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Tofu gyro 'meat' 💚
Soy curls have that meaty texture, sure, but if we can make German-style tofu ham and NY-style tofu pastrami and so on, what's stopping us from making tofu gyro meat? Nothin', that's what!!
I like variety and versatility. This is the same seasoning I made before, though this time I used my makeshift mortar & pestle (bowl and glass) to crush it down. I also shredded the fresh onion and garlic to make it finer. My poor eyes 🥹 The tofu is thick-shaved at various angles and well seasoned on BOTH sides with the fresh alliums and then the gyro seasoning. I cooked it low and slow on parchment: 250°F for 30 mins and then 300°F for 40 mins. (70 mins total).
The reason I bumped up the temperature for the second half of the cook is that the tofu was pretty pale at 30 mins. The Maillard reaction doesn't occur at 250°F (it kicks in at 280-330°F, roughly), and I wanted it to brown just a little.
📌 RECIPE:
** Gyro Seasoning Blend
½ tsp dried oregano
½ tsp ground cumin
½ tsp dried marjoram
½ tsp dried rosemary
½ tsp dried thyme
½ tsp ground black pepper
¼ tsp sea salt (plus more to taste, I think +⅛ tsp for me)
** Tofu Gyro 'Meat'
12 oz firm or extra-firm tofu
50g fresh white onion, minced or shredded
9g fresh garlic (3-ish cloves), minced or shredded
1 batch Gyro Seasoning Blend
Follow steps as listed above.
#plantbased #craigstestkitchen #glutenfree #tofurocks #oilfree