Gyro and Tzatziki

I got my hands on some soy curls and had no idea what I was going to make. The choices were endless. But sometimes you have to work backwards and be inspired by what's going bad in the fridge (my 2018 resolution was to generate less food waste). The item hanging on for dear life was an English cucumber. I also had unsweetened plain tzatiki sauce it is! I thought the soy curls could mimic some gyro meat, which I served with grape tomatoes (cooked in the leftover marinade) and Trader Joe's tabouli. It was a delicious Mediterranean inspired meal.

Vegan Gyro
1 1/2 C Butler soy curls
1/2 lemon (juice of) + water (enough to cover about 1/3 C)
3 cloves garlic (minced)
2 Tbsp red wine vinegar
2 tsp EVOO + more for cooking
2 tsp dried oregano (crushed)
pinch white pepper
salt, to taste
fresh ground black pepper, to taste

1. Add lemon juice, garlic, oil, vinegar, white pepper, oregano, salt and black pepper to a liquid measuring cup. Whisk to combine.
2. Add soy curls and add enough water to cover. Let marinate in the fridge for at least an hour, stirring several times.
3. Drain and reserve excess marinade. Add 1-2 tsp EVOO to a skillet and heat to medium.
4. Add soy curls and cook about 15-20 minutes, or until slightly brown and crispy.

1 container plain, unsweetened nondairy yogurt (I used Forager cashewgurt)
3/4 (to 1) English cucumber (peeled, diced small)
1/2 lemon (juice of)
2 cloves garlic (minced)
salt, to taste
fresh ground black pepper, to taste

1. Add all ingredients to a bowl and stir well. Refrigerate.