Tempeh Gyros and Tzatziki
Savor the bold flavors of Mediterranean cuisine with these Tempeh Gyros and Tzatziki—a vegan twist on a classic favorite! This recipe pairs protein-rich tempeh, marinated in a zesty blend of olive oil, lemon juice, garlic, and spices, with a creamy, refreshing homemade tzatziki sauce made from vegan yogurt and grated cucumber. Perfectly crisped tempeh strips are layered inside warm, fluffy pita bread along with fresh lettuce, juicy tomatoes, and red onion for an irresistible combination of tastes and textures. Ready in just 35 minutes, this plant-based meal is ideal for a quick weeknight dinner or an impressive lunch option. Serve these gyros with a side of crisp salad or roasted potatoes for a Mediterranean feast you'll love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 block (approximately 8 oz) Tempeh
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Soy sauce
- 2 Garlic cloves, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Paprika
- 0.25 teaspoons Ground black pepper
- 4 pieces Pita bread
- 0.5 Cucumber
- 1 cup Plain unsweetened vegan yogurt
- 2 tablespoons Dill, chopped
- 1 tablespoon Lemon juice (for tzatziki)
- 1 Garlic clove, minced (for tzatziki)
- 0.5 teaspoons Salt
- 2 Tomatoes, sliced
- 0.5 Red onion, thinly sliced
- 4 pieces Lettuce leaves
Instructions
Slice the block of tempeh into thin strips, about 1/4 inch thick.
In a medium-sized mixing bowl, whisk together olive oil, lemon juice, soy sauce, minced garlic, dried oregano, ground cumin, paprika, and ground black pepper to make the marinade.
Add the sliced tempeh to the marinade, ensuring all pieces are coated. Let it marinate for 15-20 minutes.
While the tempeh is marinating, make the tzatziki sauce. Grate the cucumber using a box grater, then squeeze out the excess liquid using a clean kitchen towel or paper towels.
In a bowl, combine the grated cucumber, vegan yogurt, chopped dill, lemon juice, minced garlic, and salt. Mix well and set aside.
Heat a non-stick skillet over medium heat. Add the marinated tempeh strips and cook for 3-4 minutes on each side, or until golden brown and slightly crispy.
Warm the pita bread in a dry skillet or in the oven for a few minutes.
To assemble the gyros, place one warmed pita on a flat surface. Add a lettuce leaf, a few pieces of cooked tempeh, sliced tomatoes, red onions, and a generous dollop of tzatziki sauce.
Fold the pita around the fillings and serve immediately. Repeat with the remaining pitas.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 16.4 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2366 mg | 50% | |
*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.
