Please note this post may contain affiliate links.
This vegan gyro recipe replaces chicken with shredded tofu for a plant-based twist on a classic Greek dish. Quick, easy, and packed with fresh Mediterranean flavor, this recipe from my friend and fellow foodie influencer @sezzy.brown is sure to become a crowd favorite. Serve with pita bread, tzatziki, and fresh toppings for a satisfying handheld meal!
Why You’ll Love These Vegan Gyros
- Quick and easy to make: This recipe takes just 20 minutes from start to finish, making it a perfect midweek dinner option.
- Packed with flavor: The blend of herbs and spices used in this recipe gives the tofu a Mediterranean twist that’s simply delicious.
- Healthy and filling: Tofu is a great source of protein, and this dish is loaded with fresh vegetables, making it a healthy and satisfying meal.
Key Ingredients
- Shredded Tofu: This is the star of the show and is used as a replacement for chicken in this recipe. Shredding tofu is easy and can be done with a regular vegetable grater, check out my more detailed description below!
- Greek Yogurt: This is used to make the creamy tzatziki sauce. If you’re vegan, be sure to use a plant-based Greek yogurt.
- Herbs and Fresh Veggies: Fresh dill, mint, and oregano are used to add flavor to the tofu, while lemon juice and cucumber add a tangy touch to the tzatziki sauce.
How to Shred Tofu
Shredding tofu is such a great vegan hack! All that extra surface area means more room for flavour, plus the texture seems less spongey in smaller pieces. To shred tofu, you must use extra firm tofu, otherwise it will fall apart. To get the best results, before shredding, press the tofu for 10-20 minutes to remove excess moisture. To press tofu, place the block in between two clean kitchen towels, and stack something heavy on top to weigh it down. I like to use a large chopping board and heavy cooking books. Pressing the tofu will make it more dense and give it an even meatier texture. Once you’ve pressed the tofu, simply use a vegetable grater to shred the tofu into thin strips, just as you would with a carrot or other veggies. It’s that simple!
Substitutions
- Herbs – If you don’t have fresh dill and mint, you can use dried herbs instead, although they won’t impart as much flavour. Just use a small pinch of each at first, then taste test and add more to your taste.
- Pita bread – If you don’t have pita bread, you can use flatbread or for a super low carb option, wrap the ingredients in a lettuce leaf instead.
FAQs
It is not recommended to use soft or silken tofu for this recipe as it has a different texture and will fall apart and turn to mush if you try to shred it. Extra firm tofu is essential to be shredded and hold its shape when cooked.
These vegan gyros will keep in the refrigerator for up to 3 days (but of course, taste best when eaten fresh!) Store the tofu and tzatziki in separate containers and assemble the gyros just before serving.
Gyros are a Greek dish made of meat cooked on a vertical rotisserie and served in a pita bread with vegetables and sauce. Kebab refers to a Middle Eastern dish made of marinated meat, vegetables or fruit that is cooked on skewers and served in a pita bread or on a plate.
A traditional Greek gyro contains meat (typically pork, chicken, or beef), vegetables like tomato and onion, and a sauce like tzatziki, wrapped in a pita bread.
These vegan gyros are the perfect handheld meal, packed with fresh Mediterranean flavors and all the plant-based protein your body needs. Plus, they’re super quick and easy to make! If you have any leftovers, wrap them up for a tasty lunch the next day. If you’re craving something with a bit more spice, check out my Buffalo Chickpea Wrap – it’s another quick, protein-packed option! I can’t wait to hear what you think, so don’t be shy, leave a comment below 🙂
If you like Mediterranean cuisine, you’ll love pairing your vegan gyros with Mediterranean yellow rice for a complete and satisfying meal.
Vegan Gyros
Ingredients
Shredded Tofu 'Chicken'
- 2 tbsp olive oil
- 21 oz extra‑firm tofu (600 g); drained and optionally pressed
- 2 tbsp soy sauce
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¼ tsp kosher salt for tofu (approx. 1½ g)
- black pepper freshly ground; to taste
Tzatziki
- ½ cup Greek yogurt plant-based
- 2 tbsp fresh dill finely chopped (approx. 2 g)
- 2 tbsp fresh mint finely chopped (approx. 2 g)
- 1 tbsp lemon juice (juice of ½ lemon; approx. 15 ml)
- ½ small English cucumber grated and squeezed (approx. 115 g)
- ⅛ tsp kosher salt for tzatziki (approx. 0.7 g)
Toppings
- 2 medium tomatoes sliced (approx. 200 g each)
- ½ medium red onion sliced (approx. 75 g)
- ½ medium cucumber sliced (approx. 115 g)
- 8 leaves lettuce leaf or romaine
- 4 pita bread warmed; 6‑inch rounds
Instructions
Shredded Tofu 'Chicken'
- (Optional) Press the tofu for 10–20 minutes: wrap in paper towels and weigh down with a cutting board and heavy objects.
- Shred the tofu using a box grater. Transfer to a medium bowl and toss with soy sauce, oregano, and thyme.
- Heat olive oil in a large skillet over medium heat. Add the tofu and cook, stirring occasionally, until golden brown, about 5–10 minutes. Season with salt and pepper to taste.
Tzatziki
- Finely grate the cucumber and squeeze out as much liquid as possible. Finely chop the dill and mint. In a small bowl, combine the yogurt, cucumber, herbs, lemon juice, and salt. Stir until smooth.
Toppings
- Slice the tomatoes, red onion, and remaining cucumber.
- Warm the pita breads in a dry skillet or under the broiler for 1–2 minutes per side.
- To serve, spread about 2 tbsp tzatziki down the center of each pita. Top with shredded tofu, tomatoes, onion, cucumber slices, and lettuce leaves. Fold and enjoy immediately!
Jess says
Can’t believe I hadn’t tried shredding tofu until now… thank you
Sarah says
This was phenomenal! Shredded tofu FTW!
Liz Douglas says
Yay! Shredded tofu is life!!
Terrie says
Delish! Thanks for including the nutritional info, I really struggle getting my protein in – so being able to plan out in advance is so helpful x
Tiffany Castle says
I didn’t know you can use shredded tofu without baking. I NEVER put on the oven (energy prices), so I’m really happy to learn this.
Sarah says
Strongly endorse this one!