Tofu Gyros Wrap with Curry Dressing
MediterraneanMainshigh proteinvideoquickcomfort food
TOFU+48g protein
Recipe by Nikoleta · @surovadcerka
The trick is the peeler. Shredding the tofu into thin strips instead of cubing it gives you far more edge, and edge is what crisps — twenty minutes in a hot oven turns it into something close to the shavings you'd get off a gyros spit, with no fryer involved.
Two dressings rather than one, and both earn their place. The curry yogurt goes onto the tortilla as a base layer, the dill yogurt on top of the tofu at the end. Keeping them apart means each still tastes of itself when you bite through.
The lettuce goes down first, under the tomato and cucumber. It keeps the wetter vegetables off the tortilla so the wrap holds together instead of going soft. Thirty-five minutes, 48 g of protein.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
tofu
- 400 g firm white tofu
- 5 tsp gyros spice blend
- 70 ml canola oil, for pan-frying
curry dressing
- 100 g soy yogurt
- 3/4 tbsp curry powder
- 1/4 tsp salt
dill dressing
- 100 g soy yogurt
- 10 g fresh dill, finely chopped
- 1/4 tsp salt
wrap
- 100 g tomato
- 120 g iceberg lettuce
- 100 g cucumber
- 4 tofu tortilla
Contains: gluten, soy
How to make it
Nutrition
930Calories
48 gProtein
69 gCarbs
52 gFat
8 gFiber
per serving
