This plant-based gyro is meaty and delicious!

Here’s everything you will need to make this delicious gyro:

For the Gyro:

Extra firm organic tofu
Oyster mushrooms - I typically find these at the Farmets Markets, Asian Markets, or Health food stores
Olive oil
Coconut aminos - or soy sauce if you don’t have coconut aminos
Smoked paprika
Cayenne pepper
Garlic powder
Coriander
Onion powder
Dried thyme
Black pepper
Fresh oregano - or dried oregano if you already have that on hand
Lemon juice
Vegetable broth

For the Tzatziki Sauce:

Plain dairy-free yogurt - my go-to brands are Cocojune, Forager, or Kite Hill
Cucumber
Lemon Juice and/or Red Wine Vinegar
Garlic cloves - minced or grated
Olive oil
Fresh dill
Fresh Mint
Salt and black pepper

For Serving:

Pita bread
Shredded lettuce
Sliced cucumber
Sliced tomato
Sliced red onion

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on social media or leaving a review below!

This makes roughly 3 servings depending on you decide to portion it out!

Ingredients:

For the Gyro

1/2 block (about 200g) extra firm tofu, shredded

2 cups shredded oyster mushrooms

2 tbsp olive oil

3 tbsp coconut aminos

1 tsp smoked paprika

1/4 tsp cayenne pepper

2-3 tsp garlic powder

1 tsp coriander

2-3 tsp onion powder

2-3 tsp dried thyme

1/4 tsp black pepper

1 tsp fresh oregano, chopped

1/4 cup vegetable broth

Salt as needed

For the Tzatziki Sauce

1 cup plain dairy-free yogurt

1/3 cup grated cucumber, squeezed to remove excess water

2 tsp red wine vinegar

2-3 cloves garlic, minced

2 tsp olive oil

1 tbsp chopped fresh dill

1 tbsp chopped fresh mint

Salt and black pepper to taste

For Serving:

Pita bread

Shredded lettuce

Sliced cucumber

Sliced tomato

Sliced red onion

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Marinade: In a large bowl, whisk together olive oil, coconut aminos, smoked paprika, cayenne pepper, garlic powder, coriander, onion powder, dried thyme, black pepper, fresh oregano, and vegetable broth.

Marinate Tofu and Mushrooms: Gently squeeze or press the excess water from the tofu before shredding. Add shredded tofu and oyster mushrooms to the marinade bowl. Mix well to ensure the tofu and mushrooms are evenly coated. Let them marinate for 20-30 minutes.

Bake Gyro Ingredients: Spread the marinated tofu and mushrooms on a greased baking sheet. Bake in the preheated oven for 20-25 minutes (or until crispy), stirring every 10 minutes for even cooking, until they are nicely browned.

Prepare Tzatziki Sauce: While the gyro ingredients are baking, prepare the tzatziki sauce. Combine dairy-free yogurt, grated cucumber, red wine vinegar, minced garlic, olive oil, chopped dill, salt, and black pepper in a bowl. Mix well. Add water as needed to thin the dressing and refrigerate until ready to use.

Warm Pita Bread: During the last 5 minutes of baking, place the pita bread on another baking sheet and warm them in the oven.

Assemble Gyros: Once the gyro ingredients are ready, assemble them. Spread a layer of tzatziki sauce on each warmed pita bread. Top with shredded lettuce, sliced cucumber, sliced tomato, sliced red onion, and a generous portion of the baked tofu and mushrooms. Drizzle more tzatziki sauce on top.

Serve: Serve the gyros immediately and enjoy your delicious plant-based meal!