Name: Vegan Tofu Gyros
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 16 ounces super-firm tofu (drained); 1 tablespoon olive oil; 1/4 cup soy sauce; 1 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup grape tomatoes (quartered); 1/2 cup red onion (diced); 4 cloves garlic (minced); 1/4 cup parsley (minced); 2 tablespoons olive oil; 1/2 lemon (juiced); 2 teaspoons cumin; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup tahini; 3 cloves garlic (minced); 2 tablespoons olive oil; 1 tablespoon maple syrup; 1 tablespoon nutritional yeast; 1/2 lemon (juiced); 1/4 cup water; 1/4 teaspoon salt; 4 pieces large pita bread or naan; 1/4 cup vegan feta

Jump to Recipe Jump to Video Print Recipe

These Vegan Tofu Gyros are stuffed with savory tofu, a fresh herby tomato salad, creamy tahini sauce, and tangy vegan feta, all wrapped in warm pita or naan. This easy plant-based dinner is packed with Mediterranean flavors and perfect for weeknight meals or meal prep!

Send this recipe to your email for later

Before I stopped eating meat, I ordered gyros any chance I got. Warm, fluffy pita? Creamy sauce? Fresh veggies? Sign me up every single time! I’ve been vegetarian for a long time now, but I still love finding ways to recreate the restaurant dishes I grew up eating, and these Vegan Tofu Gyros absolutely hit the mark.

Instead of meat, I use thinly sliced tofu that’s marinated in a blend of soy sauce and spices and then cooked. Then I pile all the good stuff onto a soft pita: bright, herby tomato salad, a generous drizzle of creamy tahini sauce, and a sprinkle of vegan feta.

These Vegan Tofu Gyros come together in about 40 minutes and are completely customizable! You can switch up the sauce, add some roasted veggies, or even get creative with your favorite Mediterranean mix-ins, like olives, artichoke hearts, toasted pine nuts, or sun-dried tomatoes.

Whether you’re already a tofu fan or just looking for a fun new vegetarian dinner to try out, I hope you love this recipe as much as I do. Give it a try and let me know your thoughts!

Why you’ll love these Vegan Tofu Gyros

They’re packed with bold, Mediterranean-inspired flavors.
They’re completely plant-based and loaded with protein, thanks to super-firm tofu.
They come together fast and require just 10 minutes of cook time.
They’re fresh, herby, and super satisfying.
They’re totally customizable based on your preferences.

Vegan Tofu Gyro ingredients

Tofu is used to mimic the taste and texture of meat in regular gyros. I prefer super-firm tofu since it crisps up well in the skillet and doesn’t need to be pressed. You can also use firm or extra-firm tofu, but make sure you drain and press it well first.
Soy sauce, olive oil, paprika, salt, and black pepper create a simple marinade that gives the tofu a savory, smoky flavor in just 15 minutes.
Grape tomatoes are the star ingredient of the herby tomato salad. They add color, freshness, and the perfect amount of sweetness. Feel free to swap in cherry tomatoes or other types of tomatoes!
Red onion gives the salad a little crunch and a sharp flavor to help balance out the creamy sauce.
Garlic is used in both the tomato salad and tahini sauce for lots of bold, savory flavor. Fresh is best here!
Parsley brightens up the tomato salad with its fresh, herby flavor.
Lemon juice adds a little acidity to complement the richness of the tofu and tahini sauce.
Tahini creates a creamy, nutty sauce that’s the perfect finishing touch for these vegan gyros.
Maple syrup and nutritional yeast add a touch of sweetness and a savory, cheesy flavor to the tahini sauce.
Pita bread or naan holds all of the delicious fillings together. Make sure you warm it a bit before serving so it’s soft and pliable.
Vegan feta adds a creamy, tangy finish that pairs perfectly with the savory tofu and fresh tomato salad. I use vegan feta from Follow Your Heart, but any brand will work.

How to serve Vegan Tofu Gyros

Pair with crispy baked fries or roasted sweet potatoes (my go-to!) to make it a classic gyro-inspired meal.
Serve with a Greek salad for a fresh, colorful side.
Enjoy alongside Lemon Rice or herbed couscous if you’re looking for a heartier meal.
Turn it into a gyro bowl — serve the tofu, tomato salad, tahini sauce, and vegan feta over rice, quinoa, or chopped romaine instead of wrapping everything in pita.
Sprinkle on extra toppings like shredded lettuce, sliced cucumbers, pickled red onions, or Kalamata olives to add even more flavor.

Substitutions & variations

Super-firm tofu – Extra-firm or firm tofu will work too, but you’ll need to press it well first (around 15-20 minutes) to remove excess moisture.
Soy sauce – Substitute tamari for a gluten-free option or coconut aminos for a slightly sweeter flavor.
Parsley – If you don’t have any parsley on hand, fresh dill, mint, or cilantro can be swapped in instead. You can also try using a combination of herbs for extra flavor and freshness!
Grape tomatoes – Cherry tomatoes or diced Roma tomatoes will work just as well in this recipe.
Pita or naan – Wrap everything in tortillas, flatbread, or lavash, or serve it over rice, quinoa, or lettuce for a fun gyro bowl.
Vegan feta – Vegan feta adds a nice finishing touch, but you can skip it or substitute another dairy-free cheese if you prefer.
Turn up the heat – Add a pinch of cayenne pepper to the tofu marinade or drizzle with hot sauce before serving for a spicy kick.

Quick recipe tips

Slice the tofu as thinly as possible! A mandoline makes this easy, but a sharp knife works too. Thin slices develop more browned edges and better mimic traditional gyro meat.

Let the tofu marinate a little longer for an even richer flavor.

Warm up your pita or naan before assembling to help it fold more easily.

