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Vegan Greek Lemon Herb Tofu Naanwiches

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These Vegan Greek Lemon Herb Tofu Naanwiches are packed with crispy herb-roasted tofu, creamy hummus, refreshing tzatziki, and a vibrant Greek kale salad. A satisfying Mediterranean-inspired meal wrapped in soft naan or pita.

Ingredients

  • 1 block (450 grams) organic firm tofu
  • 1 tbsp extra virgin olive oil
  • 1 tbsp reduced sodium tamari
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp nutritional yeast
  • 1 tbsp arrowroot starch
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
  • 1/3 cup freshly squeezed lemon juice
  • 2 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 3/4 tsp fine sea salt
  • Freshly ground black pepper
  • 1 cup non-dairy yogurt
  • 1/2 an English cucumber, grated, juice squeezed out
  • 2 tbsp freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • 1/3 cup fresh mint leaves, finely chopped
  • Pinch each fine sea salt and freshly ground black pepper
  • 1 large bunch of kale, chopped
  • 1 red bell pepper, diced
  • 1/2 an English cucumber, diced
  • 1 medium tomato, diced
  • 1/2 cup pitted Kalamata olives, sliced
  • Big handful of fresh parsley, finely chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp pure maple syrup
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/4 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 4 vegan naan or pitas

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, if desired.
  2. Chop the tofu into 1-inch cubes and place in a bowl. In a small dish, whisk together 1 tablespoon olive oil, tamari, 2 tablespoons lemon juice, nutritional yeast, arrowroot starch, 1 teaspoon oregano, and basil. Pour over the tofu and toss to coat. Arrange the tofu in an even layer on the baking sheet with some space between the cubes. Bake for 25 minutes.
  3. Meanwhile, make the hummus. Add the chickpeas, 1/3 cup lemon juice, tahini, 2 tablespoons olive oil, 2 minced garlic cloves, 3/4 teaspoon salt, and black pepper to a food processor. Process until smooth and transfer to a container.
  4. Make the tzatziki by stirring together the non-dairy yogurt, grated and squeezed cucumber, 2 tablespoons lemon juice, 2 minced garlic cloves, mint, and a pinch each of salt and black pepper.
  5. Make the Greek kale salad. Place the kale in a large bowl. Whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, red wine vinegar, dijon mustard, maple syrup, 2 minced garlic cloves, 1 teaspoon oregano, 1/4 teaspoon salt, and black pepper. Pour over the kale and massage until bright green and tender. Add the bell pepper, diced cucumber, tomato, Kalamata olives, and parsley, then toss to combine.
  6. Assemble each naanwich with a generous amount of Greek kale salad, tzatziki, baked tofu, and hummus. Fold the naan or pita over the filling and serve immediately.

Notes

  • Use non-dairy yogurt and vegan naan or pita to keep the recipe fully vegan.
  • Squeeze as much liquid as possible from the grated cucumber to prevent watery tzatziki.
  • For crispier tofu, leave space between the cubes on the baking sheet.
  • The hummus, tzatziki, and kale salad can be prepared ahead and refrigerated separately until assembly.

Nutrition

Find it online: https://yumfamilyrecipes.com/vegan-greek-lemon-herb-tofu-naanwiches/