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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 |
Directions:
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!
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