If you're craving the bold, herbaceous flavors of Greek street food but want to keep things completely plant-based, this vegan Greek souvlaki wrap with pickled onions and hummus will absolutely hit the spot. It’s hearty, refreshing, and packed with the kind of depth you’d expect from a traditional souvlaki recipe—just without the meat. Whether you’re a seasoned vegan or simply dipping your toes into more plant-forward meals, this wrap delivers a satisfying bite full of texture, tang, and spice. And yes, it tastes just as good cold from the fridge the next day—perfect for a quick lunch or picnic spread.
Vegan Greek Souvlaki Wrap with Pickled Onions and Hummus
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Lunch, Main Course
Cuisine Greek, Mediterranean
Non-stick skillet or grill pan Ideal for searing the tofu and giving it that golden, crispy edge. A cast-iron skillet works beautifully if you want a bit more char.
Mixing bowls For marinating the tofu and preparing the pickled onions.
Tofu press or heavy object Pressing the tofu is key for getting that firm, meat-like texture. No press? A plate and some cans will do.
Sharp knife & cutting board For slicing tofu and vegetables.
Jar or airtight container To store the pickled onions. A mason jar is perfect.
Tongs or spatula To flip the tofu while cooking.
Measuring Spoons Precision helps when working with spices in a souvlaki marinade.
For the Tofu Souvlaki
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes optional
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
For the Pickled Onions
- 1 large red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp maple syrup or sugar
- 1/2 tsp salt
Wrap Assembly
- 4 large pita breads or flatbreads warmed
- 1 cup hummus store-bought or homemade
- 1 cup cherry tomatoes halved
- 1/2 cucumber sliced thin
- 1/4 cup fresh parsley or dill chopped
- 1/4 cup vegan tzatziki optional but highly recommended
- Squeeze of lemon juice for freshness
Step 1: Press and Prep Your Tofu
Start by pressing your tofu for at least 20 minutes. This removes excess moisture, allowing it to soak up the delicious souvlaki marinade. Once pressed, cut it into bite-sized cubes—think 1-inch pieces to mimic the size and texture of traditional souvlaki.
Step 2: Make the Souvlaki Marinade
In a bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, cumin, paprika, chili flakes, salt, and pepper. Add the tofu cubes and toss gently to coat. Cover and refrigerate for at least 1 hour, but for best results, let it marinate overnight.
Step 3: Pickle the Onions
While the tofu marinates, prepare your quick-pickled onions. In a saucepan, heat the vinegar, water, maple syrup, and salt just until warm—not boiling. Pour the mixture over the sliced onions in a jar. Let them sit at room temperature for at least 30 minutes, then refrigerate. These keep for up to two weeks and add the perfect tangy crunch.
Step 4: Cook the Tofu
Heat a skillet or grill pan over medium-high heat. Add a little oil if necessary. Once hot, place the marinated tofu in a single layer. Cook for 3–4 minutes per side until golden brown and slightly crispy. Don’t overcrowd the pan—work in batches if needed.
Step 5: Assemble the Wraps
Lay out your warm pita. Spread a generous spoonful of hummus down the center. Top with cooked tofu souvlaki, pickled onions, tomatoes, cucumber slices, herbs, and a drizzle of vegan tzatziki. Squeeze over a bit of fresh lemon juice and wrap it up.
What to Serve with Vegan Greek Souvlaki Wraps
These wraps are a meal in themselves, but they also pair wonderfully with:
- Lemon-herb couscous or roasted garlic potatoes for a fuller Mediterranean spread.
- Chickpea salad with olives, red onion, and a light vinaigrette.
- Baked falafel and stuffed grape leaves for a mezze-style meal.
- Iced mint tea or a glass of dry rosé to complement the herbs and spices.
If you’re into anti inflammation recipes dinner easy style, consider pairing this wrap with a turmeric-laced quinoa salad or a bowl of roasted root vegetables dressed in olive oil and lemon.
FAQs About Vegan Greek Souvlaki
1. What kind of tofu should I use for souvlaki?
Always go for extra-firm tofu. It holds up well to marinating and doesn’t fall apart when seared. Pressing it beforehand is essential for texture and flavor absorption.
2. Can I grill the tofu instead of pan-frying it?
Absolutely. Tofu grills beautifully, especially if you thread it onto skewers like a traditional vegan kebab. Just make sure your grill grates are oiled to prevent sticking.
3. How long can I store leftovers?
The cooked tofu and pickled onions will keep for 3–4 days in the fridge. Store components separately and assemble wraps just before eating for best texture.
4. What can I substitute for tofu?
If tofu isn’t your thing, try tempeh, seitan, or even roasted chickpeas. Jackfruit can also work if you want a shredded texture similar to vegan shawarma or tofu gyros.
5. Can I use this marinade for other vegan foods?
Definitely. This souvlaki marinade is incredibly versatile. Use it on mushrooms, tempeh, or even cauliflower steaks for a flavorful take on vegan Greek recipes. It’s also a great base for anyone recreating vegetarian gyros or vegan kebab sandwiches.
