Greek Tempeh Pitas Recipe

Name: Greek Tempeh Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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!

219

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 ounce) package tempeh, olive oil, soy sauce, 3 -4 crushed garlic cloves, and more.

Yes, Greek Tempeh Pitas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Tempeh Pitas

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