Gyros are traditional Greek street food made with meat, especially pork or chicken, then wrapped up with salad and fried potatoes in a thick, soft flatbread and drizzled with garlic sauce. But you can make this wonderful vegan version with tofu and aubergines.
Ingredients
For the Tzatziki
- 8 oz (225 g) (1 cup) dairy-free soya or coconut milk yoghurt alternative
- 1 tbsp olive oil
- ½ cucumber, diced
- 2 garlic cloves, crushed
- A few sprigs of mint, finely chopped
- A few sprigs of dill, finely chopped
- ½ grated lemon zest and juice
- Salt and freshly ground black pepper
For the Gyros
- 2 aubergines (eggplants), thickly sliced
- Olive oil, for brushing
- 1 tsp za’atar
- 1 tsp dried oregano or marjoram
- 14 oz (400 g) extra-firm or firm tofu, pressed and cut into strips
- 4 large flatbreads or thick pitta breads
- ¼ cucumber, sliced
- 4 tomatoes, quartered
- ½ red onion, thinly sliced
- Crisp lettuce leaves, shredded
- 1–2 tsp harissa
- Lemon wedges, to serve
How to Make It
- For the tzatziki, combine all the ingredients together in a bowl and stir well. Season to taste with salt and pepper.
- Brush the aubergine slices on both sides with oil. Sprinkle with the za’atar and herbs and season lightly with salt and pepper.
- Place a large griddle pan over a medium to high heat and, when it’s hot, add some aubergine slices (do this in batches). Cook for 2–3 minutes each side, or until charred, golden brown and attractively striped. Drain on kitchen paper (paper towels) and keep warm.
- Season the tofu with salt and pepper and brush some more oil over the hot griddle pan. Cook the tofu for about 5 minutes, turning until browned and golden all over. Remove and drain on kitchen paper.
- Warm the flatbreads or pitta breads in a lightly oiled griddle pan or frying pan (skillet). Divide the griddled aubergines and tofu, cucumber, tomatoes, onion and lettuce between them. Season lightly with salt and pepper and drizzle with tzatziki. Add a dash of harissa.
- Place each flatbread on a square of foil or baking parchment and fold up or roll over to enclose the filling. Eat immediately, with a squeeze of lemon, while they are warm.
