Description
A flavorful vegan Greek souvlaki wrap filled with marinated tofu, tangy pickled onions, fresh vegetables, and creamy hummus. This plant-based take on a classic street food is hearty, satisfying, and perfect for a quick lunch or dinner.
Ingredients
Scale
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes optional
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1 large red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp maple syrup or sugar
- 1/2 tsp salt
- 4 large pita breads or flatbreads warmed
- 1 cup hummus store-bought or homemade
- 1 cup cherry tomatoes halved
- 1/2 cucumber sliced thin
- 1/4 cup fresh parsley or dill chopped
- 1/4 cup vegan tzatziki optional but highly recommended
- Squeeze of lemon juice for freshness
Instructions
- Press your tofu for at least 20 minutes to remove excess moisture. Cut into 1-inch cubes.
- In a bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, cumin, paprika, chili flakes, salt, and pepper to make the souvlaki marinade.
- Add the tofu cubes to the marinade, toss gently to coat. Cover and refrigerate for at least 1 hour, or preferably overnight.
- For the pickled onions, heat vinegar, water, maple syrup, and salt in a saucepan until warm. Pour over thinly sliced red onions in a jar. Let sit at room temperature for 30 minutes, then refrigerate.
- Heat a skillet or grill pan over medium-high heat. Add a little oil if needed.
- Cook the marinated tofu in a single layer for 3–4 minutes per side until golden brown and slightly crispy. Work in batches if necessary.
- Assemble the wraps by spreading hummus on warm pita bread.
- Top with cooked tofu souvlaki, pickled onions, tomatoes, cucumber, herbs, and vegan tzatziki.
- Add a squeeze of fresh lemon juice and wrap tightly.
Notes
- Pressing the tofu is essential for achieving a firm, meat-like texture.
- Marinating the tofu overnight yields the best flavor.
- Quick-pickled onions can be stored in the refrigerator for up to two weeks.
- Don’t overcrowd the pan when cooking the tofu to ensure even browning.
- Serve immediately for the best experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 wrap
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