Vegan Greek Souvlaki
Bring the rich, savory flavors of the Mediterranean to your table with this Vegan Greek Souvlaki recipe! Perfectly marinated extra-firm tofu takes center stage, grilled to golden perfection alongside vibrant red bell pepper and red onion for a plant-based twist on the classic Greek dish. A refreshing homemade vegan tzatziki sauce made with cucumber, dill, and creamy vegan yogurt adds an authentic flair, while juicy tomatoes, crisp lettuce, and warm flatbreads complete the hearty and satisfying wrap. Easy to prepare in under an hour, this delicious vegan souvlaki is ideal for family dinners, summer BBQs, or a flavorful meal on-the-go. Featuring bold spices like smoked paprika and oregano, this recipe is a must-try for anyone craving healthy, Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 1 medium red bell pepper
- 1 medium red onion
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 teaspoons oregano
- 3 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small cucumber
- 1 cup vegan yogurt
- 1 tablespoon dill
- 1 tablespoon vinegar
- 4 large flatbreads
- 2 medium tomatoes
- 1 bunch lettuce
Instructions
Press the tofu with a tofu press or between paper towels with a heavy object on top for at least 15 minutes to remove excess moisture.
Cut the pressed tofu into 1.5-inch cubes. Chop the red bell pepper and red onion into similar-sized pieces.
In a bowl, mix olive oil, lemon juice, chopped garlic, oregano, smoked paprika, salt, and black pepper.
Add the tofu cubes to the marinade, ensuring they are well coated. Marinate for at least 1 hour in the refrigerator.
While the tofu is marinating, prepare the vegan tzatziki sauce. Grate the cucumber and squeeze out excess water.
Combine the grated cucumber, vegan yogurt, chopped dill, vinegar, a pinch of salt, and pepper in a bowl. Stir well and refrigerate.
Preheat the grill or grill pan over medium-high heat.
Thread the marinated tofu, red bell pepper, and onion onto skewers.
Grill the skewers for about 10-12 minutes, turning occasionally, until the tofu is golden and the vegetables are tender.
Warm the flatbreads on the grill for about 30 seconds on each side.
Assemble the souvlaki by placing a skewer on each flatbread. Remove the skewer, leaving the ingredients on the bread.
Top with fresh slices of tomato, lettuce, and a generous dollop of vegan tzatziki.
Fold the flatbread around the filling and serve immediately.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 12.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
