Greek Tofu Gyro with Oregano Fries
Greek Tofu Gyro with Oregano Fries is packed with marinated golden tofu, Roma tomato, onion, crispy oregano fries, and pesto tucked into warm pita for a seriously good plant-based twist.
Equipment
- Sheet pan
- Medium skillet
Ingredients
- 2 pita, naan or flatbread of choice
- 8 ounces extra-firm tofu, pressed if needed and cut into 6 equal slices
- 2 tbsp pesto of choice, homemade or store-bought
- 1 Roma tomato, halved and cut into half moons
- 1 thin round onion, cut into half-moons (yellow or white)
- 1 medium golden potato, cut into thin fries (see Notes)
- 1½ tbsp olive oil
- ½ tsp oregano (Greek oregano if you have it)
- Salt and black pepper, to taste
Tofu Marinade
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp caper brine (or juice from a jar of pepperoncini)
- 1 garlic clove, minced or grated
- ½ tsp oregano (Greek if you have it)
- ½ tsp salt
Instructions
- Prep the Oven & Pan: Preheat oven to 425°F (218°C) and line a sheet pan with parchment paper.
- Make the Tofu Marinade: In a bowl, whisk together 2 tbsp olive oil, 2 tbsp fresh lemon juice, 2 tbsp caper brine, 1 garlic clove, ½ tsp oregano, and ½ tsp salt.
- Marinate the Tofu: Add the 8 oz sliced tofu to the marinade and gently coat all sides. Let sit for 30 minutes, or up to 3 hours, tossing halfway through. Use this time to prep the fries.
- Season the Fries: In a small bowl, mix 1½ tbsp olive oil and ½ tsp oregano. Add the thinly sliced golden potato fries to the sheet pan and toss with half of the oregano oil mixture, plus salt and black pepper, until evenly coated. Spread into a single layer and reserve the remaining oregano oil for drizzling over the finished gyros.
- Bake the Fries: Bake for about 25 minutes, stirring halfway through, until golden and crisp.
- Cook the Tofu: During the last 8–10 minutes of the fries cooking, heat a skillet over medium heat. Add the marinated tofu and cook for 3–4 minutes until golden. Flip, then pour the remaining marinade over the tofu and continue cooking until the second side is golden and the marinade has cooked into the tofu.
- Warm the Bread: Warm the pita, naan, or flatbread on a flattop or pop into the oven just until lightly toasted and warm.
- Assemble the Gyros: Spread pesto onto one half of each pita or flatbread. Add 3 pieces of tofu to each wrap, then layer with onion, tomato, and hot oregano fries. Fold and drizzle with the reserved oregano oil if desired.
- Serve: Serve immediately and enjoy!
Notes
Cutting the Fries
Slice a thin piece off one side of the potato so it sits flat. Cut into thin planks, stack a few pieces, then slice again into matchsticks for easy homemade fries that cook evenly.
Gluten-Free Option
Use gluten-free pita or flatbread if you need a gluten-free version.
One Serving Later
If only eating one gyro, store the remaining tofu, fries, veggies, and bread separately in the fridge. Reheat the tofu and fries, then assemble fresh when ready.
Make Ahead
The tofu can marinate up to 3 hours ahead for even more flavor.
Nutrition
Serving: 1gCalories: 575kcalCarbohydrates: 56gProtein: 20gFat: 31gSaturated Fat: 4.5gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gSodium: 720mgPotassium: 820mgFiber: 6gSugar: 4gVitamin A: 450IUVitamin C: 18mgCalcium: 190mgIron: 3.8mg
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