Tempeh Gyros

1. Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and pinch black pepper in a large bowl.

2. 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.

3. 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.

4. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

5. Remove tempeh from marinade, letting excess drip off; place on the prepared baking sheet. Discard remaining marinade.

6. Bake in the preheated oven until golden brown and beginning to crisp at the edges, 30 to 35 minutes, flipping halfway.

7. Place pitas in the hot oven until warmed through, 3 to 5 minutes.

8. 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.

9. 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.

Cook's Notes:

To make this gluten free, use tamari instead of soy sauce and gluten-free pita instead of whole wheat.

Use about 1 cup plain Greek yogurt instead of silken tofu for non-vegan tzatziki.

You can substitute whole wheat pita with sprouted wheat pita.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.