Tempeh Gyros

Ingredients

  • 1 cup vegetable broth
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • 2 teaspoons ground thyme
  • 1 ½ teaspoons minced garlic
  • 1 (8 ounce) package tempeh
  • 4 (6 inch) whole-wheat pitas
  • 1 dash pink Himalayan salt
  • 1 dash ground black pepper
  • 2 small cucumbers, peeled and grated
  • 1 (12.3 ounce) package silken tofu
  • 1 tablespoon (packed) fresh dill
  • 1 teaspoon minced fresh garlic
  • salt and ground black pepper to taste
  • 2tomatoes, sliced
  • ½red onion, thinly sliced
  • Directions

  • Step 1

    Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and dash of pepper in a large bowl.

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  • Step 2

    Bring a saucepan of water to a boil. Cut tempeh in half and add to the boiling water. Boil for 10 minutes to remove any bitter taste. Transfer tempeh to a cutting board and allow to cool slightly.

  • Step 3

    Cut tempeh into 1/4-inch slices and place them in the vegetable broth marinade. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight, stirring occasionally to be sure tempeh is covered with marinade.

  • Step 4

    Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Step 5

    Transfer marinated tempeh slices to the prepared baking sheet.

  • Step 6

    Bake in the preheated oven, turning halfway through, until golden brown and beginning to crisp at the edges, 30 to 35 minutes.

  • Step 7

    Place pitas in the hot oven until warmed through, 3 to 5 minutes.

  • Step 8

    Squeeze excess water from cucumbers using a paper towel. Place tofu, cucumbers, dill, 1 teaspoon garlic, salt, and pepper in a food processor. Blend until tzatziki is well mixed. Adjust seasonings if desired.

  • Step 9

    Assemble a gyro by placing 1/4 of tempeh slices, tomatoes, and red onions on top of a pita. Cover with tzatziki. Repeat with remaining tempeh, tomatoes, onion, and pita.

  • Cook's Notes:

    Use tamari instead of soy sauce and gluten-free pita in place of whole wheat pita for a gluten-free version.

    Whole wheat pita can also be substituted with sprouted wheat pita.

    For non-vegan version of tzatziki, use about 1 cup plain Greek yogurt in place of the tofu.

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