Trust me when I say you won’t miss the meat in this vegan souvlaki recipe! This flavor-packed dish uses tofu as the main protein source. It’s first coated in a zesty marinade, then grilled until juicy and tender. Serve with warm pitas smothered in vegan tzatziki for the ultimate Greek feast!

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Tofu souvlaki skewers served on a white plate and topped with chopped parsley.

Souvlaki is the ultimate Greek food, and this vegan version truly delivers. It features juicy and tender tofu pieces threaded onto skewers and grilled to perfection.

The key to making good souvlaki lies in the marinade, which infuses the tofu with a blend of Greek flavors like oregano, lemon, olive oil, and garlic. This gives it that authentic taste while still keeping it plant-based.

It’s great not only for barbeque season but also for quick weeknight dinners or meal prep. Whether served in a warm pita or alongside a fresh salad, this vegan souvlaki is versatile and sure to satisfy any Mediterranean cravings.

For more recipes with tofu, check out my Crispy Tofu Chicken, Smoky Tofu Ground Beef, Easy Tofu Adobo, and Crispy Vegan Tofu Tacos.

Why This Recipes Work

  • It uses super-firm tofu, which is denser so it absorbs more flavor and doesn’t need pressing.
  • It features a homemade souvlaki seasoning, which packs more flavor than the store-bought ones.
  • The tofu marinates in a blend of spices, olive oil, and lemon juice to absorb maximum flavor.
  • This vegan souvlaki works great for grilling, frying, or baking, so you can prepare it any way you like!

Ingredients You’ll Need

Gathered ingredients for vegan souvlaki measured out and labeled.
  • Tofu: I like to use super-firm tofu since there is no need to press it and it’s higher in protein, but extra-firm or firm can also work. Just make sure to press them for 30 minutes to remove excess water.
  • Spices: We’re ditching the store-bought blend and making our own souvlaki blend for the most flavor. You’ll need paprika, dried oregano, garlic and onion powder, cumin, salt, and black pepper.
  • Olive oil: Make sure to use good-quality olive oil since you’ll need a lot of it – 1/4 cup.
  • Pita bread and fixings: If you want to make a Greek-style gyro with this vegan souvlaki you’ll need pita bread (either store-bought or homemade), red onion, tomatoes, cucumbers, tzatziki and/or hummus.

For exact measurements and details, check out the recipe card at the bottom of this post.

How To Make Vegan Souvlaki

A tofu blocked wrapped in a kitchen towel.

Step 1: If you’re not using super firm tofu, either use a tofu press or wrap your block in a clean kitchen towel or a paper towel and place something heavy on top. Press for 15-30 minutes to remove excess moisture.

Tofu cubes on a wooden cutting board.

Step 2: Cut the tofu either into cubes or long strips depending on your preference.

Vegan souvlaki marinate in a white bowl with a spoon in it.

Step 3: In a large bowl mix all of the marinade ingredients – souvlaki seasoning, olive oil, lemon juice, and garlic.

Tofu cubes coated in souvlaki marinate in a white bowl.

Step 4: Toss to coat the tofu on all sides. Let it marinate for at least 30 minutes, or preferably, overnight in the fridge.

Tofu skewers in a white oval bowl.

Step 5: Preheat your grill or a cast-iron skillet over medium-high heat. Thread the marinated tofu cubes onto skewers.

Tofu souvlaki in a cast-iron skillet.

Step 6: Grill or pan-fry the tofu skewers for 3-4 minutes on each side, until golden brown and cooked through. Serve!

Expert Tips

  • Use super-firm tofu. This type of tofu is higher in protein and doesn’t need pressing. If you can’t find it anywhere, you can use extra-firm tofu. However, you’ll need to press it by either using a tofu press or by wrapping the block in a towel and placing something heavy on top like books or a cast iron skillet.
  • Let the tofu marinate overnight. If you want the maximum flavor from your vegan souvlaki, it’s best to let it marinate for as long as possible. However, if you’re in a rush, even 30 minutes is better than nothing.
  • If grilling, soak your wooden skewers in water for 30 minutes. This will prevent the skewers from burning on the grill. You can also use metal skewers which are reusable and won’t require soaking.
  • Save the leftover souvlaki marinade. You’ll notice that after cooking the tofu there will be some extra marinade in the bowl. Don’t throw it away! Either use it to brush the tofu after grilling/frying or as a Greek salad dressing.

Recipe FAQs

Can I make this vegan souvlaki oil-free?

While I haven’t tried this recipe without oil, I think it can work to replace the olive oil with vegetable broth or vegan chicken broth.

What can I replace the tofu with in this vegan souvlaki?

