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.

Greek Lemon Herb Tofu Naanwiches [Vegan]

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Serves

4

Cooking Time

25

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Ingredients

For the Tofu:

  • 1 block (450 grams) organic firm tofu
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon reduced sodium tamari
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon nutritional yeast
  • 1 tablespoon arrowroot starch
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

For the Hummus:

  • 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
  • 1/3 cup freshly squeezed lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon fine sea salt
  • Freshly ground black pepper

For the Tzatziki:

  • 1 cup non-dairy yogurt
  • 1/2 an English cucumber, grated, juice squeezed out
  • 2 tablespoons 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

For the 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 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste

For Serving:

  • 4 naan or pitas
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Preparation

  1. Preheat the oven to 400°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.
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