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.
Ingredients
Tzatziki
- 2 small cucumbers, peeled and grated
- 1 (12.3 ounce) package silken tofu
- 1 tablespoon (packed) fresh dill
- 1 teaspoon minced fresh garlic
- salt and ground black pepper to taste
- 2 tomatoes, sliced
- ½ red onion, thinly sliced
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons ground thyme
- 1 ½ teaspoons minced garlic
- 1 (8 ounce) package tempeh
- 4 (6 inch) whole-wheat pitas
- 1 dash pink Himalayan salt
- 1 dash ground black pepper
Directions
Step 1
Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and dash of pepper in a large bowl.
Step 2
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.
Step 3
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.
Step 4
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 5
Transfer marinated tempeh slices to the prepared baking sheet.
Step 6
Bake in the preheated oven, turning halfway through, until golden brown and beginning to crisp at the edges, 30 to 35 minutes.
Step 7
Place pitas in the hot oven until warmed through, 3 to 5 minutes.
Step 8
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.
Step 9
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.
Cook’s Notes:
Use tamari instead of soy sauce and gluten-free pita in place of whole wheat pita for a gluten-free version.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 385 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat2g | 10% |
Sodium1086mg | 47% |
Total Carbohydrate54g | 20% |
Dietary Fiber7g | 26% |
Total Sugars7g | |
Protein25g | |
Vitamin C18mg | 91% |
Calcium162mg | 12% |
Iron6mg | 36% |
Potassium882mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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