I transform thinly sliced super-firm tofu into a marinated, vertical-roasted Greek-style centerpiece—golden, flavorful, and perfect for gyros, bowls, or salads.

The Best Vegan Greek Tofu

Why You’ll Love This Recipe

I love how effortlessly this recipe delivers big, bold Mediterranean flavor with minimal effort. The tofu absorbs tangy yogurt, lemon, garlic, and oregano as it marinates, and roasting it on a vertical skewer gives every slice a deliciously charred finish. It’s visually stunning, plant-based, and totally satisfying—just 10 minutes to prep, some chill time, and baking does the rest.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 blocks (15 oz each) super-firm tofu
½ cup plain vegan yogurt (I use Forager)
¼ cup lemon juice
2 Tbsp olive oil
4 garlic cloves, grated
1 Tbsp dried oregano
1 tsp salt
½ tsp cumin
½ tsp black pepper
⅓ cup vegetable broth

Directions

I start by slicing the tofu into ultra-thin pieces using a vegetable peeler, mandolin, or sharp knife. In a large bowl, I whisk together vegan yogurt, lemon juice, olive oil, garlic, oregano, salt, cumin, and black pepper to make the marinade. I add the tofu slices and gently toss them—usually with my hands—to coat each piece evenly, being careful not to break them. I cover the bowl and marinate the tofu in the fridge for at least 3 hours, though I often let it sit overnight for deeper flavor.

When ready to roast, I preheat the oven to 450 °F. I assemble the tofu onto a vertical skewer—using either a dedicated pan or skewering it onto half an onion in a baking dish—and build it into a tall, cone-like stack. I pour the vegetable broth into the pan beneath the stack. Into the oven it goes for 20–25 minutes, then I rotate and baste with the broth before roasting another 20–25 minutes, until golden and firm. Finally, I slice worth of it—cutting the tofu from the edges down—and serve it hot in pita, salad, or over rice, layered with my favorite gyro toppings.

Servings and timing

This recipe serves 4. The total time is approximately 4 hours and 10 minutes, which includes 10 minutes of prep, 3 hours of chilling, and 1 hour of roasting.

Variations

For extra herb flavor, I’ll mix in a bit of fresh dill or mint into the marinade.
I love adding smoked paprika or a pinch of cayenne for a smoky or spicy kick.
Sometimes I swap the vegan yogurt for coconut yogurt for a slightly sweeter tang.
If I don’t have a vertical skewer pan, I use a thick wooden skewer anchored into a half onion and place that in a baking dish.
For a heartier meal, I serve it with vegan tzatziki, sliced cucumbers, tomatoes, or roasted veggies.

Storage/reheating

I store leftovers in an air-tight container in the fridge for up to 3–4 days. To reheat, I lightly warm the tofu in a skillet or the oven with a little oil or broth to help retain moisture and crisp up the edges again.

FAQs

Can I marinate it for less time?

I recommend at least 3 hours to infuse flavor, but even 30 minutes works in a pinch—though the taste is best when marinated longer.

What if I don’t have a skewer pan?

No worries—I stack the tofu onto a wooden skewer inserted into half an onion, then place it in a baking dish to roast—same result!

Can I grill it instead of roasting?

Yes! I can assemble it similarly and grill vertically or flat, basting often, for a smoky char.

Is this recipe gluten-free?

Absolutely—if your ingredients like vegan yogurt and broth are gluten-free, this recipe is naturally gluten and dairy-free.

What’s the best tofu for this dish?

Super-firm tofu is key—it holds its shape when sliced thin and absorbs the marinade without falling apart.

Can I skip the marinade?

While I can roast plain tofu, the marinade adds so much flavor. I don’t recommend skipping it if you want that Greek-inspired tangy depth.

How can I serve it for a quick meal?

I slice it thinly and layer it in pita or serve atop greens or rice bowls with veggies and sauces—ready to go and so satisfying.

Can I air-fry the tofu instead?

I haven’t tried that yet, but I imagine thinly sliced tofu could crisp beautifully in an air fryer—though it won’t stack the same way.

Is it okay to freeze leftovers?

I don’t recommend freezing—it can alter the texture. I prefer enjoying it fresh or refrigerated for a few days.

How should I cut the tofu for best results?

I use a vegetable peeler or mandolin to get the very thin, wide tofu strips that stack and roast beautifully.

Conclusion

I love how this recipe turns simple tofu into something vibrant, juicy, and full of flavor—with minimal effort and maximum impact. It’s Greek-inspired, easy to prepare, and makes a mean centerpiece for wraps, bowls, or plates. Whether I’m hosting or just cooking for myself, The Best Vegan Greek Tofu never disappoints. Let me know if you’d like a printable version, tofu-free adaptations, or recipes for homemade gyro toppings—I’d be happy to add more!