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!
Shredded Tofu Cabbage "Shawarma" Gyro with Tzatziki
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
- First, start with your tofu & cabbage. Preheat your oven to 425F and line 2 baking sheets with parchment paper
- Grate your tofu (just like you would cheese!), finely chop your cabbage and thinly slice your shallots.
- Put your tofu on one baking tray and your cabbage/shallots on the other tray
- In a small bowl, mix your garlic powder, za’atar, coriander, thyme, oregano, salt, and pepper
- Coat your tofu with soy sauce and cornstarch then pour ½ of the spice mixture over your tofu. Mix to incorporate.
- Coat your cabbage mixture with avocado oil then pour the remainder of the spice mixture over your cabbage and toss with your hands until fully coated
- Bake your cabbage for 25-30 minutes, tossing half way through
- Bake your tofu for 20-25 minutes, tossing half way through
- In the meantime, shred your cucumber and using a paper towel, squeeze all of the water out. Then mix the rest of the tzatziki ingredients together in a bowl
- To assemble, warm your pita, add some chopped romaine, tofu, cabbage, and top with tzatziki
- Storage: I would recommend keeping each component of this dish separate in the fridge for maximum freshness. Can be stored for up to 5 days
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!
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