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Tempeh Gyro Lettuce Wraps With Organic Tofu Tzatzik Recipe

Kimberly Snyder

Ingredients
  

  • Tempeh Marinade:
  • 2 cloves garlic minced
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried onion flakes
  • 1 tsp. ground black pepper
  • 1/2 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:
  • 1 1/4 cup silken organic tofu
  • 4 Tbs. lemon juice
  • 1 Tbs. mined garlic
  • 1 tsp. dried onion flakes
  • 1 tbsp. vegetable broth
  • 1/2 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
  • 1/3 cup Kalamatta olives de-pitted and chopped
  • ¼ cup red onion diced
  • ½ cup parsley chopped

Instructions
 

  • 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.
  • 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.
  • 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.
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