Vegetarian Gyro Salad
Elevate your salad game with this vibrant and protein-packed Vegetarian Gyro Salad that channels all the bold, savory flavors of a classic gyro in a wholesome, meat-free twist! Featuring perfectly spiced, golden-crispy tofu strips seasoned with oregano, smoked paprika, and cumin, this salad is a flavor explosion in every bite. Crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and zesty red onions form the fresh vegetable base, while crumbles of tangy feta cheese, briny Kalamata olives, and a drizzle of creamy homemade tzatziki dressing add layers of Mediterranean flair. Quick to prepare and ready in just 30 minutes, this gluten-free, vegetarian delight is perfect for a light lunch, dinner, or even meal prep. Bursting with vibrant textures and flavors, this nutritious salad is proof that healthy eating never has to sacrifice taste.
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Recipe Information
Ingredients
- 14 ounces Extra firm tofu
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 0.75 cup Feta cheese, crumbled
- 0.5 cup Kalamata olives, pitted and sliced
- 0.25 cup Flat-leaf parsley, chopped
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Dill, finely chopped
- 1 large Garlic clove, minced
Instructions
Drain and press the tofu to remove excess moisture. Slice into 1/4-inch thick strips.
In a bowl, combine olive oil, garlic powder, oregano, smoked paprika, cumin, salt, and black pepper. Add the tofu and toss to coat evenly.
Heat a non-stick skillet over medium heat. Add the tofu pieces and cook for about 5 minutes on each side or until golden and slightly crispy. Remove from heat and set aside.
While the tofu is cooking, prepare the salad base. Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the red onion. Add these to a large salad bowl.
In a small bowl, whisk together Greek yogurt, lemon juice, dill, and minced garlic to create the tzatziki dressing.
Add the cooked tofu to the salad and drizzle with tzatziki dressing.
Sprinkle the salad with crumbled feta cheese, sliced Kalamata olives, and chopped parsley.
Toss everything gently and serve immediately. Enjoy your flavorful Vegetarian Gyro Salad!
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 5207 mg | 226% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 29.9 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4143 mg | 319% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3565 mg | 76% | |
*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.
