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
Units
Scale
- 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
