Tempeh Gyros
INGREDIENTS
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1 cup vegetable broth
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2 tablespoons soy sauce
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2 tablespoons lemon juice
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2 teaspoons dried oregano
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2 teaspoons ground thyme
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1 ½ teaspoons minced garlic
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1 (8 ounce) package tempeh
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4 (6 inch) whole-wheat pitas
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1 dash pink Himalayan salt
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1 dash ground black pepper
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TZATZIKI
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2 small cucumbers, peeled and grated
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1 (12.3 ounce) package silken tofu
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1 tablespoon (packed) fresh dill
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1 teaspoon minced fresh garlic
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salt and ground black pepper to taste
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2 tomatoes, sliced
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½ red onion, thinly sliced
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DIRECTIONS
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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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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.
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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.
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Transfer marinated tempeh slices to the prepared baking sheet.
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Bake in the preheated oven, turning halfway through, until golden brown and beginning to crisp at the edges, 30 to 35 minutes.
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Place pitas in the hot oven until warmed through, 3 to 5 minutes.
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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.
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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.
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TIPS
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.
NUTRITION FACTS (per serving)
385 Calories 11g Fat 54g Carbs 25g Protein