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Vegan Greek Souvlaki Wrap with Pickled Onions and hummus

Vegan Greek Souvlaki Wrap with Pickled Onions and Hummus

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Lunch, Main Course
Cuisine Greek, Mediterranean
Servings 4 Wraps

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Press and Prep Your Tofu

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.