Vegetarian-Friendly Gyro Bowl Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
20 minutes
Servings:
3 Servings
Ingredients
  • 1 (14-ounce) block super-firm tofu
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 1 tablespoon dried oregano
  • 1 tablespoon dried dill
  • ½ teaspoon dried thyme
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups basmati rice, rinsed
  • 2 tablespoons lemon juice
  • Zest from one lemon
  • ½ teaspoon garlic granules
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ½ English cucumber
  • 1 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon red wine vinegar
  • 2 garlic cloves, finely minced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • ½ teaspoon salt
  • 3 cups chopped romaine lettuce
  • ½ English cucumber, chopped
  • 1 cup halved cherry tomatoes
  • ½ cup thinly sliced red onion
  • ½ cup Kalamata olives, halved
  • ½ cup crumbled feta cheese
  • Pita bread for serving
Directions
  1. Line a sheet pan with parchment paper.
  2. Slice the tofu into ¼-inch slices.
  3. In a small bowl, whisk together the olive oil, lemon juice, oregano, dill, thyme, garlic, salt, and pepper.
  4. Place the tofu in a container with a lid and gently toss with the marinade.
  5. Cover and refrigerate for 1 hour.
  6. Add the rice, 2 ¼ cups of water, lemon juice, lemon zest, garlic granules, salt, and olive oil, and bring the heat to high.
  7. Once boiling, cover and cook for 18 minutes (or follow your package’s directions).
  8. 15 minutes prior to the tofu being ready, preheat the oven to 425 F.
  9. Spread the tofu on a sheet pan in a single layer and roast for 20 minutes, flipping halfway.
  10. Meanwhile, prepare the tzatziki. Grate the cucumber to fill ½ cup.
  11. Place the grated cucumber in a strainer and with a wooden spoon, press any liquid out.
  12. In a blender, blend the grated cucumber with the Greek yogurt, olive oil, lemon juice, lemon zest, red wine vinegar, garlic, dill, mint, and salt until smooth.
  13. To assemble the bowls, divide the rice among bowls.
  14. Top the rice with romaine, cucumber, tomatoes, red onion, olives, and feta. Add the warm herbed tofu and finish with a generous drizzle of the tzatziki.
  15. Serve with warm pita on the side.