Vegan Tempeh Gyros with Tsatsiki
Kcal: 333, Protein: 22g, Fat: 12g, Carbs: 37g
30 Minutes
4 Servings (one wrap each)
A Vegan take on the classic. We promise you won't miss the meat. And your body will LOVE the protein.
1 (8-oz.) pkg. tempeh
1 tablespoon olive oil
1/2 cup water
1/4 cup minced yellow onion
2 tablespoons reduced-sodium soy sauce or tamari
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
4 garlic cloves, minced and divided
1/4 teaspoon black pepper, divided
3/4 cup silken tofu
1/2 cup peeled and grated English cucumber
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon white wine vinegar
1/4 teaspoon kosher salt
4 whole-grain flatbread wraps
1/2 cup vertically sliced red onion
1 medium tomato, thinly sliced
Step 1
Slice tempeh lengthwise into 8 (1/4-inch-thick) slices.
Step 2
Heat oil in a large nonstick skillet over medium. Place tempeh slices in skillet, and cook until golden-brown, 3 to 4 minutes on each side.
Step 3
Meanwhile, stir together 1/2 cup water, minced onion, soy sauce, rosemary, oregano, 2 minced garlic cloves, and 1/8 teaspoon black pepper in a small bowl.
Step 4
Add soy sauce mixture to tempeh in pan. Cover, and reduce heat to medium-low. Braise tempeh, turning occasionally, until liquid has mostly evaporated and tempeh has absorbed the flavors, about 10 minutes.
Step 5
Process silken tofu and remaining 2 garlic cloves in a high-powered blender until smooth. Place in a bowl. Stir in cucumber, lemon juice, dill, vinegar, salt, and remaining 1/8 teaspoon black pepper.
Step 6
Divide tempeh evenly among flatbreads, and top each with about 2 tablespoons tzatziki. Divide onion slices and tomatoes evenly among gyros.