Tempeh Gyros with Tofu Tzatziki & Lemon-Dill Roasted Potatoes

Tempeh Gyros with Tzatziki Sauce An Unrefined Vegan

Nearly across the street from my first apartment in DC in Dupont Circle was a small convenience store and cafe that sold, among other things, gyros. The most delicious, juicy, yogurt-y gyros. There must have been some kind of addictive ingredient in them. I believe this because I absolutely had to have one at least once a week – and I dreamed about them every other day of the week. Wrapped in foil, loaded with tomatoes, red onion slices and dripping with creamy, tangy tzatziki, I snarfed them down with barely a breath between bites. Moving away was the only cure.

Happily I can have the same experience at home, minus the animal fat, the strange mish-mash of meat-ish substances and the nagging worry about how long that conical slab has been slowly rotating on its spit. It’s called tempeh. And lots of garlic.

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Tempeh Gyros with Tofu Tzatziki

No mishmash of mystery meat here. Just wholesome tempeh full of tangy, garlicky flavor and loaded with cooling dairy-free tzatziki. Add a side of lemon-dill potatoes and dinner is served!

  • Author: Annie
  • Total Time: 1440

Ingredients

Tempeh Marinade

  • 8 ounces tempeh, sliced ~1/4″ thick
  • 2 cloves garlic, minced
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried onion flakes
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 Tbsp. garlic powder
  • 1 tsp. dried thyme
  • 4 Tbsp. vegetable broth
  • 2 Tbsp. liquid aminos
  • 1 tsp. rice wine or white wine vinegar
  • juice of 1/2 a lemon
  • 4 Whole Wheat Chipotle Tortillas or Whole Wheat Pitas

Tofu Tzatziki

  • 1 1/4 cup silken tofu
  • 1/2 medium-sized cucumber, peeled, deseeded and chopped
  • 1/2 Tbsp. garlic powder
  • 1 clove garlic
  • 1/4 tsp. salt
  • 1/2 tsp. dill weed
  • 1/4 tsp. mustard powder
  • 1 tsp. dried onion flakes
  • 1 Tbsp. vegetable broth
  • 1 tsp. rice wine or white wine vinegar
  • juice of 1/2 a lemon

Instructions

  1. Combine all of the ingredients for the marinade (except for the tempeh) in a shallow dish and whisk to combine.  Add the tempeh slices and marinate for a couple of hours or overnight, turning the pieces of tempeh now and again.
  2. To make the tzatziki, combine all of the ingredients (except for the cucumber) in a food processor and process until smooth.  Pour the mixture into a container or bowl, and stir in the diced cucumber.  Store in the refrigerator to marinate for a couple of hours.
  3. When ready to eat, take the tzatziki out of the refrigerator to take off the chill.  Wrap the tortillas or pitas in foil and gently warm in the oven.
  4. To make the gyros, heat a skillet and add a splash or two of vegetable broth.  Brown the tempeh on both sides, adding a little more broth or water as necessary.  Now, get to work assembling your gyros.  Pile all of the goodies on to the tortillas/pitas and add chopped tomatoes, Kalamata olives, red onion, parsley – it all sounds good!

Nutrition

  • Serving Size: 4
  • Calories: 390
  • Sugar: 2
  • Sodium: 1158
  • Fat: 12
  • Saturated Fat: 3
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 53
  • Protein: 19
  • Cholesterol: 0

 

Tempeh Gyros with Tzatziki Sauce An Unrefined Vegan

Tempeh Gyros with Tzatziki Sauce An Unrefined Vegan

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Lemon-Dill Potatoes

The perfect accompaniment to tempeh gyros!

  • Author: Annie
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40

Ingredients

  • 5-6 small red potatoes, diced
  • 1/2 cup vegetable broth
  • 1 Tbsp. low-sodium soy sauce
  • 1/4 tsp. garlic powder
  • 2 garlic cloves, minced
  • juice of 1/2 a lemon
  • 1/4 tsp. dried dill weed
  • lemon zest from 1 lemon
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425-degrees F.
  2. Combine the potatoes, vegetable broth, soy sauce, garlic powder, garlic cloves and lemon juice in a baking dish. Bake, turning every now and again, until potatoes are very tender, about 30 minutes.
  3. As soon as you take them out of the oven, add the lemon zest, dill weed and salt and pepper. Let cool to room temperature and serve alongside tempeh gyros.

Nutrition

  • Serving Size: 4
  • Calories: 175
  • Sugar: 3
  • Sodium: 322
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 40
  • Protein: 5
  • Cholesterol: 0

Lemon Garlic Dill Potatoes

 

 

33 thoughts on “Tempeh Gyros with Tofu Tzatziki & Lemon-Dill Roasted Potatoes

  1. Barb

    I love tempeh when other people make it, but I haven’t had a ton of luck with it myself. I’m going to give this recipe a try, see if I can break my streak. Those potatoes look amazing too!

    Reply
    1. Connie Fletcher

      Barb, I can’t believe you haven’t made delish tempeh…really…I mean after that Butternut Mac and Cheeze??? I don’t believe you don’t make everything wonderfully!

      Reply
  2. keepinitkind

    Those look delicious! I’ve never had an actual gyro, so I’ve never felt the draw, but these look like they need to be tried. Yet another one of your recipes to put on my list of things to try!

    Reply
  3. Shira

    Looks seriously yummy! Love the story about the convenience store – something about food hankerings from the past 🙂 I almost bought my kids a deep and delicious frozen cake tonight for the same nostalgic reasons – resisted in the end though!
    Looks so good today Ann! xo!

    Reply
  4. Lou

    I’m still trying to convince my other half that tempeh is delicious… maybe this is the dish to do it? mmmm lemon + dill are such a great combo 🙂

    Reply
  5. Richgail Enriquez

    OMG that looks like the killer combo! I have to buy tempeh…it’s something I haven’t incorporated to my cooking yet. I’m making this meal tonight!

    Reply
  6. bar

    You’re hitting up my Greek side! I am so stoked you made a vegan tzatziki – I am learning so much about how to make this vegan thing work from you!

    Reply
  7. Alex Caspero MA,RD (@delishknowledge)

    I have never had a vegan gyro! So excited to try it! I’ve only had a gyro once in my life and remember being grossed out that they carved the meat from a pole in front of me. Funny how I still ate it… now that I’m a bit more aware, I would love to try out a kind version!

    Reply
    1. An Unrefined Vegan

      Yeah, best not to think too much about the origins/content of gyro meat. There was a time long ago when I loved them, but oooh – very scary. On the other hand, tempeh…sigh…delicious.

      Reply

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