This flavor explosion is going to become a weekly staple in your household! When making these shredded tofu cabbage shawarma gyros, I knew I was going to love it for a few reasons.

Why I Love these Shredded Tofu Cabbage Shawarma Gyros

1. I love Mediterranean flavors (I'm such a sucker for za'atar).

2. The texture of shredded tofu is truly next level and replicates gyro meat so well. Grate your tofu on the larger side of your grater.

3. Cabbage is filled with nutrients and fiber so it's secretly healthy while simultaneously being delicious.

4. Drenching this gyro in creamy homemade vegan tzatziki ties it all together and adds that needed sauce component.

5. Eating it in a warmed whole wheat pita is so fun!

Preparation

To prepare this dish, start by shredding your tofu and chopping your cabbage and shallots. Mix your spices together (these seasonings are next level). On one baking sheet, spread out your tofu and coat with ½ of your spice mixture as well as the cornstarch, tamari (or soy sauce), and some avocado oil. On the other baking sheet, spread out your cabbage and shallots and toss with the other ½ of the spice mixture and some avocado oil.

Place them in the oven. While they're baking, make your tzatziki and prep your romaine lettuce. Heat up your pita and then once your cabbage and tofu are cooked, assemble your gyro!

Assembly & Storage

To assemble, I put my pita on a large sheet of parchment paper then added the rest of the ingredients on top. Then, fold your gyro and wrap the parchment paper around the bottom half. The parchment paper allows you to eat it in a cleaner way where fewer things spill out so I'd highly recommend it!

The leftovers the next day are delish! So store all of your unassembled parts in separate containers and heat them up the next day and assemble your pita. I hope you enjoy!

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Shredded Tofu Cabbage "Shawarma" Gyro with Tzatziki

These vegan shredded tofu cabbage shawarma gyros are packed with shredded tofu that mimics a meat consistency and topped with a homemade tzatziki!

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Servings 4

Ingredients

2 tablespoon avocado oil
1 16 oz block tofu pressed and shredded
2 cups green cabbage shredded
2 cups red cabbage shredded
2 shallots sliced
2 teaspoon garlic powder
2 teaspoon za'tar
1 teaspoon ground coriander
1 teaspoon thyme
1 teaspoon oregano
Salt

For Tofu in addition to above seasonings

1 tablespoon cornstarch
1 tablespoon tamari

Tzatziki

¾ cup dairy free yogurt
2 garlic cloves minced
2 tablespoon fresh dill chopped
½ cucumber shredded
½ lemon juiced
salt/pepper

Other

Romaine lettuce
Whole wheat pita to assemble (Gluten-Free pita if gluten-free)

Instructions

Preheat oven to 425F, grate your tofu and chop cabbage and shallots. Put your tofu on one baking tray and your cabbage/shallot mixture on another tray.
Coat your tofu with tamari and cornstarch.
Get all of your seasonings together, mix, then pour ½ over your cabbage with avocado oil and pour the other ½ of the seasonings with some more avocado oil over your tofu and incorporate.
Bake the tofu for 20 min tossing ½ way through
Bake the cabbage for 25-30 minutes tossing ½ way through
In the meantime mix all of your yogurt dressing toppings together and set aside
To assemble warm your pita, put some romaine on then top with cabbage and tofu, enjoy!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for a side to this, try out my crispy potato wedges!