Marinated oyster mushrooms and tofu in a warm pita with homemade tzatziki.
Greece, at home, tonight.
In a large frypan heat olive oil. Add sliced mushrooms and crumbled tofu. Fry until golden brown.
Mix together soy sauce, garlic powder, smoked paprika, vegan butter and liquid smoke. Pour over the mushroom-tofu mixture with a pinch of salt. Add water and simmer 10 more minutes. Set aside.
Make the tzatziki: mix coconut yoghurt, fresh dill, cucumber, lemon juice, garlic powder, salt and pepper together.
Toast the pita breads until golden on each side.
Build each gyros: 2 tbsp tzatziki, a handful of shredded lettuce, 3 rings of red onion, 2–3 tomato slices, 2 tbsp dried oregano and 2 tbsp mushroom-tofu mixture. Fold from the bottom like a cone and wrap the base in paper.
Per gyros. Makes 5.
Abundant in anti-inflammatory antioxidants that support immune cell function. When pulled apart and marinated, oyster mushrooms genuinely resemble the texture of gyros meat — fibrous, savoury and satisfying.
Complete amino acid profile for muscle repair and tissue recovery. Combined with oyster mushrooms, the mixture creates a genuinely substantial filling.
Coconut yoghurt is probiotic-rich — supporting gut microbiome health. Fresh dill adds antimicrobial and antioxidant compounds. Garlic provides allicin for immune and cardiovascular support.
Particularly high in quercetin — an anti-inflammatory flavonoid that also has antiviral properties. The sharpness of raw onion rings provides the authentic street-food character of gyros.
Take your tastebuds straight to Greece with these marinated oyster mushroom and tofu gyros. The combination creates a filling that is genuinely substantial and deeply savoury. The homemade tzatziki takes 2 minutes and tastes considerably better than anything from a packet.