From Greek Streets to Your Vegan Kitchen - Jimmy’s Vegan "Lamb" Gyro
Growing up here in the Garden State, I spent a LOT of time in Jersey Diners. Greek food became one of my favorites, and I had a very hard time resisting my number one favorite, the Gyro.
The aroma of sizzling meat, warm pita bread, and a symphony of vibrant toppings - that's the magic of a gyro. This iconic Greek street food has tantalized taste buds for centuries, originating from the döner kebab brought by Ottoman Turks. Traditionally, gyros are made with thinly sliced, seasoned lamb or chicken cooked on a vertical rotisserie, shaved off as it spins, and tucked into warm pita bread with a cooling tzatziki sauce and a variety of fresh vegetables.
But now that I’m living a Plant Based life, there isn’t room for my beloved Gyro the way it used to be. I decided to create my own version of one of my favorite dishes. And I have to say, this kinda nailed it. My recipe for a Vegan "Lamb" Gyro offers a flavor explosion that stays true to the spirit of the original while embracing the versatility of vegan ingredients.
The Vegan Twist: A Symphony of Substitutes
The beauty of vegan cuisine lies in its creativity. This recipe transforms the classic gyro by using firm tofu as the base. Tofu, a versatile soy product with a mild flavor, readily absorbs the robust marinade, taking on a meaty texture and depth of savory goodness.
The marinade is the heart and soul of this dish. Borrowing inspiration from the traditional gyro spice blend, it features a combination of soy sauce or tamari for umami, lemon juice for a touch of acidity, and liquid smoke to mimic the smoky notes from cooking on a rotisserie. Nutritional yeast adds a cheesy depth, while red miso paste and Marmite contribute a savory richness.
Aromatics like garlic and onion powder form the base layer, while classic gyro spices like oregano, cumin, paprika, and thyme bring warmth and complexity. A touch of red wine vinegar and rice wine vinegar adds a subtle tang that balances the richness of the marinade.
The Transformation: From Tofu to Savory Delight
The key to achieving a satisfyingly "meaty" texture lies in freezing the tofu for only an hour, to remove excess moisture. Drain the package, then toss it in the freezer. When you come back, just lay it out on some paper towels to get the extra moisture. Don’t press too hard! Slicing it thinly allows for maximum marinade absorption and even cooking. Pat it dry after slicing before the marinade is added. The tofu then takes center stage in the skillet, where it cooks until slightly crispy on the edges, mimicking the caramelized texture of gyro meat.
The Grand Finale: A Customizable Feast
The beauty of this recipe lies in its versatility. Serve your vegan "lamb" gyro in warm pita bread or lavash for a handheld treat. Load it up with classic gyro toppings like sliced red onions, juicy tomatoes, and vibrant red cabbage for a delightful textural contrast.
For a truly Greek-inspired experience, drizzle your gyro with za'atar spiced hummus, a creamy concoction featuring the Middle Eastern spice blend za'atar. Don't forget the vegan tzatziki sauce – a cooling symphony of cucumber, yogurt (use a plant-based alternative!), dill, and garlic that cuts through the richness of the dish.
Beyond the Plate: A Culinary Adventure Awaits
This Vegan "Lamb" Gyro recipe is not just a delicious meal; it's a testament to the boundless potential of plant-based cuisine. By embracing creative substitutions and leveraging the power of flavorful ingredients, we can recreate classic dishes while staying true to our dietary preferences. So, grab your favorite pita bread, whip up this flavorful vegan gyro, and embark on a culinary adventure that celebrates taste and tradition.
Tips and Variations:
Spicier kick: For those who love a bit of heat, add a thin layer of Sambal Oelek over the hummus.
Veggie "meat" alternatives: While tofu works beautifully, feel free to experiment with other plant-based options like seitan or tempeh. Adjust the marinating time based on the chosen protein alternative.
On the grill: If you have a grill handy, char the marinated tofu for a smoky, grilled flavor.
Leftovers: Leftover marinated tofu can be used in salads, wraps, or stir-fries.
Gluten-free option: Use gluten-free pitas or lettuce wraps for a celiac-friendly version.
With this recipe in hand, you can create a vegan gyro experience that's both delicious and satisfying. So, ditch the limitations and embrace the flavorful world of plant-based gyros!
Jimmy’s Vegan Gyro Recipe
Ingredients:
• 200g firm tofu, pressed and sliced into 1/8 inch thick strips
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce or tamari
• 1 teaspoon liquid smoke
• 1 tablespoon nutritional yeast
• 1 teaspoon red miso paste
• 1/2 teaspoon Marmite
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary, finely chopped
• 1/2 teaspoon marjoram
• 1/4 teaspoon salt (adjust based on the saltiness of the soy sauce and Marmite)
• 1 teaspoon red wine vinegar & 1 teaspoon rice wine vinegar
• 1 tablespoon Kitchen Bouquet (for color)
Instructions:
1. Prepare Tofu: Drain the tofu package and toss it in the freezer for one hour. Remove and let it defrost. Gently pat dry to remove excess water. Slice it into thin strips about 1/8 inch thick and gently pad the strips dry.
2. Make Marinade: In a bullet mixer or blender, combine olive oil, lemon juice, soy sauce, liquid smoke, nutritional yeast, miso paste, Marmite, red wine vinegar, and rice wine vinegar. Blend until smooth.
3. Add Spices and Garlic: Add minced garlic, onion powder, garlic powder, oregano, cumin, paprika, black pepper, thyme, rosemary, marjoram, and salt to the blended mixture. Blend again briefly to mix all the ingredients thoroughly.
4. Marinate Tofu: Place the tofu strips in a shallow dish or a resealable plastic bag. Pour the marinade over the tofu, ensuring all pieces are well coated. Cover or seal and let marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
5. Cook: When ready to cook, heat a NON STICK skillet over medium heat. Add the marinated tofu and cook until heated through and slightly crispy on the edges, about 5-7 minutes on each side. Drizzle with olive oil after first 3 minutes.
6. Compile: Spread some Za’atar Hummus (just mix the spice into some plain hummus, so easy!) on the pita or Lavash bread. Add a little Sambal Oelek if you’re spicy. load on 5 or 6 pieces of tofu, tomatoes, onions, red cabbage, vegan tzatziki (thank you Trader Joe’s), or whatever you want. Wrap it up and enjoy!
