- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons ground thyme
- 1 1/2 teaspoons minced garlic
- 1 (8 ounce) package tempeh
- 4 (6 inch) whole-wheat pitas
- 1 dash pink Himalayan salt
- 1 dash ground black pepper
- Tzatziki:
- 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
- 2 tomatoes, sliced
- 1/2 red onion, thinly sliced
- Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and dash of pepper in a large bowl.
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Transfer marinated tempeh slices to the prepared baking sheet.
- Bake in the preheated oven, turning halfway through, until golden brown and beginning to crisp at the edges, 30 to 35 minutes.
- Place pitas in the hot oven until warmed through, 3 to 5 minutes.
- 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.
- 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.
04/02/2018
recipepes.com
Tempeh Gyros, recipe
PT15M
PT1H
5
455 calories
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