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🍽️ Crispy Tofu Gyros with Tzatziki and Smashed Potatoes

526 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mainly firm 500 g
• salt pinch
• rosemary, fresh 15 g
• thyme, fresh 15 g
• garlic cloves 4 pcs.
• soy sauce 4 tbsp
• organic lemons 1 pc.
• olive oil 4 tbsp
• tofu, plain 600 g
• onions, yellow 3 pcs.
• oil 2 tbsp
• gyro spice pinch
• pepper, black ground pinch
• salad cucumbers 1 pc.
• soy yogurt 500 g
• balsamic vinegar, light 2 tsp

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Bring three liters of salted water to a boil in a large pot.
3. 3. Add the potatoes to the boiling water and cook them for about 15 minutes.
4. 4. Wash the herbs under running water.
5. 5. Shake the herbs dry to remove excess water.
6. 6. Pluck the leaves from the stems.
7. 7. Finely chop the herbs.
8. 8. Peel two garlic cloves.
9. 9. Lightly press the garlic cloves with the flat of your hand.
10. 10. Wash the lemon thoroughly.
11. 11. Dice the lemon including the peel into small cubes.
12. 12. Preheat the oven to 220 degrees Celsius with fan (convection).
13. 13. Drain the cooked potatoes.
14. 14. Let the potatoes cool down briefly.
15. 15. Line a baking tray with baking paper.
16. 16. Place the potatoes on the prepared tray.
17. 17. Flatten the potatoes using a potato masher.
18. 18. Brush the smashed potatoes with two tablespoons of olive oil.
19. 19. Lightly salt the potatoes.
20. 20. Sprinkle the chopped herbs over the potatoes.
21. 21. Add the diced lemon to the potatoes.
22. 22. Bake the potatoes in the oven for about 30 minutes until crispy and brown.
23. 23. Cut the tofu into thin strips for gyros.
24. 24. Halve the onions.
25. 25. Peel the onions.
26. 26. Slice the onions into thin strips.
27. 27. Peel the remaining garlic.
28. 28. Finely chop the garlic.
29. 29. Heat two tablespoons of oil in a pan over medium to high heat.
30. 30. Fry the tofu together with the onions in the pan.
31. 31. Stir the mixture occasionally.
32. 32. Fry the mixture for about 6 minutes.
33. 33. Add half of the chopped garlic cloves to the pan.
34. 34. Add soy sauce to the pan.
35. 35. Add the gyro spice mix to the pan.
36. 36. Salt the tofu mixture.
37. 37. Pepper the tofu mixture.
38. 38. Wash the cucumber thoroughly.
39. 39. Halve the cucumber lengthwise.
40. 40. Scrape out the seeds from the cucumber.
41. 41. Grate the cucumber coarsely.
42. 42. Place the grated cucumber in a bowl.
43. 43. Mix the cucumber with salt.
44. 44. Let the salted cucumber sit for about 10 minutes.
45. 45. Squeeze the cucumber lightly with your hands.
46. 46. Drain the released juice.
47. 47. Mix the cucumber with soy yogurt.
48. 48. Add the remaining garlic to the cucumber mixture.
49. 49. Season the tzatziki with balsamic vinegar.
50. 50. Add olive oil to the tzatziki.
51. 51. Finally salt the tzatziki.
52. 52. Finally pepper the tzatziki.
53. 53. Serve the tofu gyros together with the tzatziki and the crispy potatoes.

Nutrition per serving

• kcal: 526
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 52 g