Tempeh Gyros with Tzatziki

Ingredients

• 16 oz tempeh
• 1 cucumber
• 1 cup plain unsweetened vegan yogurt
• 1 lemon
• 3 clove garlic
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp onion powder
• 2 tbsp soy sauce
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 4 pita bread
• ½ red onion
• 2 tomato
• 2 tbsp fresh dill (optional)
• 2 cup lettuce (optional)

Steps

1. Prepare the tzatziki: Grate the cucumber and squeeze out excess water. Mince 2 cloves of garlic. In a bowl, combine vegan yogurt, grated cucumber, minced garlic, juice of half a lemon, 1 tablespoon chopped fresh dill (if using), salt, and pepper. Mix well and refrigerate.
2. Slice the tempeh into thin strips. In a shallow dish, whisk together 2 tablespoons olive oil, soy sauce, red wine vinegar, 1 minced garlic clove, oregano, smoked paprika, cumin, and onion powder.
3. Add the tempeh strips to the marinade, ensuring they are well coated. Marinate for at least 15 minutes, or up to 30 minutes.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated tempeh and cook for 5-7 minutes, flipping occasionally, until golden brown and slightly crispy.
5. While tempeh cooks, thinly slice the red onion and tomatoes. Chop lettuce if using.
6. Warm the pita bread according to package instructions (microwave, oven, or skillet).
7. Assemble the gyros: Spread a generous amount of tzatziki on each warm pita. Layer with cooked tempeh, sliced red onion, tomato, and lettuce (if using).
8. Fold or roll the pita to create a gyro and serve immediately.