This tofu recipe reminds me of my favourite Lebanese restaurant! Growing up, my family would go there regularly. Even today, when I step into the restaurant, the owner greets me and asks about my mother! This plant-based alternative to traditional gyros is sure to please the whole family.
Ingredients
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450 g (1 lb) extra-firm tofu, drained*
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45 ml (3 tbsp) olive oil
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15 ml (1 tbsp) vinegar (white wine, red wine, apple cider, etc.)
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10 ml (2 tsp) smoked paprika
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10 ml (2 tsp) ground coriander
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5 ml (1 tsp) ground cinnamon
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2 ml (½ tsp) ground cumin
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1 ml (¼ tsp) allspice (or mild spice blend)
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Salt and pepper to taste
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a non-stick mat.
- Using a clean cloth, press the tofu to remove as much liquid as possible.
- Slice the tofu into thin strips using a peeler or cheese slicer. You can also grate the tofu or crumble it with your hands for different textures.
- In a large bowl, mix the olive oil, vinegar, and spices. Add the tofu pieces and toss to coat evenly.
- Spread the tofu strips on the baking sheet in a single layer.
- Bake for 15 minutes, then flip or stir the pieces, and continue baking for another 10 minutes, or until the tofu is golden brown.
- Serve immediately in whole wheat pita bread with hummus and/or garlic sauce, fresh vegetables (lettuce, tomato, cucumber, bell peppers, etc.), and pickled onions.
Notes
Best served the same day. Keeps for 3 days in the refrigerator, but does not freeze well.
*For this recipe, it is recommended to use extra-firm tofu in vacuum-sealed packaging rather than water-packed tofu, as it tends to be firmer and easier to slice.
