Name: Gyros-style tofu wrap
Prep time: 30 min
Cook time: 30 min
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 400g/14oz plain flour, plus extra for dusting; 15g/½oz baking powder; 350g/12oz Greek-style yoghurt; 6 tbsp extra virgin olive oil; 2 tsp vegetable bouillon powder; 2 tsp honey or maple syrup; 2 tbsp soy sauce; 2 tsp ground cumin; 2 tsp dried parsley; 2 tsp dried oregano; 2 tsp garlic granules; 2 tsp dried rosemary; 2 x 225g packets smoked tofu, drained, patted dry and very finely sliced as thinly as possible; 450–600g/1lb–1lb 5oz frozen oven chips; 2 tbsp dried oregano; 1 tbsp garlic granules; ½ tsp sea salt; 1 tbsp olive oil; lettuce, such as Little Gem, shredded (optional); cucumber, sliced (optional); tomato, sliced; feta, crumbled (optional); hummus, shop-bought or homemade (optional); red cabbage, shredded and tossed with a little olive oil, lemon juice, salt and pinch of sugar (optional); tzatziki, shop-bought or homemade (optional); red onion, thinly sliced (optional)

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4–6
Dietary: Egg-free Nut-free Pregnancy-friendly Vegetarian

For a taste of Greek holidays without the meat try these tofu gyros. The cheaty seasoned fries are a revelation! You can take a shortcut by buying flatbreads, but Elly's 3 ingredient recipe is so easy that you won't regret the effort.

By Elly Curshen

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Ingredients

For the flatbreads

400g/14oz plain flour, plus extra for dusting
15g/½oz baking powder
350g/12oz Greek-style yoghurt

For the ‘gyros meat’

6 tbsp extra virgin olive oil
2 tsp vegetable bouillon powder
2 tsp honey or maple syrup
2 tbsp soy sauce
2 tsp ground cumin
2 tsp dried parsley
2 tsp dried oregano
2 tsp garlic granules
2 tsp dried rosemary
2 x 225g packets smoked tofu, drained, patted dry and very finely sliced as thinly as possible

For the chips

450–600g/1lb–1lb 5oz frozen oven chips
2 tbsp dried oregano
1 tbsp garlic granules
½ tsp sea salt
1 tbsp olive oil

For the toppings

lettuce, such as Little Gem, shredded (optional)
cucumber, sliced (optional)
tomato, sliced
feta, crumbled (optional)
hummus, shop-bought or homemade (optional)
red cabbage, shredded and tossed with a little olive oil, lemon juice, salt and pinch of sugar (optional)
tzatziki, shop-bought or homemade (optional)
red onion, thinly sliced (optional)

Method

To make the flatbread dough, mix the flour, baking powder and yoghurt in a large bowl to form a dough. Knead briefly and leave to rest.
Preheat the oven to 220C/200C Fan/Gas 7.
To make the ‘gyros meat’, mix all of the ingredients, except the tofu, in a large bowl. Carefully fold the tofu into the marinade.
Spread the tofu out evenly on a large baking tray and bake for 30 minutes. The bits at the edges will crisp up while the centre of the tray will stay soft. When serving, ensure everything is tossed together so everybody gets a mixture of soft and crispy bits.
Meanwhile, make the chips. Toss the oven chips with the oregano, garlic, salt and oil in a large bowl. Spread out on a large baking tray in a single layer. Cook alongside the tofu in the oven, according to the packet instructions. Work out timings so the chips are ready at the same time as the tofu – for example, if the chips take 20 minutes to cook, put them in 10 minutes after the tofu.
While the tofu and chips are in the oven, cut the flatbread dough into 4–6 pieces and roll out on a lightly dusted work surface into 5mm/¼in thick ovals.
Fry each flatbread in a large, dry frying pan until brown on both sides. Keep warm under a clean tea towel until all the flatbreads are cooked and everything else is ready. The steam created under the tea towel makes them more pliable – perfect for wrapping around the fillings!
Serve the ‘gyros meat’, flatbreads and chips along with the toppings, if using, for everyone to help themselves.

Gyros-style tofu wrap