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1
Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and dash of pepper in a large bowl.
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2
Bring a saucepan of water to a boil. Cut tempeh in half and add to the boiling water. Boil for 10 minutes to remove any bitter taste. Transfer tempeh to a cutting board and allow to cool slightly.
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3
Cut tempeh into 1/4-inch slices and place them in the vegetable broth marinade. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight, stirring occasionally to be sure tempeh is covered with marinade.
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4
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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5
Transfer marinated tempeh slices to the prepared baking sheet.
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6
Bake in the preheated oven, turning halfway through, until golden brown and beginning to crisp at the edges, 30 to 35 minutes.
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7
Place pitas in the hot oven until warmed through, 3 to 5 minutes.
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8
Squeeze excess water from cucumbers using a paper towel. Place tofu, cucumbers, dill, 1 teaspoon garlic, salt, and pepper in a food processor. Blend until tzatziki is well mixed. Adjust seasonings if desired.
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9
Assemble a gyro by placing 1/4 of tempeh slices, tomatoes, and red onions on top of a pita. Cover with tzatziki. Repeat with remaining tempeh, tomatoes, onion, and pita.
