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Vegan Tempeh Gyros

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PREP TIME
20 min
COOKING TIME
48 min
TOTAL TIME
548 min
SERVINGS
4 servings
Lunch
Vegan Tempeh Gyros
Ingredients
  • 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
  • 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
Instructions
1
Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1.5 teaspoons garlic, Himalayan salt, and a pinch of pepper in a large bowl.
2
Heat water to its boiling point. Cut tempeh into halves and submerge them in the boiling water. Allow it to simmer for 10 minutes, thereby eliminating any unpleasant flavors.
3
Transfer tempeh to a cutting board and permit it to cool slightly, reducing the heat on your hands.
4
Cut tempeh into thin strips and immerse them in the vegetable broth marinade. Cover with plastic wrap and refrigerate for 8 hours to overnight, stirring occasionally to ensure the tempeh is fully coated with marinade.
5
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
6
Transfer marinated tempeh strips to the prepared baking sheet.
7
Bake in the preheated oven, flipping them halfway through, until they turn golden brown and start to crisp at the edges, taking 30 to 35 minutes.
8
Place pitas in the oven until warmed through, requiring just 3 to 5 minutes.
9
Use a paper towel to remove excess moisture from cucumbers. Combine tofu, cucumbers, dill, 1 teaspoon garlic, salt, and pepper in a food processor. Blend until the tzatziki is well combined. Make any necessary adjustments to seasonings.
10
Assemble a gyro by placing 1/4 of the tempeh slices, tomatoes, and red onions on top of a pita. Cover with tzatziki. Repeat the process using the remaining tempeh, tomatoes, onion, and pita.