Tofu gyros with tzatziki

Indulge in a tantalising twist with tofu gyros, featuring crisp sweet potato, charred tofu, and zesty tzatziki on wholemeal pita—pure Mediterranean bliss!

Having guests over or in need of a quick dinner? Simply multiply the quantities and measurements by the number of mouths you need to feed, and you’re sorted!

Serves: 1


  • ⅓ cup (100g) sweet potato
  • ¼ cup (50g) tofu (firm)
  • ½ tsp paprika
  • ½ tsp oregano
  • ½ tsp cumin
  • 1 tbsp lemon juice
  • 1 red onion
  • ⅔ cup (80g) cucumber
  • 1 small tomato
  • 1 tbsp coconut yoghurt
  • 1 clove minced garlic
  • ½ tbsp lemon juice
  • 3 tsp fresh parsley
  • 1 tbsp olive oil
  • 1 small wholemeal pita*

*Option to use gluten-free pita


  1. Pre-heat oven to 200°C. Line baking tray with baking paper.
  2. Cut sweet potato into long thin strips. Drizzle with half the olive oil and season with salt, pepper, paprika and half of the cumin. Spread evenly on baking paper, ensuring edges do not touch and roast for 30 minutes or until crisp.
  3. Meanwhile, add remaining cumin and olive oil, oregano, and half of the lemon juice to bowl with tofu.
  4. Heat griddle pan on high, and grill tofu for 3 minutes on each side or until charred.
  5. Slice red onion, cucumber and tomato finely. To make tzatziki, mix coconut yogurt, minced garlic and lemon juice and grated cucumber in a small bowl. For extra richness, add ¼ tbsp olive oil. Season with salt and pepper.
  6. Slice tofu into long strips. Assemble gyros by layering with sweet potato chips, tofu, cucumber, tomato and red onion on pita.
  7. Add roughly torn parsley and drizzle with homemade tzatziki to finish.

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