Greek Tempeh Pitas

erinn in tbay's Note:

This is by far my favourite way of eating tempeh. I am craving it right now! You can make it vegan by using vegan tzatziki.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 (8 ounce) package tempeh
• olive oil
• soy sauce
• 3 -4 crushed garlic cloves
• 1 tablespoon dried oregano
• 1 lemon, juice of
• greek pocketless pita
• tzatziki
• 2 tomatoes , diced
• ½ cucumber , diced
• 2 crushed garlic cloves
• ½ onion , diced
• balsamic vinegar
• olive oil

Directions:

1. Slice tempeh medium thin.
2. Marinate in olive oil, soy sauce, crushed garlic, dried oregano and lemon juice. After 1 hour (or longer) saute in frying pan until crispy.
3. Meanwhile mix diced tomatoes, cucumber, onion, garlic, balsamic vinegar and a drizzle of oil in a small bowl.
4. Heat pita on each side in frying pan.
5. To assemble, place pita on a plate, lay tempeh over pita, spoon on tomato and cucumber mixture and top with tzatziki.
6. I eat mine with a knife and fork, but my husband prefers to fold his in half and eat with his hands. Either way, this is my favourite tempeh dish!

Reviews

[innanah]

This was actually pretty good. Now that I've fixed it once I'll know a little better on how to fix it next time. I would definitely allow time to let both the tempeh and the vegetable mixture marinate. I would also add some fresh chopped cilantro as a garnish to top the dish off after being completed. Unlike what the recipe says in regards to slicing the tempeh, I crumbled mine up, for me this is easier to mix in the other ingredients (they all mesh better that way) and also easier to cook/fry and spoon/scoop out of the pan and into or onto a pita. I didn't know what tzatziki was and my local organic grocery store didn't either, so I picked up some Cucumber & Shallot vinaigrette and that seemed to work just fine. What was a really special treat was gently warming both the tempeh mixture and the vegetable mixture (separately or together) a day later as leftovers over a warm pita and it was 10 times more delicious than the day of cooking, letting the flavors gel and marinate really make a difference with this recipe. Also, this is a great recipe to make ahead of time and just scoop/spoon as you need for a day or two (or three) for a quick and delicious meal for lunch or on the run! (and healthy I might add)

[Garlic Chick]

This was my first attempt at cooking with tempeh and I liked the idea of the gyros. I made as stated but instead of the balsamic and oil used home made Greek salad dressing. I toasted my pitas in the toaster oven and next time will use the pan method as I thought they were too crunchy. These were excellent and filling, I'll make them again for sure. Thanks for posting, erinn in tbay!

[fluffernutter]

My first-ever attempt to prepare tempeh and it was just great. The marinating is the key, and broiling until crisp. I didn't have plain yogurt and I didn't want onion, so mine was more like a TLT in a pita.