Doctor shares her healthy twist on a traditional Greek dish – and it’s her family’s favorite meal in lockdown
- An Australian doctor has offered her a simple recipe for her family’s favorite yiros
- Dr Preeya Alexander made a healthier version of the traditional Greek dish
- She replaced pita bread, tzatziki sauce and fried fries with healthy options?
- The mother used tofu, whole wheat wraps, Greek yogurt and jacket potatoes
A doctor has offered her a simple recipe for her family’s favorite yiros, the perfect dish to make in lockdown.
Dr Preeya Alexander, from Melbourne, created a healthier version of the traditional Greek dish by substituting pita bread, tzatziki sauce and deep-fried chips.
To make the dish, she used firm tofu, whole wheat wraps, Greek yogurt, lemon, potatoes, herbs, cucumber, iceberg lettuce, tomatoes, pitted Kalamata olives, and feta.
‘Get ready, it’s delicious and the stool softens so win win. You can use chicken or lamb, but I try to do our bit for the planet where we can – start small,” Dr Alexander, also known as The Wholesome Doctor, wrote on her Instagram.
Dr Preeya Alexander, from Melbourne, has offered her an easy recipe for her family’s favorite yiros, the perfect dish to make in lockdown
How to make tofu yiros
2 firm tofu, cut into strips
Whole wheat wraps
Potatoes, thinly sliced
Iceberg lettuce, finely chopped
Pitted Kalamata Olives
Herbs: Rosemary, thyme and oregano
1. Cut the tofu into strips and marinate with a generous amount of lemon juice, olive oil, oregano and pepper for 20 minutes
2. Gently grill the tofu strips in a pan, about three minutes on each side
3. Combine the Greek yogurt with grated cucumber after draining them to remove the juice.
4. Divide the yogurt sauce over the wrap, garnish with tofu strips, salad, feta and chips
5. Serve with a squeeze of lemon juice on top
To feed her young family of four, she used two packs of Coles brand tofu, which cost her only $2.30 per pack.
“It’s cheaper than other options and I won’t have to cook tomorrow because it could take me over the edge,” she said.
“Blank the tofu to get the moisture out.”
She then marinated the tofu with a generous amount of lemon juice, olive oil, oregano and pepper.
To prepare the baked potatoes, she thinly sliced them before spraying olive oil and topped them with a pinch of pepper and herbs like rosemary, thyme, and oregano.
“Baked until slightly crispy – not essential, but delicious,” she said.
Dr Preeya Alexander, from Melbourne, made a healthier version of the traditional Greek dish by substituting pita bread, tzatziki sauce and deep-fried chips
For the sauce, she mixed Greek yogurt with grated cucumber after draining to remove the juice.
“Add a dash of ground cumin and lemon juice — this is your sauce — love it and make it delicious,” said Dr Alexander.
To prepare the salad, she chopped the iceberg lettuce and tomatoes.
dr. Alexander said she also chopped pitted Kalamata olives for her toddler son, as it is a choking hazard for young people.
She said the feta will take the dish to the “next level,” so it’s best not to skip this ingredient.
To put it together, she spread the yogurt sauce over the wrap, topped with tofu strips, salad and feta.
“This is also the time when you throw in your chips – trust me – it will blow your underwear off, it’s that good,” Dr Alexander insisted.
She then squeezed lemon juice over it to serve.