If you don’t want to use tofu, you can replace it with seitan, tempeh, or a vegan chicken mock meat of your choice. Alternatively, you can use portobello or oyster mushrooms for a mushroom souvlaki.

What’s the difference between gyros and souvlaki?

Gyros is made with shredded meat, while souvlaki is chunks of meat that are usually threaded on a skewer and grilled.

How do I store vegan souvlaki?

Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 5 days.

Can you freeze vegan souvlaki?

Yes, allow the tofu skewers to cool to room temperature then transfer to a freezer-safe container. Freeze for up to 3 months (and sometimes longer). Let thaw overnight in the fridge before reheating and serving.

A vegan souvlaki wrap in a white plate, garnished with parsley and a lemon slice.

Serving Suggestions

Enjoy vegan souvlaki with warm pita bread, sliced cucumbers, red onion, tomatoes, and vegan tzatziki sauce (you can easily make your own by mixing vegan yogurt with grated cucumber, fresh dill, and garlic). You can also serve it as a Greek bowl on top of steamed brown or white rice.

Souvlaki is delicious paired with fries, so you might want to try my air fryer frozen potato wedges or air fryer sweet potato fries. For a fun twist, serve them with my polenta frita on the side.

For a healthier option, check out my kale crunch salad and lemon garlic frozen green beans.

Alternative Cooking Methods

Here are some other ways you can cook your vegan souvlaki!

  • Oven: Preheat oven to 400ºF (200ºC) and add the skewers to a lined baking tray. Bake for 30-35 minutes, flipping halfway through, or until golden brown.
  • Air fryer: Preheat air fryer to 400ºF (200ºC). Spray the air fryer basket with non-stick spray and arrange the skewers in an even layer, air fry for 18-20 minutes, flipping halfway through. Keep in mind that this will give you tofu with a dried exterior as the air fryer draws out the moisture.
  • Grill pan: Preheat your grilling pan over medium-high heat. Brush with oil to prevent sticking. Add the skewers and grill for 3-4 minutes per side, until charred and golden.
  • Broiling: Set the oven to the broil setting. Broil for 4-6 minutes on each side until the pieces are slightly charred and caramelized.
A white bowl filled with tofu skewers topped with parsley and garnished with lemon edges.

If you tried this vegan souvlaki​, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

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Tofu souvlaki skewers served on a white plate and topped with chopped parsley.

Vegan Souvlaki

5 from 1 vote
Author: Rachel
Trust me when I say you won't miss the meat in this vegan souvlaki recipe! This flavor-packed dish uses tofu as the main protein source. It's first coated in a zesty marinade, then grilled until juicy and tender. Serve with warm pitas smothered in vegan tzatziki for the ultimate Greek feast!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings 4

Ingredients  

For the tofu:

  • 1 block super firm tofu or extra-firm tofu pressed
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 cloves garlic minced

For the Souvlaki seasoning:

  • 1 tablespoon dried oregano
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For serving:

  • Pita bread
  • Hummus
  • Tzatziki sauce
  • Cucumber sliced
  • Red onion sliced

Instructions 

  • If not using super firm tofu, press the tofu with a tofu press or use a clean kitchen towel. To press, wrap a lint-free towel around the tofu, then place a heavy object like a plate or can on top. Allow the tofu to press for 15-30 minutes to remove excess moisture.
    1 block super firm tofu
  • When tofu is ready, slice it into cubes or long strips depending on your preference.
  • In a small bowl, combine all the ingredients for the souvlaki seasoning.
    1 tablespoon dried oregano, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon black pepper
  • In a large bowl, combine the tofu, olive oil, lemon juice, garlic, and souvlaki seasoning. Toss to coat evenly.
    ¼ cup olive oil, ¼ cup lemon juice, 2 cloves garlic
  • Cover the bowl and refrigerate for at least 30 minutes, or overnight for maximum flavor.
  • Preheat your grill or a skillet over medium-high heat. Thread the marinated tofu cubes onto skewers. Grill or pan-fry until golden brown and cooked through, about 3-4 minutes per side.
  • To assemble, warm the pita bread. Fill each pita with hummus, tzatziki sauce, grilled tofu, cucumber, and red onion.

Notes

Storage
  • Fridge: Let leftover vegan souvlaki cool to room temperature, then store in an airtight container in the fridge for up to 5 days.
  • Freezer: Allow leftovers to cool to room temperature then transfer to a freezer-safe container. Freeze for up to 3 months (and sometimes longer). Let thaw overnight in the fridge before reheating and serving.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 6g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 304mg | Potassium: 162mg | Fiber: 3g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 3mg
Course: Main Course
Cuisine: Greek
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