Greek Tempeh Pitas Recipe #56655
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.
25 min | 15 min prep
SERVES 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
- 1/2 cucumber, diced
- 2 crushed garlic cloves
- 1/2 onion, diced
- balsamic vinegar
- olive oil
- Slice tempeh medium thin.
- Marinate in olive oil, soy sauce, crushed garlic, dried oregano and lemon juice. After 1 hour (or longer) saute in frying pan until crispy.
- Meanwhile mix diced tomatoes, cucumber, onion, garlic, balsamic vinegar and a drizzle of oil in a small bowl.
- Heat pita on each side in frying pan.
- To assemble, place pita on a plate, lay tempeh over pita, spoon on tomato and cucumber mixture and top with tzatziki.
- 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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5 stars