Lentil Gyros (High Protein, Soy-Free)

lentil tofu gyros wrapped in a coconut flour tortilla

5 from 16 votes

Lentil Gyros (High Protein, Soy-Free)

With the simple swap of tan lentils for red lentils, and a generous addition of seasonings, you can turn my Red Lentil Tofu recipe into out of this world lentil gyros! They are incredibly delicious as well high protein, soy-free, easy to make and frugal.

Prep Time3

Cook Time9

Additional Time1 30

Total Time1 11

Course: Plant-Based Meat

Cuisine: Greek

Keyword: brown lentils, diy soy-free tofu, diy tofu, Greek, gyros, lentil tofu, lentils, soy-free lentil tofu, soy-free plant-based meat, soy-free tofu, soy-free vegan meat, vegan lentil meat, vegan soy-free tofu

Servings: generous servings

Author: Camilla Saulsbury

Equipment

1 9x5 inch loaf pan
1 large nonstick ceramic skillet
1 medium heavy saucepan

Ingredients

3/4 cup uncooked lentils (common tan lentils)
1.5 cups boiling water
1.25 cups room temperature water
1.5 teaspoons onion powder
1.25 teaspoons garlic powder
1 teaspoon salt (adjustable, according to needs/tastes)
1 teaspoon dried oregano
1 teaspoon ground cumin
3/4 teaspoon paprika (or mild chili powder)
1/4 teaspoon ground black pepper
Serving suggestion: 4 pieces pita, tortillas, or naan, warmed, and toppings (see notes below)

US Customary - Metric

Instructions

Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.
Combine the lentils and 1.5 cups boiling water in a medium size, heat proof mixing bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).
In a blender (high speed or regular), blend the lentil-water mixture, remaining 1.25 cups room temperature water, and all of the herbs, spices and salt, on high speed until completely smooth. Stop several times to scrape down the sides of the blender container.
Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk over medium heat for 8 to 9 minutes until the mixture is VERY THICK, glossy and globs onto the whisk when it is lifted from the pan (turn heat down to medium, as needed).
Scrape the mixture into an 9x5-inch (22.5x12.5 cm) loaf pan, smoothing the top (the pan does not need to be oiled).
Refrigerate the tofu gyros, uncovered, for at least 90 minutes until completely cooled and very firm. (Alternatively, leave the gyros in the refrigerator for up to 5 days until ready to use.)

Cook & Serve the Gyros

When ready to cook, run a dull knife around the edge of the dish; invert the gyros block onto a cutting board. Slice the gyros crosswise into thin strips.
Place the strips in a large nonstick skillet (I use a ceramic nonstick). I "fry" the strips without oil, but you can also add a small amount of oil to the skillet.
Cook over medium-high heat for 2 to 3 minutes until deeply browned. Allow the bottom side to sear before turning (you should be able to move the strips, with a spatula, with ease). Cook the other sides until browned. Repeat with remaining strips.
Divide the cooked gyros strips between 4 warmed pieces of pita bread, naan, or tortillas (I used my 2 Ingredient Coconut Flour Tortillas).
Pile with your favorite toppings (see notes below). Eat while warm.

Notes

Topping Ideas for Wraps:

Diced or sliced tomatoes
Greens (e.g., spinach, kale, Romaine lettuce)
Sliced red onions
Crumbled vegan feta (e.g., my Chickpea Flour Feta Cheese)
Sliced or diced cucumber
Yogurt tahini sauce (I mix nondairy plain yogurt with a spoonful of tahini and a drizzle of lemon juice; season with salt and pepper to taste)

Storage: Leave the prepared gyros in the loaf pan, in the refrigerator, for up to five days.

Freezing the Lentil Gyros: Unmold the gyros block and place in an airtight container. Defrost in the refrigerator. Place the block between layers of paper towels to remove excess water (very gently press, as needed).

Other Varieties of Lentils: Other varieties of lentils (e.g., red, green, black) can be swapped in for the tan lentils. The taste will be the same, but the color may be slightly lighter or darker, depending on the color of the lentils.

Nutrition