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!
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