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.
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!
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.
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!
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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Vegan Greek Lemon Herb Tofu Naanwiches
- Total Time: 45 minutes
- Yield: 4 naanwiches, with leftover hummus and tzatziki 1x
- Diet: Vegan
Description
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.
Ingredients
Crispy Lemon Herb Tofu
- 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
Hummus
- 1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
- ⅓ cup freshly squeezed lemon juice
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ¾ tsp fine sea salt
- Freshly ground black pepper
Tzatziki
- 1 cup non-dairy yogurt (or organic/local goat, sheep, or cow’s milk yogurt if not vegan)
- ½ an English cucumber, grated, juice squeezed out
- 2 tbsp freshly squeezed lemon juice
- 2 garlic cloves, minced
- ⅓ cup fresh mint leaves, finely chopped
- Pinch each fine sea salt and freshly ground black pepper
Greek Kale Salad
- 1 large bunch of kale, chopped
- 1 red bell pepper, diced
- ½ an English cucumber, diced
- 1 medium tomato, diced
- ½ 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
- 1 tsp dijon mustard
- 1 tsp pure maple syrup
- 2 garlic cloves, minced
- 1 tsp dried oregano
- ¼ tsp fine sea salt
- Freshly ground black pepper, to taste
For Serving
- 4 naan or pitas
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, if desired.
- Chop the tofu into 1-inch cubes and place in a bowl. In a small dish, whisk together the olive oil, tamari, lemon juice, nutritional yeast, arrowroot, oregano, and basil. Pour over the tofu and toss to coat. Transfer the tofu onto the baking sheet, arranging in an even layer with some space in between each tofu cube. Bake for 25 minutes.
- Meanwhile, make the hummus: Place the chickpeas, lemon juice, tahini, olive oil, garlic, salt, and pepper in a food processor and process until smooth. Transfer into a container.
- Make the tzatziki: Place the yogurt, cucumber, lemon juice, mint, garlic, salt, and pepper in a bowl and stir to combine.
- Make the Greek kale salad: Place the kale in a large bowl. Whisk the olive oil, lemon juice, red wine vinegar, dijon, maple syrup, garlic, oregano, salt, and pepper together and pour over the kale. Massage the dressing into the kale until it’s bright green and tender, then add the remaining salad ingredients and toss.
- Assemble the naanwiches: Place a generous amount of kale salad, tzatziki, tofu, and hummus on each of the naan or pitas, fold over, and enjoy immediately.
Notes
Not in a naanwich mood? Simply prepare all the components and serve them in a bowl. Perhaps add some cooked quinoa or brown rice for some grounding carbs!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Supper, Lunch
- Cuisine: Greek
Keywords: vegan greek tofu, vegan lemon herb tofu, vegan naanwich, vegan souvlaki
John
By far the best vegan Greek food I have made. Easy to follow this recipe too.
★★★★★
Suzanne
This looks so good! Do you use this tofu recipe for any other dishes?
Allison
Thank you! Yes, I do- it’s really good in salads and bowls, too! 🙂
Vanessa
Thanks for sharing! Does the sauce keep long?
Allison
The sauce should keep for up to five days in the fridge. Thanks!