ndulge your fast-food craving with a healthier gyro that captures the spirit of the traditional meaty street cart meal. Tempeh’s firm texture and boundless flavor adaptability makes it an excellent stand-in for lamb meat. Braising the tempeh removes its bitter edge and infuses it with herbaceous umami flavor. Silken tofu blends into a naturally smooth consistency, lending rich creaminess to tangy tzatziki sauce. Our plant-forward version packs 22g quality protein and saves 300mg sodium over the Greek classic. Serve it on a whole-grain pita or Flatout Light flatbread to keep calories in check; you can find them at most supermarkets, usually in the bakery section.
How to Make It
Slice tempeh lengthwise into 8 (1/4-inch-thick) slices.
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.
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.
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.
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.
Divide tempeh evenly among flatbreads, and top each with about 2 tablespoons tzatziki. Divide onion slices and tomatoes evenly among gyros
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