PlantYou’s Tofu Gyro Wraps Are Packed With Bold, Savory Flavor

Name: PlantYou’s Tofu Gyro Wraps Are Packed With Bold, Savory Flavor
Prep time: 15 min
Total time: 35 min
Ingredients: FOR THE SHAWARMA:; 2 Tbs. gluten-free soy sauce or tamari; 1 Tbs. pure maple syrup; 1 Tbs. olive oil; Juice of 1/2 lemon; 1 tsp. ground cumin; 1 tsp. paprika; 1/2 tsp. ground cinnamon; 14 oz. extra-firm tofu, or fava bean tofu for soy-free; ----------------------------------------; FOR THE CABBAGE SLAW (OPTIONAL):; 3 Tbs. tahini or unsweetened plant-based yogurt; 1 1/2 tsp. Dijon mustard; 1 Tbs. white wine vinegar; 1/2 tsp. garlic powder; Salt and freshly ground black pepper; 1/2 medium-size red cabbage, shredded finely; 1/2 red onion, sliced thinly; ----------------------------------------; FOR SERVING:; 4 Tbs. hummus; 4 vegan naan or flatbreads; 1/4 cup chopped fresh parsley; 2 pickles, sliced thinly; Other optional topping ideas: tomato, cucumber, lettuce, vegan tzatziki

Carleigh says, "You can do so much with this tofu 'meat.' Layer it on a sandwich, add it to a salad or serve it as bacon with your morning breakfast!"

By Editorial Staff

Comments

Shahad Odah

Craving bold, satisfying flavors without the meat? PlantYou founder Carleigh Bodrug’s Tofu Gyro Wraps deliver all the spiced, savory goodness you love in just 35 minutes. Thinly sliced tofu gets marinated in a fragrant blend of cumin, paprika, and cinnamon, then roasted until perfectly crispy. The tangy cabbage slaw adds crunch and brightness, while creamy hummus ties everything together in warm naan. “You can do so much with this tofu ‘meat,'” Carleigh says. “Layer it on a sandwich, add it to a salad or serve it as bacon with your morning breakfast!” These wraps prove plant-based eating is anything but boring!

For more delicious recipes from Carleigh, check out her new cookbook PlantYou Quickies, out September 29, 2026.

Total Time

35 min

Prep Time

15 min

Ingredients

FOR THE SHAWARMA:
2 Tbs. gluten-free soy sauce or tamari
1 Tbs. pure maple syrup
1 Tbs. olive oil
Juice of 1/2 lemon
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground cinnamon
14 oz. extra-firm tofu, or fava bean tofu for soy-free
----------------------------------------
FOR THE CABBAGE SLAW (OPTIONAL):
3 Tbs. tahini or unsweetened plant-based yogurt
1 1/2 tsp. Dijon mustard
1 Tbs. white wine vinegar
1/2 tsp. garlic powder
Salt and freshly ground black pepper
1/2 medium-size red cabbage, shredded finely
1/2 red onion, sliced thinly
----------------------------------------
FOR SERVING:
4 Tbs. hummus
4 vegan naan or flatbreads
1/4 cup chopped fresh parsley
2 pickles, sliced thinly
Other optional topping ideas: tomato, cucumber, lettuce, vegan tzatziki

Instructions

Heat oven to 400°F and line baking sheet with reusable baking mat or parchment paper.

Make Shawarma: Create marinade by combining soy sauce, maple syrup, olive oil, lemon juice, cumin, paprika and cinnamon in a small bowl. Using potato peeler or the slicing side of a box grater, thinly slice the tofu into strips, then transfer to large bowl. Pour marinade over tofu and toss strips until coated. Then transfer to prepared baking sheet and bake for 20 min., or until browned.

Make Cabbage Slaw (if using): Combine tahini, mustard, vinegar, garlic powder and 2–3 Tbs. water in small bowl. Whisk until smooth. Add salt and pepper to taste. Place cabbage and red onion in medium-size bowl, and pour dressing on top. Toss until evenly coated, then set aside.

Build sandwiches: Spread hummus on vegan naan, top with cooked tofu shawarma, cabbage slaw, fresh parsley and pickles, plus any other optional topping you prefer. Carefully wrap sandwiches in foil or parchment to help it stay closed, and enjoy.

Nutrition

Calories: 552
Protein: 28g
Fat: 23g
Carbs: 62g
Fiber: 7g

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