Tempeh Gyro Lettuce Wraps With Organic Tofu Tzatzik Recipe
Serves: Serves 4
  • Tempeh Marinade:
  • 2 cloves garlic, minced
  • 1½ tsp. dried oregano
  • 1 tsp. dried onion flakes
  • 1 tsp. ground black pepper
  • ½ tbsp. garlic powder
  • 1 tsp. dried thyme
  • ½ cup vegetable broth
  • 2 tbsp. organic low sodium tamari or (Braggs Liquid Aminos)
  • 1 tsp. raw apple cider vinegar
  • 1 Tbs. lemon juice
  • 8 oz. tempeh, sliced ~1/4″ thick
  • Tofu Tzatziki:
  • 1¼ cup silken organic tofu
  • 4 Tbs. lemon juice
  • 1 Tbs. mined garlic
  • 1 tsp. dried onion flakes
  • 1 tbsp. vegetable broth
  • ½ tsp. dill weed
  • ¼-½ tsp. Salt (to taste)
  • ½ tsp pepper (to taste)
  • 1 ½ cup peeled and diced cucumber (1 large cucumber)
  • Butter lettuce leaves or romaine lettuce hearts
  • ⅓ cup Kalamatta olives, de-pitted and chopped
  • ¼ cup red onion, diced
  • ½ cup parsley, chopped
  1. Combine all of the ingredients for the marinade 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, 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. Add to the lettuce wraps, and add the Kalamata olives, red onion and parsley, and a generous drizzle of the tzatziki.
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/blog/2016/07/26/tempeh-gyro-lettuce-wraps-recipe/