1. Heat a frypan over medium-high heat with 1 tbsp oil. Cube potatoes and add to pan as you go along with 1 tsp thyme, salt and pepper. Cook, tossing, for 10-15 minutes, or until golden and cooked through.

2. Deseed and grate cucumber, chop dill fronds. Combine all together with natural yoghurt. Season to taste with salt and pepper.

3. Slice tofu into 12 even pieces. Toss with 1/2 tsp thyme, 1 tsp cumin, tomato paste, and 1 tbsp oil. Season with salt and pepper.

4. Heat a griddle pan over medium-high heat. Cook tofu (in batches if needed) for 2-3 minutes on each side, or until slightly charred. Squeeze over lemon juice to taste.
*Scrape off any large clumps of marinate before cooking to prevent burning.

5. Slice capsicum and onion. Separate and rinse cos leaves.

6. To assemble gyros, top flatbreads with salad, grilled tofu and a dollop of tzatziki sauce. Serve with a side of thyme potatoes.

Notes:
Warm flatbreads in the oven or sandwich press if preferred.

Gluten friendly option - flatbreads are replaced with GF wraps.

potatoes 1kg
Continental cucumber 1/2
dill 1 packet
Natural yoghurt 1/2 tub (250g)
Firm tofu 1 packet (400g)
Tomato paste 1/2 tub
lemon 1/2
Red capsicum 1
Red onion 1/4
baby cos 2-pack
flatbreads 1 packet

From your pantry:
oil (for cooking), salt, pepper, dried thyme, ground cumin