Name: Vegan Greek Lemon Herb Tofu Naanwiches
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 block (450 grams) organic firm tofu; 1 tbsp extra virgin olive oil; 1 tbsp reduced sodium tamari; 2 tbsp freshly squeezed lemon juice; 1 tbsp nutritional yeast; 1 tbsp arrowroot starch; 1 tsp dried oregano; 1 tsp dried basil; 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed); 1/3 cup freshly squeezed lemon juice; 2 tbsp tahini; 2 tbsp extra virgin olive oil; 2 garlic cloves, minced; 3/4 tsp fine sea salt; Freshly ground black pepper; 1 cup non-dairy yogurt (or organic/local goat, sheep, or cow’s milk yogurt if not vegan); 1/2 an English cucumber, grated, juice squeezed out; 2 tbsp freshly squeezed lemon juice; 2 garlic cloves, minced; 1/3 cup fresh mint leaves, finely chopped; Pinch each fine sea salt and freshly ground black pepper; 1 large bunch of kale, chopped; 1 red bell pepper, diced; 1/2 an English cucumber, diced; 1 medium tomato, diced; 1/2 cup pitted Kalamata olives, sliced; Big handful of fresh parsley, finely chopped; 2 tbsp extra virgin olive oil; 2 tbsp freshly squeezed lemon juice; 1 tbsp red wine vinegar

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These vegan Greek lemon herb tofu naanwiches are inspired by Greek chicken souvlaki. Crispy lemon herb baked tofu, tzatziki, hummus, and Greek kale salad are loaded onto naan bread for the ultimate hearty summer meal.

overhead shot of a tofu naanwich with dishes of the toppings surrounding it

Meet our new sandwich obsession! These vegan naanwiches practically scream summer. Naan (or pitas) are loaded with Greek kale salad, tzatziki, hummus, and lemon herb baked tofu. The combination of the four components is outta this world delicious, and super satisfying, too!

This dish reminds me of a meal we enjoyed at a Greek restaurant during a family vacation in Vancouver many years ago–we had spent the entire day trekking through the UBC forest lands, followed by a seemingly endless walk up West Fourth Avenue, where we happened upon the most incredible Greek restaurant. Absolutely ravenous, we all ordered chicken souvlaki plates that were piled high with potatoes, orzo, Greek salad, and fluffy pita bread. Since crossing over to the veggie side of life, I have always wanted to create a vegan dish reminiscent of that plate, and I think I have succeeded with these naanwiches!

straight on shot of the tofu naanwich on a plate

recipe features

High in protein: Tofu gets a bad rap, both in some wellness circles and by meat lovers, but I can’t get enough of the stuff! It boasts over 15 grams of protein per serving, and when prepared with a tasty marinade such as the one you’ll use in this recipe, it’s also delicious. Just be sure to buy organic tofu to avoid pesticides and genetically modified organisms.
High in calcium: Both kale and tofu are excellent sources of calcium, which we all know is important for bone health.
Bursting with bold flavours: Plenty of lemon, garlic, olives, and spices imbue these naanwiches with mega flavour.

ingredients you need

For the tofu: Tofu, lemon juice, olive oil, tamari, arrowroot, nutritional yeast, oregano, and basil.
For the hummus: Chickpeas, lemon juice, garlic, tahini, olive oil, salt, and pepper.
For the tzatziki: Non-dairy yogurt (or organic yogurt if vegetarian), cucumber, mint, lemon, salt, and pepper.
For the Greek kale salad: Kale, red pepper, cucumber, tomato, olives, parsley, olive oil, lemon juice, red wine vinegar, dijon mustard, maple syrup, garlic, salt, pepper, and oregano.
Plus naan or pitas- either homemade or store-bought.

overhead shot of the baked tofu, hummus, tzatziki, kale salad

how to make the best greek tofu naanwich

Make the lemon herb tofu: Chop the tofu into cubes and place in a bowl. In a small dish, whisk together olive oil, tamari, lemon juice, nutritional yeast, oregano, basil, and arrowroot. Drizzle over the tofu and toss to coat. Transfer to a baking sheet and bake it for 25 minutes.
Make the hummus: Place the chickpeas, lemon juice, olive oil, tahini, garlic, salt, and pepper in a food processor and process until smooth.
Make the tzatziki: Place the yogurt, shredded cucumber, mint, lemon juice, garlic, salt, and pepper in a bowl and mix.
Make the Greek kale salad: Place the chopped kale in a bowl. Mix up the dressing, rub it into the kale, and then add the cucumber, tomato, peppers, olives, and parsley.
Assemble your naanwiches!

overhead shot close up of a greek tofu naanwich

more awesome tofu recipes

I hope you love these vegan Greek lemon herb tofu naanwiches! If you make them, leave a comment and rating below, and tag a photo @upbeet.kitchen and #upbeetkitchen on Instagram.

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