Tempeh Gyros

Tempeh Gyros Traditional seasonings, traditional taste, traditional food. A meal your whole family will love. Authentic Greek cooking at its finest. I only use non-GMO organic silken tofu.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 48 mins

    TOTAL : 8 hrs

    SERVING : 4

    YIELD : 4 servings

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

  • Bring a saucepan of water to a boil. Cut tempeh in half and add to the boiling water. Boil for 10 minutes to remove any bitter taste. Transfer tempeh to a cutting board and allow to cool slightly.

  • Cut tempeh into 1/4-inch slices and place them in the vegetable broth marinade. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight, stirring occasionally to be sure tempeh is covered with marinade.

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

  • Transfer marinated tempeh slices to the prepared baking sheet.

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

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

  • Squeeze excess water from cucumbers using a paper towel. Place tofu, cucumbers, dill, 1 teaspoon garlic, salt, and pepper in a food processor. Blend until tzatziki is well mixed. Adjust seasonings if desired.

  • Assemble a gyro by placing 1/4 of tempeh slices, tomatoes, and red onions on top of a pita. Cover with tzatziki. Repeat with remaining tempeh, tomatoes, onion, and pita.

Per Serving: 385 calories; protein 25.1g; carbohydrates 53.9g; fat 10.6g; sodium 1085.9mg. Use tamari instead of soy sauce and gluten-free pita in place of whole wheat pita for a gluten-free version.