Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Shaved Tofu Gyro Wraps
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- Level: Easy
- Total: 1 hr 35 min
- Active: 45 min
- Yield: 6 wraps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 716
- Total Fat
- 43 g
- Saturated Fat
- 7 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 35 g
- Cholesterol
- 34 mg
- Sodium
- 1313 mg
We’re always looking for different ways to transform tofu into something unexpected. Inspired by online creators like Nisha Vora, who slice tofu into thin sheets to mimic shaved meat, this shaved tofu gyro wrap turns a humble block of tofu into something surprisingly hearty. Super-firm tofu – no pressing required – is shaved into thin strips, then tossed in a savory blend of soy sauce, Worcestershire, smoked paprika and spices and roasted until crispy at the edges and meaty at the center. The tofu is piled into a warm pita with creamy tzatziki, crunchy lettuce, juicy tomatoes and briny hits of feta and pepperoncini. This recipe yields enough for six wraps, and since tofu leftovers keep well in the fridge, it’s a great option for meal prep.
- Level: Easy
- Total: 1 hr 35 min
- Active: 45 min
- Yield: 6 wraps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 716
- Total Fat
- 43 g
- Saturated Fat
- 7 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 35 g
- Cholesterol
- 34 mg
- Sodium
- 1313 mg
Ingredients
Shaved Tofu:
Wrap:
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Directions
- For the shaved tofu: Preheat the oven to 375 degrees F.
- Line 2 baking sheets with parchment. Brush each sheet of parchment with 1 tablespoon of the olive oil. Pat the tofu blocks dry and slice very thinly (1/8 inch or thinner). Spread the tofu on the prepared baking sheets. Season with 1 teaspoon salt and some pepper.
- Stir together the soy sauce, Worcestershire sauce, cumin, garlic powder, oregano, smoked paprika and brown sugar in a small bowl until combined. Brush or drizzle all over the tofu. Toss the slices gently to coat evenly. Some slices will break, which will help give the tofu a shaved appearance. Spread the tofu out again in a thin layer and drizzle each batch with 2 tablespoons more olive oil.
- Bake, flipping the slices and rotating the baking sheets top to bottom and front to back halfway through, until the tofu is crisp at the edges and browned but still soft in the center, 55 to 65 minutes. Avoid overcooking the tofu as it can get overly dry. Season with more salt and pepper if needed.
- For the wrap: Meanwhile, soak the red onion slices in ice water for 20 minutes, then drain and pat dry.
- When ready to serve, toast the pitas directly on the oven racks until warmed through, about 5 minutes.
- To assemble a wrap, spread a generous dollop of tzatziki on a pita. Top with a pile of shaved tofu, lettuce, tomato, onion, crumbled feta, pepperoncini and another dollop of tzatziki. Wrap the gyro with foil or parchment, leaving one side open and twisting the other end closed. Repeat and assemble the rest of the wraps.
