Greek Tempeh Pitas
Savor the vibrant flavors of the Mediterranean with these Greek Tempeh Pitas, a wholesome plant-based twist on a classic favorite. Marinated in a zesty blend of soy sauce, lemon juice, oregano, and smoked paprika, the tempeh is pan-seared to golden perfection, delivering a savory, protein-packed base. Layered inside warm, fluffy pitas alongside crisp cucumber, juicy cherry tomatoes, tangy Kalamata olives, and fresh parsley, this dish is bursting with texture and color. To bring it all together, a creamy garlic-infused tahini sauce adds a rich, nutty finish that's utterly irresistible. Ready in just 25 minutes, these Greek Tempeh Pitas are perfect for a quick, healthy, and flavor-forward meal that vegans and non-vegans alike will adore.
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Recipe Information
Ingredients
- 8 ounces tempeh
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 4 pieces pitas
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 small red onion
- 0.5 cup kalamata olives
- 2 tablespoons fresh parsley
- 3 tablespoons tahini
- 2 tablespoons water (for sauce)
- 1 clove garlic (minced)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the tempeh into thin strips or cubes about 1/2 inch wide.
In a small bowl, whisk together 1 tablespoon of olive oil, soy sauce, lemon juice, dried oregano, garlic powder, and smoked paprika to create a marinade.
Place the tempeh in a shallow dish and pour the marinade over it. Stir to coat evenly. Let the tempeh marinate for at least 10 minutes, or up to 30 minutes for more flavor.
While the tempeh marinates, prepare your vegetables. Slice the cucumber into thin half-moons, cut the cherry tomatoes in half, finely slice the red onion, and chop the kalamata olives and fresh parsley.
In a small bowl, make the tahini sauce by mixing the tahini, water, minced garlic, salt, and black pepper until smooth. Adjust the consistency with more water if needed.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the marinated tempeh and cook for 3-4 minutes on each side, until golden brown and slightly crisp.
Warm the pitas in a dry skillet or microwave for a few seconds to make them pliable.
To assemble, spread a generous spoonful of tahini sauce inside each pita. Layer with cooked tempeh, cucumber slices, cherry tomatoes, red onion, Kalamata olives, and fresh parsley.
Serve immediately and enjoy your flavorful Greek Tempeh Pitas!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 3.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1033 mg | 79% | |
| Iron | 4022.4 mg | 22347% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
