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Doctor Preeya Alexander shares her simple recipe for yiros

Doctor shares her healthy twist on a traditional Greek dish – and it’s her family’s favourite meal in lockdown

  • An Australian doctor has offered her simple recipe for her family’s favourite yiros
  • Dr Preeya Alexander made a healthier version of the traditional Greek dish 
  • She replaced pita bread, tzatziki sauce and deep fried chips with healthy options
  • The mum used tofu, wholegrain wraps, Greek yoghurt and roasted potatoes

A doctor has offered her simple recipe for her family’s favourite yiros, the perfect dish to make in lockdown.

Dr Preeya Alexander, from Melbourne, made a healthier version of the traditional Greek dish by swapping out pita bread, tzatziki sauce and deep fried chips.

To make dish, she used firm tofu, wholegrain wraps, Greek yoghurt, lemon, potatoes, herbs, cucumber, iceberg lettuce, tomatoes, pitted Kalamata olives and feta.

‘Prepare yourself, it’s delicious and stool softening so win win. You can use chicken or lamb but I’m trying to do our little bit for the planet where we can – starting small,’ Dr Alexander, otherwise known as The Wholesome Doctor, wrote on her Instagram.

Dr Preeya Alexander, from Melbourne, has offered her simple recipe for her family’s favourite yiros, the perfect dish to make in lockdown

How to make tofu yiros 

INGREDIENTS

2 firm tofu, cut into strips

Wholegrain wraps

Potatoes, thinly sliced

Iceberg lettuce, chopped

Tomatoes, chopped

Pitted Kalamata olives 

Feta 

Lemon

Greek yoghurt 

Cucumber 

Herbs: Rosemary, thyme and oregano

Ground cumin 

Olive oil

Black pepper 

METHOD

1. Cut tofu into strips and marinate it with a generous amount of lemon juice, olive oil, oregano and pepper for 20 minutes

2. Gently grill tofu strips in a pan, about three minutes on each side

3. Combine the Greek yoghurt with grated cucumber after draining them to remove its juice.

4. Spread the yoghurt sauce over the wrap, top with tofu strips, salad, feta and potato chips

5. Serve with a squeeze of lemon juice on top 

To feed her young family-of-four, she used two packets of Coles branded tofu, which cost her just $2.30 per pack.

‘It’s cheaper than other options and I don’t have to cook again tomorrow because it could tip me over the edge,’ she said. 

‘Pat the tofu dry to draw the fluid out.’

Next, she marinated the tofu with a generous amount of lemon juice, olive oil, oregano and pepper.

To prepare the roast potatoes, she thinly sliced them before spraying olive oil and coated them in a sprinkle of pepper and herbs like rosemary, thyme and oregano.

‘Baked until it’s slightly crispy – not essential but mind blowing,’ she said.

Dr Preeya Alexander, from Melbourne, made a healthier version of the traditional Greek dish by swapping out pita bread, tzatziki sauce and deep fried chips

Dr Preeya Alexander, from Melbourne, made a healthier version of the traditional Greek dish by swapping out pita bread, tzatziki sauce and deep fried chips

For the sauce, she mixed Greek yoghurt with grated cucumber after draining them to remove the juice.

‘Add a dash of ground cumin and lemon juice – this is your sauce – love this tenderly and make it glorious,’ Dr Alexander said.

To prepare the salad, she chopped the iceberg lettuce and tomatoes.

Dr Alexander said she also chopped up the pitted Kalamata olives for her toddler son because it’s a choking hazard for youngsters.

She said the feta will take the dish to the ‘next level’ so it’s best not to skip this ingredient.

To assemble, she spread the yoghurt sauce over the wrap, topped with tofu strips, salad and feta.

‘This is also the moment you throw your potato chips in – trust me – it will blow your undies off, it’s that good,’ Dr Alexander insisted.

She then squeezed lemon juice over the top to serve.


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