Tempeh Gyros Recipes
TEMPEH GYROS AND TZATZIKI
Make and share this Tempeh Gyros and Tzatziki recipe from Food.com.
Provided by Howiesar
Categories Tempeh
Time 5h30m
Yield 4-6 gyros, 4 serving(s)
Number Of Ingredients 28
Steps:
- To make gyro "meat" cut tempeh into thin strips 1/2 - 1.5 cm in thickness works well.
- Next make tempeh marinade with all ingredients listed under "Gyro Tempeh".
- Pour the marinade over the tempeh, make sure all surfaces are covered and place in fridge to marinate for at least 4 hours, preferably overnight.
- Next, make Tzatziki- combine all ingredients listed under Tzatziki. Stir well and also place in fridge to sit for at least 4 hours, preferably overnight.
- When you are ready to eat, set the Tzatziki out to warm slightly while you cook the tempeh.
- Heat a large skillet with 3-4 tbsp olive oil and heat over medium, once heated place tempeh strips in and let them cook until each side is golden brown.
- Remove tempeh from pan, and one at a time heat the pitas over medium heat until warmed on each side.
- Then layer your gyro (pita, tzatziki and tempeh) as you choose with lettuce, and/or tomato if you like.
Nutrition Facts : Calories 450, Fat 26.5, SaturatedFat 6.4, Cholesterol 14.9, Sodium 1224, Carbohydrate 42.6, Fiber 2.4, Sugar 2.3, Protein 12.4
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- Prepare the tempeh: In a bowl or container big enough to marinate the tempeh, stir together the garlic, white wine vinegar, lemon juice, olive oil, soy sauce, greek yogurt, oregano and salt. Add the sliced tempeh, making sure to coat each slice in the marinade and let sit in the fridge while you prepare the rest of the recipe. You can also do this step the night before.
- Preheat oven to 400F. Place the prepared potatoes on a baking sheet. Drizzle with oil and toss to coat. Sprinkle with salt and oregano. Roast for 30 minutes or until golden and crispy. For crispy fries, make sure to spread them on the baking sheet with room between each.
- Meanwhile, prepare the tzatziki: Shred the cucumber and squeeze out the liquid using a clean dish towel. Place the cucumber in a bowl, along with the yogurt, lemon juice, olive oil and salt. Stir together until combined.
- Cook the tempeh: Heat a non-stick skillet over medium heat. Place the tempeh in a single layer in the skillet, along with some of the marinade. Cook 5 minutes on each side. You can drizzle any remaining marinade on the tempeh during cooking.
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