Greek Gyros with Cashew Cream


10 MIN


10 MIN



This is the real deal!! An amazing gyro… bonus use the sauce in the bag blended with some cashews for the most incredible Greek Cashew Cream sauce!!
Photo by: Odile Joly-Petit


  • 1 x Package VG Gourmet Greek Gyro Tofu
  • 2 x Naan breads
  • 1 x Tomato, sliced
  • 0.5 x Cup Raw Unsalted Cashews
  • 1 x Optional additions: Kalamata Olives, pickled onions and lettuce!


  1. Defrost the tofu according to package directions. Pour contents of the package into a bowl. Using a slotted spoon, carefully remove all the tofu cubes from the sauce and place in a skillet over medium heat for about 10 minutes. Keep sauce for later.
  2. To make the Greek Cashew Cream sauce: Place the cashews in a bowl and cover with boiling water. Let soak for 45 minutes – 1 hour. Drain the cashews and place in a blender with all but 2 Tbsp. of the sauce from your bag of VG Greek Gyro tofu. Blend until you get a smooth sauce…this sauce is also great as a salad dressing btw!!
  3. When the tofu is ready, toss with the 2 tbsp. of the sauce from your bag of tofu that you saved earlier.
  4. To assemble: Toast or grill the bread. Add some tofu cubes, tomato slices and drizzle with cashew cream sauce!

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