Tempeh Gyros

Ingredients

• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 2 teaspoons ground thyme
• 1.5 teaspoons minced garlic
• 1 pinch pink Himalayan salt
• 1 pinch ground black pepper
• 1 package tempeh , 8 ounce
• 4 whole wheat pitas , 6 inch

Instructions

1. 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. 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. 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. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 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. 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.