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Three Greek-inspired vegan sheet-pan tofu gyro tacos arranged on a rustic wooden table, shot in warm natural side light. Each soft wheat tortilla is filled with golden-brown roasted potato wedges, crispy chickpeas, cubed herb-marinated tofu, and strips of roasted red bell pepper. The filling is topped with a generous drizzle of creamy white tzatziki sauce, shredded green lettuce, sliced spring onions, and two whole kalamata olives. A small ceramic bowl of tzatziki garnished with fresh dill and cucumber sits in the background to the right. Loose chickpeas are scattered on the table surface. A lemon wedge is visible in the lower right corner. A linen napkin is draped beneath the foreground taco. Shallow depth of field, with the front taco in sharp focus and the two background tacos softly blurred.
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Greek Sheet-Pan Lemon Tofu Gyro Tacos

These Greek-inspired sheet-pan lemon tofu gyro tacos pack crispy roasted potatoes, chickpeas, and zesty tofu into soft wraps with a refreshing vegan tzatziki drizzle. It’s an easy, oven-does-the-work weeknight dinner that tastes like a Mediterranean street-food party at home.
Course Main Course
Cuisine Greek
Diet Vegan
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 3
Calories 713kcal
Author Kimi K2.5

Equipment

  • Oven with convection function
  • Baking sheet
  • Baking paper
  • Large mixing bowl
  • cutting board
  • Sharp knife
  • Measuring cup / kitchen scale (optional)
  • Garlic press or fine grater
  • Mixing spoon or spatula
  • Small bowl for sauce

Ingredients

Sheet-pan lemon tofu & veg

  • 200 g firm tofu drained, patted dry, cut into 1.5 cm cubes
  • 1 can chickpeas about 240 g rinsed and drained
  • 600 g potatoes scrubbed and cut into 2 cm wedges
  • 1 medium onion peeled, halved and sliced into 0.5 cm wedges
  • 1 red bell pepper cored and cut into 1.5 cm strips
  • 125 g tomatoes halved or cut into wedges
  • 2 tbsp olive oil
  • Juice and finely grated zest of 1 lemon
  • 1-2 cloves garlic finely minced or pressed (to taste)
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground cumin
  • 0.25 tsp chili powder optional
  • 0.75 tsp salt plus more to taste
  • Freshly ground black pepper to taste

Quick vegan tzatziki-style sauce

  • 200 g unsweetened vegan yoghurt
  • 70-80 g cucumber coarsely grated, excess water squeezed out
  • 0.5 clove to 1 clove garlic very finely minced or grated
  • 1-1.5 tbsp lemon juice
  • 1 tbsp finely chopped fresh dill or 0.5 tsp dried dill
  • 1 tbsp finely chopped fresh parsley optional
  • 0.25-0.5 tsp salt to taste
  • Freshly ground black pepper to taste

To serve

  • 3 large wheat tortilla wraps 1 per person
  • Lettuce shredded​
  • 1-2 spring onions thinly sliced
  • Kalamata olives pitted and sliced (optional)
  • Extra lemon wedges

Instructions

Preheat and prepare the tray

  • Preheat oven to 210 °C (convection).
  • Line a baking sheet with baking paper.

Chop the vegetables

  • Scrub potatoes and cut into even 2 cm wedges.
  • Peel onion, halve it, then slice into 0.5 cm wedges.
  • Core the bell pepper, remove seeds and white membranes, then slice into 1.5 cm strips.
  • Halve cherry tomatoes or cut regular tomatoes into thick wedges.

Prep tofu and chickpeas

  • Pat tofu dry and cut into 1.5 cm cubes.
  • Rinse chickpeas and drain well.

Mix the marinade

  • In a large bowl, whisk olive oil, lemon zest and juice, minced garlic, oregano, thyme, smoked paprika, cumin, chili powder (if using), salt and pepper.

Coat and arrange

  • Add potatoes, onion, pepper, tomatoes, tofu and chickpeas to the bowl and toss until everything is evenly coated.
  • Spread in a single layer on the baking sheet.

Roast

  • Roast for about 20 minutes, then toss and rotate the tray.
  • Roast for another 10–15 minutes until potatoes are tender and golden, tofu is lightly crisp at the edges and some chickpeas are crunchy.

Make the sauce

  • Grate cucumber, squeeze out excess liquid.
  • In a small bowl, combine vegan yoghurt, cucumber, garlic, lemon juice, dill, parsley (if using), salt and pepper.
  • Adjust to taste and keep chilled.

Warm wraps and prep toppings

  • Warm wraps briefly in the oven or in a dry pan until soft and pliable.
  • Shred lettuce, slice spring onion and olives.

Assemble (per portion)

  • Place one warm wrap on a plate.
  • Add roughly one-third of the roasted mix in a line down the center.
  • Top with 2–3 spoonfuls of sauce, lettuce, spring onion and olives.
  • Squeeze over lemon juice if desired, then fold and roll.

Leftovers

  • Store leftover roasted mix and sauce separately in airtight containers in the fridge for up to 3–4 days; reheat the traybake in a pan or oven and assemble fresh with a warmed wrap.

Notes

Serving suggestions:
  • Serve with a simple side salad of lettuce, tomatoes and cucumber dressed with lemon juice, a drizzle of olive oil, salt and pepper for extra freshness and fiber.
  • A chilled glass of Ouzo Lemon Fizz works brilliantly here: just ouzo topped with sparkling lemonade, ice, and a slice of lemon or mint sprig for garnish—its anise, citrus, and bubbles love all those lemony, herb-roasted Greek flavors.
  • If you prefer something alcohol-free, make a quick sparkling mint lemonade by mixing fresh lemon juice, a little sugar or syrup, cold sparkling water, and a few crushed mint leaves; it’s bright, refreshing, and mirrors the citrus-herb profile of the gyros without stealing the show.
 
Allergens:
  • Cereals containing gluten (wheat) – from the wheat tortilla wraps.​​
  • Soybeans – from the tofu (and from the yoghurt if you use soy-based vegan yoghurt).​​
  • Nuts (tree nuts) – only if you choose an almond-based vegan yoghurt; in that case, almonds are a declared nut allergen.
 
Emission Hotspots:
  • While canned chickpeas are convenient, they carry a higher environmental cost than their dried counterparts.
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Choose seasonal, local produce: In Germany, buy domestic potatoes, onions, bell peppers, and tomatoes during their natural growing season (late spring through autumn) to slash transport emissions; out-of-season greenhouse tomatoes can emit up to 70 times more CO₂ than summer field-grown ones.
  • Don't toss the cucumber water: After grating cucumber for the tzatziki, save the squeezed-out liquid to water houseplants—it contains nutrients that support plant growth.
  • Use dried chickpeas instead of canned: Cooking dried chickpeas from scratch cuts the carbon footprint significantly (less processing, no metal can) and is much cheaper; cook a large batch and freeze portions for future recipes.
  • Store components separately: Keep leftover roasted vegetables and tzatziki in airtight containers in the fridge for 3–4 days and reheat only what you need in a pan or microwave (the most energy-efficient reheating method), assembling fresh wraps on demand to avoid soggy, wasted tacos.
  • Compost all plant trimmings: Turn potato peels, onion skins, bell pepper tops, herb stems, and lettuce cores into nutrient-rich compost instead of sending them to landfill where they produce methane.
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • Guinea pigs 🐹  will love any leftover fresh cucumber, bell pepper and fresh herbs