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overhead shot of the tofu naanwich

Vegan Greek Lemon Herb Tofu Naanwiches


  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • 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.


Scale

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 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

Tzatziki

  • 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

Greek Kale Salad 

  • 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
  • 1 tsp dijon mustard
  • 1 tsp pure maple syrup
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/4 tsp fine sea salt
  • Freshly ground black pepper, to taste

For Serving 

  • 4 naan or pitas

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, if desired. 
  2. 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. 
  3. 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. 
  4. Make the tzatziki: Place the yogurt, cucumber, lemon juice, mint, garlic, salt, and pepper in a bowl and stir to combine. 
  5. 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. 
  6. 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! 

 

  • Category: Supper, Lunch
  • Cuisine: Greek

Keywords: vegan greek tofu, vegan lemon herb tofu, vegan naanwich, vegan souvlaki