Grab some tofu and vegetables and make this delicious vegan gyro recipe for dinner tonight!
Looking for some tasty and healthy plant-based meals? If you like gyros, then look no further! This easy recipe for vegan gyro with tofu, mushrooms and hummus is basically calling your name. Super flavorful, made with only simple healthy ingredients, this dish is ready in no more than 20-30 minutes.
Moreover, you don’t have to be a master chef to cook it. Just prepare the tofu-based filling, throw some fresh vegetables in there, drizzle with garlicky cashew sauce or vegan tzatziki and wrap! So easy and so good!
Now, if you want to impress your family tonight, take out the pan and let the cooking begin!
Why You’ll Love This Vegan Gyro with Tofu
You will surely love this vegan gyro for dinner and you will crave more throughout the week because it is:
- absolutely delicious
- easy and simple to make
- quick – no more than 15 minutes to cook
- super healthy
- spicy and flavorful
- rich in protein
- easily adaptable to a gluten-free diet in case you use gluten-free tortillas
Vegan Gyro with Tofu Ingredients
Firm Tofu. Use your favorite type of tofu – both plain and seasoned will work for this vegan recipe. Just make sure it is firm so that it doesn’t fall apart while stir-frying it.
White button or cremini mushrooms. These are basically one and the same type of mushrooms. The only difference is cremini mushrooms are just the slightly more mature version of white button ones. I personally prefer cremini because the more mature the mushrooms, the more flavorful they are.
Red bell pepper. It adds so much color, taste, and zest to the filling. Red pepper is also a great source of vital antioxidants like vitamin C and A, so don’t skip it.
Tomato paste. You will need some to add a rich tomato flavor and color to the tofu filling.
Herbs and spices. Can there be a really delicious dish without them? Make sure you have hot paprika, sweet paprika, dried mint, garlic, salt, and olive oil.
Hummus. Hey, that is a vegan recipe! It just can’t go without hummus. You can either buy your favorite type from the store or make it yourself at home. If you need a recipe, here’s one I love.
Extra Vegetables. Add in some fresh, unprocessed vegetables for extra flavor and vitamins. I went for cucumbers, tomatoes, onions and cabbage.
Gluten-free tortillas or any other type of flatbread. This will depend on your personal preference and especially on the type of diet you stick to.
How to Make Vegan Gyro with Tofu
Making vegan tofu gyro is so simple and easy, that you won’t even notice you are cooking. Just follow these simple steps and you’ll be ready to serve your culinary masterpiece in a matter of minutes:
Firstly, prepare the vegetables. So, start by washing and slicing the mushrooms thinly, then washing and chopping the red bell pepper. Also, wash and chop whatever other vegetables you’ll want to add fresh to the gyro (e.g. cucumber, tomato, onion, cabbage or spinach).
Take the tofu out of the packaging and strain the excess liquid if any. Then, chop it.
Sauté the sliced mushrooms with some olive oil at medium-high for about 2-3 minutes or until golden brown.
Then, add the chopped bell pepper as well as the tofu. Add the spices, and some tomato paste and stir well until the tofu is coated with the spices.
Cook for 6-8 more minutes and then stir in the minced garlic. After 2 minutes your filling will be ready, so remove it from the stove.
If you don’t have any – make sure to prep some garlicky sauce like this one or hummus!
Time to wrap things up! Take a tortilla or flatbread and spread a generous spoon of hummus! Place the tofu filling in the middle, some fresh veggies like cucumbers, tomatoes and cabbage on top, drizzle garlicky cashew sauce or add some vegan tzatziki, wrap and enjoy!
How to Meal Prep
If you want to meal prep this vegan gyro for the week, I got some ideas to help! You can do it by making the vegan tofu filling in advance, and preparing some hummus and cashew sauce. Have some washed and cut-up vegetables like cucumbers, cabbage or onions waiting in your fridge as well. Keep tofu filling, vegetables and sauces separately until it’s time to eat and assemble the gyro.
How to Store The Vegan Gyro
If you have cooked more gyro filling than you could use, then store it in an airtight container in the fridge for as long as 3-4 days. When it’s time to eat, just reheat it and use it in wraps or bowls!
You can always experiment with different ingredients both for the sauce and the filling of the tofu gyro. Here are a few suggestions:
- For the sauce: You can vary the sauces by using vegan tzatziki, baba ganoush, guacamole or another avocado-based dip, vegan mayo with garlic.
- For the filling: Feel free to add some roasted vegetables like zucchini, eggplant, cauliflower or even carrots
- To add even more protein you can also throw in some roasted chickpeas or black beans!
- Try out new fresh vegetables – for example, spinach, arugula, grated carrots, fresh mint or basil.
More Vegan Dinner Ideas
I hope you enjoy this quick and easy recipe for vegan gyro with tofu, mushrooms, hummus and extra veg! If you’re looking for even more quick vegan dinner ideas, give these a try:
Vegan Gyro With Tofu
Grab some tofu and vegetables and make this delicious vegan gyro recipe for dinner tonight, it's super flavorful and easy to make!
Gyro tofu filling
- 8oz/220g firm tofu, thinly chopped
- 2 cups white or cremini mushrooms, chopped
- 2/3 cup red bell pepper, chopped
- 2 garlic cloves, minced
- 1 tbsp hot paprika
- 1 tbsp sweet paprika
- 2 tsp mint, dried
- 1 tbsp tomato paste
- 1 tbsp olive oil
- salt and pepper
- 2 tbsp hummus
- 2 tbsp cashew sauce
- 1 cucumber, chopped
- 1 tomato, chopped
- 1 cup cabbage, thinly chopped
- 1/2 red onion, thinly chopped
- 2 small tortillas/ other flatbread for wrapping
- Prepare the vegetables. Wash and slice the mushrooms thinly, then wash and chop the red bell pepper. Also, wash and chop whatever other vegetables you’ll want to add fresh to the gyro (e.g. cucumber, tomato, onion, cabbage, or spinach).
- Take the tofu out of the packaging and strain the excess liquid if any. Then, chop it thinly.
- Sauté the sliced mushrooms with some olive oil at medium-high for about 2-3 minutes or until golden brown. Then, add the chopped bell pepper as well as the tofu. Add the spices, and some tomato paste and stir well until the tofu is coated with the spices.
- Cook for 6-8 more minutes, stirring occasionally. Stir in the minced garlic for 2-3 minutes. The filling should be ready, so remove it from the stove.
- While the filling is cooking, if you don’t have any – make sure to prep some garlicky sauce like this one or hummus!
- Time to wrap things up! Take a tortilla or flatbread and spread a generous spoon of hummus! Place the tofu filling in the middle, some cucumbers, tomatoes, onions and cabbage on top, drizzle garlicky cashew sauce or add some vegan tzatziki, wrap and enjoy!
Amount Per Serving: Calories: 585Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 727mgCarbohydrates: 79gFiber: 12gSugar: 12gProtein: 27g
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