I have done it again. All things gyro! This time, I made gyro tofu sliders with tzatziki slaw. The tofu was pan fried so it was nice and crispy on the outside, just the way I like it!
The first time I tried this recipe, I was using up leftovers from the fridge. I had just made my favorite gyro recipe, these tempeh gyro tacos, and I was inspired to try the marinade with some leftover tofu.
I did not have more tortillas, but I did have slider buns that needed used, so it seemed like a win-win scenario. The sliders were topped with slaw and tzatziki sauce, and was amazed at how much I loved them!
Of course I loved them, I love all things gyro after all. However, I promise that you will love them too! The marinade is what really makes this recipe awesome, and the crispy tofu caramelized perfectly as well.
Variations to the Gyro Tofu Sliders with Tzatziki Slaw recipe:
- Yogurt: I always use Greek yogurt for the extra protein, but you could use regular with success as well. I buy the non-fat, but any plain variety you like will work.
- Cabbage: use green in place of red, or try a bag of coleslaw mix if you’re in a hurry.
- Dill: both fresh and dried work in this recipe. I have made the tzatziki so many times, its perhaps surprising that I don’t have a preference for fresh or dried. They are both good, so use what you have.
- Leftovers: store all leftover ingredients separately (including the cucumber and cabbage). Reheat the tofu in skillet, assemble the slaw, and build the sliders.
- 16 oz block tofu, pressed and drained
- 2 TBS each: ketchup, lemon juice, soy sauce
- 1 tsp each: onion powder and garlic powder
- ½ tsp each: salt, black pepper, oregano, basil
- 1 cup Greek yogurt
- 2 garlic cloves, minced
- 1 TBS red wine vinegar
- 1 tsp dried dill or 1 TBS fresh dill
- ½ cup shredded cucumber, plus 10 slices
- 1 cup red cabbage, sliced
- 1 TBS canola oil
- 10 slider buns
- After a 15 minute press, cut the tofu block in half the short way. Cut each half into 5 slices, the short way.
- Mix together ketchup, lemon juice, soy sauce, onion powered, garlic powder, salt, black pepper, oregano, and basil. Coat the tofu in the mixture and let marinade for 15 minutes (marinading in a zip top bag works best).
- Meanwhile, combine Greek yogurt, garlic, red wine vinegar, and dill. Stir to combine.
- Squeeze the shredded cucumber in a paper towel or kitchen towel to remove extra moisture.
- Place half of the tzatziki sauce in a large bowl with the squeezed cucumber and sliced red cabbage, stirring to coat.
- Heat a skillet over medium high heat. Add canola oil. When the oil is shimmering, but not smoking, add the tofu slices, keeping as much marinade on them as possible. Cook until dark on both sides, 3-5 minutes per side. (I even flipped my pieces on end to brown the sides, optional).
- Assemble sliders by placing a cucumber slice on each slider bun. Top with a tofu slice, tzatziki slaw, a spoonful of tzatziki sauce, and the top bun. Serve immediately.
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