GREEK TEMPEH PITAS

Greek Tempeh Pitas image

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.

Provided by erinn in tbay

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

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 pita
tzatziki
2 tomatoes, diced
1/2 cucumber, diced
2 crushed garlic cloves
1/2 onion, diced
balsamic vinegar
olive oil

Steps:

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!

Nutrition Facts : Calories 141.9, Fat 6.4, SaturatedFat 1.3, Sodium 10.4, Carbohydrate 12.9, Fiber 1.6, Sugar 3.2, Protein 11.8

*** Explore more Greek Tempeh Pitas Recipes »

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