When I was a kid, living in Miami, there was this tiny, 2 table, order at the counter, Greek restaurant. My brother and I used to go there constantly, I was obsessed. They had gyro meat, that they would cut off the vertical rotisserie. I wanted to make you all something with tofu, that could be roasted and cut down the sides just like that. Then it can be added to pita, or you can make yourself a Greek rice bowl with it! It is also amazing in Greek salads!
What You Need To Make This Greek Inspired Tofu:
- Tofu: I recommend super firm tofu, I like the Trader Joe’s brand.
- Garlic, Oregano, Cumin, Salt and Pepper: For seasoning the marinade.
- Vegan Yogurt: Plain yogurt, I used Forager brand.
- Olive Oil and Lemon Juice: Whisked with the yogurt to make the marinade.
- Vegetable Broth: I pour it into the bottom of the pan, so collect all that good flavor and then you can baste the tofu with it.
- Vertical Skewer Pan: I used THIS ONE, but you can also use an onion cut in half, with wooden skewers stuck into it.
This is the best vegan Greek tofu for a multitude of reasons. My favorite thing about this tofu, is that it gets golden brown and nearing crunchy on the outside. However, it is tender and flavorful on the inside. Just like any meat you would cook on a vertical skewer. Proving, as if I needed more proof, that eating an animal free diet doesn’t mean you have to miss out on anything!
Why Should You Make This Juicy and Delicious Tofu:
- It is so fun to make!
- If you are looking for a unique way to use tofu, this is it.
- The tofu is seriously delicious.
- You can use it anyway you want, gyros or gyro bowls are my favorite!
- Flavorful is definitely an understatment.
The Best Vegan Greek Tofu
Thinly sliced, marinated tofu roasted on a vertical skewer.
Equipment
- 1 Vertical Skewer Pan Link and other options in notes
Ingredients
- 2 Blocks(15oz each) Super firm tofu*
- 1/2 Cup Plain vegan yogurt, I used Forager
- 1/4 Cup Lemon juice
- 2 Tablespoons Olive oil
- 4 Cloves Garlic, grated
- 1 Tablespoons Oregano, dried
- 1 teaspoon Salt
- 1/2 teaspoon Cumin
- 1/2 teaspoon Black pepper
- 1/3 Cup Vegetable broth
Instructions
- Once the tofu is prepped, slice each block into thin slices, using a vegetable peeler, mandolin, or just with a super sharp knife.
- Now, in a large mixing bowl, whisk together the yogurt, lemon juice, olive oil, garlic, oregano, salt, cumin and black pepper.
- Add the sliced tofu to the bowl and toss to coat all the tofu with the marinade. I like to use my hands so I can be gentle and not break the tofu strips.
- Cover the bowl of tofu with plastic wrap or any covering you want. Put in the fridge and let marinate for at least 3 hours, but the longer the better. I like to marinate overnight.
- Once ready to make the tofu, preheat the oven to 450 degrees(F).
- Take the tofu out of the fridge and start to layer it on a vertical skewer. If using a vertical skewer pan, no need to place in a separate pan. If you are using an onion cut in half with a wooden skewer stuck into it, place that in a small baking dish.
- Layer all the tofu, stacking it one slice on top of another, on to the skewer. Stacking them different directions so you create a tall circle or cone shape.(See video).
- You want to make sure all the tofu is nicely coated in the yogurt so it all sticks together in the stack.
- Pour the vegetable broth into the bottom of the pan or into the baking dish you have the onion in.
- Roast for 20-25 minutes, rotate in the oven and spoon or baste the broth at the bottom over the tofu. Roast for 20-25 more minutes or until the tofu is golden brown and you can make sure it is cooked through by pulling a piece of the outside off and making sure it is hot and firm on the inside.
- Cut down the sides of the skewer and then serve in a pita with your favorite gyro toppings or in a salad or a rice bowl.
Video
Notes
I used THIS vertical skewer pan.
You can also peel and cut an onion in half, then stab a wooden skewer into the center so it is standing up vertically and then slide your tofu on to the wooden skewer.
*I like to use the super firm tofu, I get it at Trader Joe’s. It holds up a lot better. But if you want to use extra firm, just make sure to drain and press all the liquid out of it!
Nutrition
Calories: 188kcal | Carbohydrates: 3g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 670mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 0.3mg
Made this for dinner tonight, it was sooo tasty
OMG. This was bloody amazing. I could not find super firm tofu so I pressed two blocks of extra firm tofu. I also did the tofu by using the onion method.
Sauce is bloody amazing and perfect for the thin pieces of tofu.
We served it in a Buddha Bowl with a tzatiki sauce. Kinda wish we did serve it in a pita, because that would have been totally amazing also.
Five stars for sure ….. Thank you Lauren for the inspiration.
I misread and made a bit of an error in preparation by adding the broth to the tofu marinade rather than using it as written. Other than a slightly longer cook-time, the flavor and texture were just super fantastic. Having made seitan versions of gyros that were “pretty good”, I can confidently say that this is the recipe and method I will be using exclusively going forward. Honestly, this is so much better than I’d anticipated, and I’d had high expectations based on the other recipes I’ve tried from here. Appreciate your work, so much.