Thin the tahini sauce as needed; it naturally thickens as it sits, so whisk in an extra splash of water until it’s smooth and drizzleable.

Assemble just before serving to keep the pita or naan from getting soggy.

Step-by-step instructions

Marinate the tofu: Slice the tofu into thin strips, then toss with the olive oil, soy sauce, paprika, salt, and pepper. Let it marinate for 15-20 minutes.

Cook the tofu: Cook over medium heat for 5-10 minutes, flipping occasionally, until lightly browned.
Make the tomato salad: Stir together the tomatoes, red onion, garlic, parsley, olive oil, lemon juice, cumin, salt, and pepper.

Whisk the tahini sauce: Whisk together the tahini, garlic, olive oil, maple syrup, nutritional yeast, lemon juice, water, and salt until smooth, adding more water if needed.
Assemble the gyros: Warm the pita or naan, spread with tahini sauce, then top with the tofu, tomato salad, and vegan feta. Serve immediately.

Make ahead & storage

These Vegan Tofu Gyros are awesome for meal prep, as you can make almost everything ahead of time and assemble just before serving. For the freshest texture, store everything separately until you’re ready to eat!

Meal prep

Cook the tofu: Prepare the tofu up to 4 days in advance and store it in an airtight container in the refrigerator.
Make the tahini sauce: The sauce can be made up to 5 days ahead. If it thickens in the fridge, whisk in a splash of water before serving.
Prep the tomato salad: Mix the tomato salad up to 1 day ahead for the freshest flavor and texture.
Assemble fresh: Warm the pita or naan and assemble the gyros right before serving to keep everything fresh.

Storing leftovers

Fridge: Store the tofu, tomato salad, tahini sauce, and pita or naan in separate airtight containers. The tofu will keep for up to 4 days, the tomato salad for up to 2 days, and the tahini sauce for up to 5 days.
Reheat the tofu: Pop the tofu into the microwave to warm it up before assembling the gyros.
Refresh the sauce: If the tahini sauce thickens after chilling, stir in a little water and give it a whisk.

Freezing

Freeze the tofu: Cooked tofu can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Skip freezing the rest: Apart from the tofu, the other components in this recipe won’t freeze well and are best enjoyed fresh.

FAQ

Yes! Extra-firm tofu works well, but you’ll want to press it for at least 20-30 minutes first to remove excess moisture so it browns nicely. Pop it into a tofu press or wrap it in paper towels and stick something heavy on top.

You can! The tofu, tahini sauce, and tomato salad can all be prepared in advance and stored separately in the refrigerator. Assemble the gyros just before serving for the best texture.

You can swap the tahini sauce for vegan tzatziki, hummus, garlic sauce, or even your favorite dairy-free yogurt sauce.

The filling is naturally gluten-free if you use tamari instead of soy sauce. Simply serve it in gluten-free pita or over rice or salad instead of traditional pita or naan.

They’re delicious with roasted potatoes, baked sweet potato fries, Greek salad, lemon rice, hummus, or roasted veggies for a complete Mediterranean-inspired meal.

Stay in the loop!

Healthy eating tips & recipes delivered directly to your inbox

More easy ways to use tofu

Tandoori Tofu Rice Bowls with Creamy Cilantro Lime Sauce and Pickled Red Onions

Roasted Tofu Veggie Bowl with Sunflower Sauce

Roasted Tofu Veggie Bowl with Creamy Sunflower Sauce

Spiral Veggie Tart

Teriyaki Tofu Quinoa Bowls

High-Protein Chocolate Tofu Pudding

Southwest Tofu Scramble

High-Protein Vegan Orange Chicken

Creamy Vegan Tofu Pesto

Easy Tandoori Tofu Quesadillas

Print Pin

Vegan Tofu Gyros

These easy Vegan Tofu Gyros are loaded with marinated tofu, fresh tomato salad, creamy tahini sauce, and tangy vegan feta. Ready in just 40 minutes, they're a delicious plant-based twist on a classic.

Course Main Course

Cuisine Greek, Mediterranean

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 710kcal

Ingredients

Tofu Gyro "Meat"

16 ounces super-firm tofu drained
1 tablespoon olive oil
1/4 cup soy sauce
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

Herby Tomato Salad

1 cup grape tomatoes quartered
1/2 cup red onion diced
4 cloves garlic minced
1/4 cup parsley minced
2 tablespoons olive oil
1/2 lemon juiced
2 teaspoons cumin
1/4 teaspoon salt
1/4 teaspoon black pepper

Creamy Tahini Sauce

1/3 cup tahini
3 cloves garlic minced
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon nutritional yeast
1/2 lemon juiced
1/4 cup water
1/4 teaspoon salt

Assembly

4 pieces large pita bread or naan
1/4 cup vegan feta

Instructions

Tofu Gyro "Meat"

Use a mandoline (or sharp knife) to slice the tofu into thin strips.
Add tofu to a skillet with olive oil, soy sauce, salt, black pepper, and paprika. Toss gently to coat.
Let the tofu marinate in the skillet for 15-20 minutes.
Cook over medium heat for 5-10 minutes, flipping occasionally, until lightly browned. Remove from heat and set aside.

Herby Tomato Salad

In a bowl, combine the chopped tomatoes, onion, parsley, and garlic.
Drizzle with olive oil and lemon juice, then season with salt, pepper, and cumin. Stir well and set aside.

Creamy Tahini Sauce

In a small cup or bowl, whisk together the ingredients for the sauce until creamy and smooth. Adjust consistency with a splash of extra water if needed.

Assembly

Warm naan or pita bread for about 30 seconds to make it more pliable.
Spread a layer of tahini sauce on the naan or pita. Top with tofu and a few scoops of herby tomato salad.
Sprinkle with vegan feta cheese and enjoy!