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 pinch pink Himalayan salt
- 1 pinch ground black pepper
- 1 (8 ounce) package tempeh
- 4 (6 inch) whole wheat pitas
- 2 small cucumbers, peeled and grated
- 1 (12.3 ounce) package silken tofu
- 1 tablespoon (packed) fresh dill
- 1 teaspoon minced garlic
- salt and ground black pepper to taste
- 2 tomatoes, sliced
- ½ red onion, thinly sliced
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Instructions
- Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and pinch black pepper in a large bowl.
- Fill a saucepan with water; bring to a boil. Cut tempeh in half; add to the boiling water. Boil tempeh to remove any bitter taste, about 10 minutes, then transfer to a cutting board; cool slightly.
- Cut tempeh into 1/4-inch slices; add to vegetable broth marinade and toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight, stirring occasionally, making sure tempeh is covered with marinade.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Remove tempeh from marinade, letting excess drip off; place on the prepared baking sheet. Discard remaining marinade.
- Bake in the preheated oven until golden brown and beginning to crisp at the edges, 30 to 35 minutes, flipping halfway.
- Place pitas in the hot oven until warmed through, 3 to 5 minutes.
- Squeeze excess water from cucumbers using paper towels. Combine cucumbers, tofu, dill, 1 teaspoon garlic, salt, and black pepper in the bowl of a food processor; pulse until blended. Taste tzatziki; adjust seasonings if desired.
- Place 1/4 tempeh slices, tomatoes, and red onions on top of 1 pita; drizzle with tzatziki. Repeat with remaining tempeh, tomatoes, onion, pitas, and tzatziki.
Source
Original recipe: View Original