaine heart
- 1 freshly sliced tomato
- vegan tzatziki sauce either store bought or homemade (see recipe below)
- vegan feta cheese crumbles optional
Easy Vegan Tzatziki Sauce
- 1 cup thick non-dairy yogurt such as high protein almond/coconut
- 1/2 cucumber grated (squeeze out liquid after grating)
- 2 tbsp fresh lemon juice
- 1 tbsp freshly chopped dill or 1 tsp dried
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
Vegan Tofu Gyro Meat
- For the BEST tofu gyro meat, I highly recommend freezing your tofu after your drain and press it. Freezing helps create that "meaty" texture of the tofu and removes more liquid. Simply place the tofu block in a container or plastic bag and freeze for at least 6 hours, if possible overnight.14 oz extra firm tofu
- Thaw out your tofu by placing your wrapped tofu (in bag or container) into warm water. It will defrost much more quickly.Gently squeeze out excess water after it's defrosted.
- Using a sharp knife, carefully slice your tofu into very thin strips. It's okay if some break off and are smaller; that is just like traditional gyro meat! Do this for your whole block until you have lots of strips.
- In a medium shallow bowl, whisk together your gyro marinade.5 tbsp soy sauce*, 1 tbsp olive oil, 1 tsp better than bullion base, 2 tbsp warm water, 1 tsp liquid smoke, 1 tsp cumin, 1/2 tsp dried parsley, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp black pepper, 1/8 tsp cayenne pepper, 2 tsp maple syrup
- Using a fork or your fingers, dip each tofu strip into the marinade, coating each side, SHAKE OFF EXCESS marinade, then place on a large plate. Repeat this for all the tofu strips. Cover and let marinate for 1 hour in the fridge.
- After your tofu has marinated for some time, begin heating a large NON-STICK pan over MEDIUM/HIGH heat. Add in a little bit of olive oil to coat the bottom of the pan. Place as many tofu strips as you can fit in your pan without overlap. Cook your tofu strips for ~3-4 minutes or until it starts to get golden brown and crispy. Carefully flip and cook the other side for another few minutes.At the end of cooking, add in 1 tbsp of water and cover the pan for 30 seconds. This helps perfect the texture.Repeat this for all this for all the tofu strips, adding more oil to the pan as needed.
Assembly
- Optional: Make your own homemade tzatziki by combining all the ingredients listed above. You can also buy one at the store (check out Trader Joe's for a vegan option!)1 cup thick non-dairy yogurt, 1/2 cucumber, 2 tbsp fresh lemon juice, 1 tbsp freshly chopped dill, 1/2 tsp garlic powder, 1/4 tsp salt
- Make your vegan gyro with some warm pita bread, tzatziki sauce, lettuce, tomato, red onion, vegan feta cheese and some of the vegan gyro meat. Enjoy!*Did you know you classic Greek street food vendors add French fries on top? Yum!
Notes
- Cut your tofu slices AS THINLY AS POSSIBLE. You want to have some short and long pieces (like traditional gyro meat!). If your tofu is releasing a lot of juices as you’re slicing it, keep dabbing/gently squeeze with a cloth to soak up excess liquid.
- You can find Vegan Tzatziki at some grocery stores now (like Trader Joe’s) or make my simple recipe above!
It was my first time trying a vegan version of gyro and I loved it! The tofu was perfectly seasoned! I just added a little bit of chili powder for the sauce for an extra kick. Can’t wait to try this again!
Thanks so much Jeremy!!Really happy you enjoyed it!!