Mediterranean Tempeh Bowls with Tzatziki

Ingredients

• 16 oz tempeh
• 1 large cucumber
• 1½ cups cherry tomatoes
• ½ red onion
• 4 cups romaine lettuce
• 1 lemon
• ¼ cup fresh dill
• 2 cloves garlic
• 1½ cups plain unsweetened dairy-free yogurt
• 3 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 3 cups cooked quinoa or rice (optional)
• ½ cup kalamata olives (optional)

Steps

1. Prepare the tzatziki: Grate half of the cucumber and squeeze out excess water. Mince one clove of garlic. In a bowl, combine dairy-free yogurt, grated cucumber, minced garlic, half of the fresh dill (chopped), a squeeze of lemon juice, and a pinch of salt and pepper. Mix well and refrigerate.
2. Prepare the tempeh: Cut the tempeh into 1/2-inch cubes. In a bowl, toss the tempeh with 1 tablespoon of olive oil, dried oregano, salt, and pepper.
3. Cook the tempeh: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned tempeh and cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy. Remove from heat.
4. Prepare the vegetables: Dice the remaining cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the romaine lettuce and the remaining fresh dill.
5. Assemble the bowls: Divide the cooked quinoa or rice (if using) among four bowls. Add a bed of romaine lettuce, then arrange the cooked tempeh, diced cucumber, cherry tomatoes, sliced red onion, and kalamata olives (if using).
6. Serve: Drizzle generously with the prepared tzatziki sauce and garnish with fresh dill.