Vegetarian Gyro

Grilled Tofu Gyros




20 min


30 min



  • 1 cup Greek Yogurt
  • 1/4 Cucumber
  • 5 sprigs (1 tsp) Fresh Dill
  • 1/2 lime Lime juice
  • pinch Salt
  • 1 block Baked Tofu
  • 1/2 tsp Barbecue Seasoning
  • 1 tsp Extra Virgin Olive Oil
  • Zucchini
  • Bell Pepper
  • Pita Bread or Wheat Tortilla

This is an absolute delicious dish that I created on the fly in my head while at the grocery store.  I love Tzatziki sauce and so does my wife so I really needed to create a meal that would allow us to enjoy it.  I love eating a Greek Gyro with tons of Tzatziki. You know? The one made with lamb meat?!  That’s actually my preferred way of eating it.  So I had to get creative if I wanted to have a Gyro.  Of course I could have made myself a meat filled Gyro and then my wife would have enjoyed the Tzatziki with pita, but that would be too easy.

To marry my love of cooking with our desire to eat the most natural vegetarian food, I needed to start with ingredients from scratch. I came up with a plan to make Tzatziki sauce, grilled tofu and veggies.

Making the Tzatziki is really easy and I will try to walk you through how I did it.  I don’t really measure ingredients.  I just taste the food as I prepare it.  If it’s bland, I add salt.  If it sucks, I add ingredients that taste good.  First I started with Greek yogurt.  I like the brand Fage.  Then I chopped a cucumber into really really small pieces.  I did the same thing with fresh dill.  I mixed all of this in a bowl and added the juice of a fresh lime and a little salt.  That’s it.

The Tofu:  I mostly use baked tofu as the primary tofu in all my recipes.  I actually only use firm tofu in my “Filet-O-Tofu” Sandwich recipe. I sliced it and then made baste for it using olive oil and a dry rub that you would normally use on steak.  I’m pretty light on the dry rub – just a few dashes.  Then I grilled these on my veggie-grilling tray until there is a little char.

Vegetarian Gyro

For the veggies I wanted to keep is simple so I just sliced up a fresh zucchini and bell pepper and coated them with a little olive oil.  Again, I used that veggie-grilling tray.  When I cook veggies I like to cook them just enough so that they have a little bit of charring on them but still raw in the middle.  Medium-rare, if you will.  That way they still have that fresh crunch, but delicious grilled flavor.  Over-cooked vegetables are gross.  Don’t be gross.

So next, I build a couple Gyros.  You might have noticed from the picture – that isn’t a pita holding the ingredients. I used a grilled wheat tortilla. Not only are tortillas really good, but they’re good for you. They are a much lighter alternative to pita bread and contain minimal ingredients all of which we can pronounce. Having said that, we do not have a supplier of fresh pita bread in Anchorage, Alaska like we do with the tortillas, or else we’d look into it.

Please give this a shot and let me know what you think.  Twitter:  @vegrecipecent


Grilled Tofu

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