Tempeh Gyro

 

Serves: 4

Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons lemon juice, divided

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder, divided

  • 1/2 teaspoon ground cumin

  • 3/4 teaspoon kosher salt, divided

  • 1/4 teaspoon freshly ground black pepper

  • 1 (8-ounce) package 5-Grain Tempeh, thinly sliced

  • 1/2 cup Greek yogurt, or dairy-free Greek-style yogurt

  • 1 tablespoon finely chopped fresh dill

  • 4 pita loaves

  • 2 cups roughly chopped romaine lettuce

  • 2 plum tomatoes, seeded and chopped

  • 1 English cucumber, cut into 1/2-inch pieces

  • 1/2 red onion, thinly sliced

  • 1/4 cup crumbled feta cheese, or dairy-free feta cheese, optional

Preparation:

  1. Whisk together olive oil, 1 tablespoon of lemon juice, oregano, ½ teaspoon of garlic powder, cumin, ½ teaspoon of salt and black pepper in a large bowl. Add tempeh, and gently toss to coat. Set aside to marinate for 10 minutes.

  2. Meanwhile combine yogurt, remaining 1 tablespoon of lemon juice, dill, remaining ½ teaspoon of garlic powder and remaining ¼ teaspoon of salt in a small bowl. Stir until smooth and set aside.

  3. Heat a large skillet over medium heat. Add marinated tempeh, and cook until golden-brown and lightly crisp, about 3 to 4 minutes per side.

  4. Top each pita with a spoonful of yogurt mixture, lettuce, tomatoes, cucumber, red onion and cooked tempeh. Garnish with feta, if desired. Fold or roll the pita around filling and serve immediately.