Flavorful spiced tempeh wrapped in warm pita and layered with crisp vegetables, tangy pickled onions, and creamy dairy-free tzatziki. These plant-based gyros are fresh, hearty, and full of Mediterranean flavor—perfect for lunch or dinner.
Why You’ll Love This Recipe
These Tempeh Gyros are a vibrant and satisfying plant-based take on a Greek classic. They’re packed with bold, savory spices, balanced by the refreshing coolness of dairy-free tzatziki. Easy to prepare and perfect for weeknight meals or casual entertaining, these gyros are a versatile and nourishing alternative to traditional meat-based wraps. They also offer plenty of room for customization with your favorite vegetables and sauces.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the tempeh:
- tempeh, sliced into thin strips
- olive oil
- soy sauce or tamari
- lemon juice
- smoked paprika
- garlic powder
- ground cumin
For the dairy-free tzatziki:
- plain dairy-free yogurt
- grated cucumber (squeezed dry)
- lemon juice
- garlic, finely minced
- fresh dill, chopped
- salt and pepper to taste
For assembly:
- pita breads or flatbreads
- cherry tomatoes, halved
- lettuce or greens
- cucumber, sliced
- pickled red onions
- lemon wedges, to serve
Directions
- In a mixing bowl, whisk together olive oil, soy sauce, lemon juice, smoked paprika, garlic powder, and ground cumin.
- Add the sliced tempeh and let marinate for 15–30 minutes to absorb the flavors.
- While the tempeh marinates, prepare the tzatziki. In a bowl, combine dairy-free yogurt, grated and squeezed cucumber, lemon juice, minced garlic, chopped dill, salt, and pepper. Mix well and refrigerate until needed.
- Heat a skillet over medium heat. Add the marinated tempeh strips and cook for 6–8 minutes, turning occasionally, until they are golden brown and slightly crispy.
- Warm the pita breads or flatbreads either in a skillet or oven.
- To assemble the gyros, lay each pita flat and layer with greens, cooked tempeh, cherry tomatoes, cucumber slices, and pickled onions.
- Spoon tzatziki over the fillings.
- Fold or roll the pita and, if desired, wrap with parchment or foil to hold everything together.
- Serve with lemon wedges for a bright, zesty finish.
Servings and timing
This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
- Grilled Tempeh: Grill the marinated tempeh instead of pan-cooking for a smokier flavor.
- Spicy Version: Add chili flakes or a dash of hot sauce to the marinade.
- Gluten-Free Option: Use gluten-free flatbreads or lettuce wraps.
- Different Protein: Substitute tempeh with tofu, seitan, or chickpea patties.
- Extra Creamy: Add a dollop of hummus or baba ganoush alongside the tzatziki.
Storage/Reheating
Storage: Store each component separately in airtight containers. Tempeh can be refrigerated for up to 4 days.
Reheating: Reheat tempeh in a skillet over medium heat or in the oven until warmed through.
Tzatziki: Keep refrigerated and use within 3 days. Stir before using again.
Assembly: Assemble gyros just before serving to maintain freshness and texture.
FAQs
Can I make these gyros ahead of time?
You can prepare the components in advance and store them separately. Assemble just before serving for the best texture.
Is tempeh healthy?
Yes, tempeh is a good source of plant-based protein, fiber, and probiotics, making it a nutritious meat alternative.
Can I use regular yogurt for tzatziki?
If you’re not avoiding dairy, you can use regular Greek yogurt. Otherwise, stick to a dairy-free version for a vegan gyro.
What kind of flatbread should I use?
Soft pita or Mediterranean-style flatbreads work best as they are pliable and easy to wrap.
Can I grill the tempeh instead of using a skillet?
Yes, grilling adds a smoky flavor and enhances the texture of the tempeh.
How do I keep the pita from breaking when folding?
Warm the pita slightly before folding. This makes it more flexible and less likely to tear.
What can I substitute for dill in the tzatziki?
Fresh mint or parsley can be used as an alternative to dill if preferred.
Are pickled onions necessary?
No, but they add a tangy bite that complements the richness of the tempeh and tzatziki.
Can I use a different plant-based protein?
Absolutely. Tofu, jackfruit, or even lentil patties can be used in place of tempeh.
How do I make this nut-free?
This recipe is naturally nut-free as long as your yogurt and pita are free from nut-based ingredients.
Conclusion
Tempeh Gyros with Tzatziki and Pickled Onion offer a satisfying and flavorful plant-based twist on a Mediterranean classic. With a balance of textures and bold, zesty flavors, they are sure to become a staple in your weekly meal rotation. Easy to customize, prep-friendly, and irresistibly delicious—these gyros prove that plant-based eating can be both nourishing and indulgent.
Print
Tempeh Gyros with Tzatziki and Pickled Onion
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 gyros 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
Flavorful spiced tempeh wrapped in warm pita and layered with crisp vegetables, tangy pickled onions, and creamy dairy-free tzatziki. These plant-based gyros are fresh, hearty, and full of Mediterranean flavor—perfect for lunch or dinner.
Ingredients
- 8 oz tempeh, sliced into thin strips
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 cup plain dairy-free yogurt
- 1/4 cup grated cucumber (squeezed dry)
- 1 tbsp lemon juice
- 1 clove garlic, finely minced
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
- 4 pita breads or flatbreads
- 1 cup cherry tomatoes, halved
- 1 cup lettuce or greens
- 1/2 cucumber, sliced
- 1/4 cup pickled red onions
- Lemon wedges, to serve
Instructions
- In a bowl, whisk olive oil, soy sauce, lemon juice, paprika, garlic powder, and cumin. Add tempeh and marinate for 15–30 minutes.
- Meanwhile, make the tzatziki: combine all tzatziki ingredients in a bowl and mix well. Chill until ready to serve.
- Heat a skillet over medium heat. Add marinated tempeh and cook for 6–8 minutes, turning occasionally, until browned and crispy at the edges.
- Warm the pita breads and lay them flat. Add a handful of greens, tempeh strips, tomatoes, cucumber, and pickled onions.
- Spoon tzatziki generously over the fillings.
- Fold or roll the pita and wrap with parchment or foil to hold.
- Serve with lemon wedges for a bright finish.
Notes
- Marinate tempeh longer for deeper flavor.
- Use gluten-free pita if needed.
- Tzatziki can be made ahead and kept refrigerated for 2–3 days.
Nutrition
- Serving Size: 1 gyro
- Calories: 360
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *