Enjoy a flavorful twist on traditional gyros with zesty marinated tempeh, fresh vegetables, and a creamy tzatziki sauce, all wrapped in warm pita bread.
Ingredients
1 cup Vegetable broth
3 tablespoons Soy sauce
2 tablespoons Lemon juice
1 teaspoon Dried oregano
1 teaspoon Dried thyme
2 teaspoons Garlic
to taste Himalayan salt
to taste Black pepper
8 ounces Tempeh
4 Pitas
1 Cucumbers
1 cup Tofu
2 tablespoons Fresh dill
1 Tomatoes
1 Red onions
Method
In a spacious bowl, combine vegetable broth, soy sauce, fresh lemon juice, oregano, thyme, minced garlic, Himalayan salt, and a sprinkle of black pepper, whisking them together until mixed well.
Bring a pot of water to a vigorous boil. Slice the tempeh in half and immerse it in the boiling water for about 10 minutes to reduce any bitterness. Once done, remove it and allow it to cool on a cutting board.
After cooling, cut the tempeh into 1/4-inch thick slices, then toss them in the marinade until fully coated. Cover the bowl with plastic wrap and let it marinate in the fridge for 8 hours or overnight, stirring occasionally to keep the tempeh submerged.
Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
Remove the tempeh from the marinade, letting any excess drip off, and lay the slices on the prepared baking sheet. Discard the leftover marinade.
Bake the tempeh in the preheated oven for 30 to 35 minutes, flipping the slices halfway through, until they become golden brown and crispy on the edges.
Warm the pitas in the oven for 3 to 5 minutes until they are heated through.
Using paper towels, press the cucumbers to remove excess moisture. In a food processor, blend the cucumbers with tofu, dill, minced garlic, salt, and black pepper until smooth. Taste the tzatziki and adjust the seasoning as needed.
To assemble the gyros, place slices of tempeh, fresh tomatoes, and red onions inside a warm pita, then drizzle generously with tzatziki. Repeat for as many servings as desired.
