Vegan Gyro Salad
Elevate your salad game with this vibrant Vegan Gyro Salad—a plant-based twist on the beloved Mediterranean classic that's equal parts refreshing and satisfying. Marinated strips of golden-baked tofu deliver smoky, herby gyro-inspired flavors, while crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and tangy Kalamata olives create a symphony of textures in every bite. Topped with a creamy vegan tzatziki sauce and fragrant fresh dill, this wholesome dish is packed with Mediterranean charm and ideal for a quick yet flavorful lunch or dinner. Ready in just 35 minutes, it’s a nutrient-rich, gluten-free masterpiece that’s perfect for vegans and anyone craving a nutritious, flavor-packed meal!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 1 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 1 tsp Smoked paprika
- 1 large Cucumber
- 1 cup Cherry tomatoes
- 0.5 Red onion
- 1 large head Romaine lettuce
- 0.5 cup Kalamata olives
- 0.5 cup Vegan tzatziki sauce
- 2 tbsp Fresh dill
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat oven to 400°F (200°C).
Press the tofu for 10 minutes to remove excess moisture. Slice into thin strips.
In a bowl, combine olive oil, soy sauce, lemon juice, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper. Add the tofu strips to the bowl and gently toss to coat. Let marinate for 10 minutes.
Spread the marinated tofu strips on a baking sheet lined with parchment paper. Bake for 15 minutes, flipping halfway through, until golden and slightly crispy.
While the tofu bakes, prepare the salad: slice the cucumber into thin rounds, halve the cherry tomatoes, thinly slice the red onion, and chop the romaine lettuce.
In a large salad bowl, combine the cucumber, cherry tomatoes, red onion, romaine lettuce, and Kalamata olives.
Once the tofu is done, let it cool for a few minutes, and then add to the salad.
Drizzle the salad with vegan tzatziki sauce and sprinkle with fresh dill.
Toss the salad gently to combine all the ingredients. Serve immediately.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4264 mg | 185% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 28.2 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1127 mg | 87% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3158 mg | 67% | |
*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.
