Meal Kit
Crispy Tofu and Tzatziki Gyros
with feta and tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Soy
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Vegetarian
Chef
Ryan Pugh
The Platonic gyros may mean meat slowly rotating on a spit. (See what we did there with “Platonic gyros?”) But the greatest Greek wrap can't be that limited! The flavors of gyros come through on the crisped tofu, with creamy tzatziki and fresh tomato and arugula. What would Plato have to say about this meal? Don't eat it in a cave! (Ask your philosopher friends.)
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
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4 Mini Naan Flatbreads
- 1 Roma Tomato
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2 oz. Tzatziki Dip
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1 oz. Sour Cream
- ½ oz. Baby Arugula
- 2 Tbsp. Cornstarch
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½ oz. Crumbled Feta Cheese
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2 Tbsp. Panko Breadcrumbs
- 2 tsp. Chimichurri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqyyBLqB
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Calories770
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Carbohydrates67g
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Net Carbs60g
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Fat42g
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Protein28g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare Ingredients and Make Tzatziki
Line a plate with a paper towel.
Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside, 5 minutes.While tofu sits, core tomato and cut into 1/4" rounds.In a mixing bowl, mix cornstarch and 1/4 cup water until completely combined. Set aside.In another mixing bowl, combine tzatziki, sour cream, and 1/4 tsp. salt. Set aside. -
2 Prepare the Tofu
Place a medium non-stick pan over medium heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.
While oil heats, line another plate with a paper towel.Place panko on another plate.Working in batches, dip tofu in cornstarch-water mixture, coating completely. Then transfer to plate with panko, coating completely. To get the best coat in panko, press down lightly on tofu, or gently flip. You may also sprinkle with panko on top, or use a bowl. -
3 Fry the Tofu
Test olive oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Carefully, add tofu to hot oil. Fry until golden brown, 5-7 minutes, flipping once halfway through.Transfer fried tofu to towel-lined plate. Season with 1/4 tsp. salt and seasoning blend.While tofu cooks, toast flatbreads. -
4 Toast the Flatbreads
Place flatbreads on prepared baking sheet.
Bake in hot oven until toasted, 4-6 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, filling flatbreads with tofu, tzatziki, cheese, tomato, and arugula. Bon appétit!
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