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Nutrition Facts
Serving Size 1 (187g) Recipe makes 4 servings
Calories 142
Calories from Fat 57		(40%)
Amount Per Serving		%DV
	Total Fat 6.4g	9%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 496mg		14%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 1.6g	6%
	Sugars 3.2g
Protein 11.8g		23%
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Greek Tempeh Pitas

Recipe #56655 | 25 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: erinn in tbay
Mar 19, 2003

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.

SERVES 4 (change servings and units)

Ingredients

1 (8 ounce) package tempeh
olive oil
soy sauce
3-4 crushed garlic cloves
1 tablespoon dried oregano
1 lemon, juice of
greek pocketless pitas
tzatziki
2 tomatoes, diced
1/2 cucumber, diced
2 crushed garlic cloves
1/2 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!

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Featured Reviews for This Recipe

From: *Ollin*

On Nov 14, 2009

FAN-TAS-TIC!!! We just had this as brunch and we totally loved it!!, is certainly a keeper and well, i didn't make tzatziki but a yogurt dressing and i didn't have oregano so i marinated with thyme... this is the second time in my life that i make something with tempeh so i just don't know how to cook it until crisp, but the flavors were amazing! Thanks a lot for the wonderful recipe

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From: fluffernutter

On Oct 21, 2007

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.

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From: maggiepcs

On Jul 16, 2007

This is one of the best ways I've had tempeh. It really took advantage of its flavor and texture. Great recipe!

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From: Xanthia

On Jan 10, 2007

This was pretty good. I got it extra crispy and the meat eaters in my family liked it a lot. I made a vegan tzatziki to go with it, yum!

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