Gyro "meat"

Reconstituting Soy Curls...
I spread them in a rectangular baking pan (9x9 or bigger so there's more surface area).

I sprinkle the soy curls with garlic powder and onion powder and add a little VERY HOT (almost boiling) water.  Add just enough to cover the bottom layer of the soy curls.  Stir a lot.  Add a little more water you need after you've stirred if some seem dry.  The bottom of the pan should be have maybe 1/8 - 1/4 inch of water on it.  Keep stirring.  Add other spices if your recipe needs it.

For the Gyro "meat" I sprinkle 1-2 teaspoons of dried oregano, 1-2 teaspoons or dried rosemary, a little ume plum vinegar about 1-2 teaspoons, and the juice of a lemon.  I don't add salt 'cause the plum vinegar is VERY salty.  If you use red wine vinegar you may want to add a little salt. 

I do this during the 10 or so minutes the water is soaking in and I'm stirring.  You may need to add a little more water and keep stirring.  The texture will be very soft, but not totally soaking.  (If you've soaked them in water you will see the difference.  I'm trying to get as much flavor into the soy curl as I can with this method.  If it's full of water, it can't soak up the flavor.)

In my big cast iron skillet, I add just enough oil to very lightly cover the bottom of the pan.  I stir them will browning them -- it takes about 10 minutes, maybe a little more.  I like them kind of crispy.

We serve with lettuce, tomatoes, and whatever sauce we have (sometimes hummus, sometimes more like a mayo)... I'll need to come back and list sauces.  I'll also need to add a picture.  Yum!

This is one of Kira's favorites!