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Tempeh Gyros with Tzatziki

Photo: Jennifer Causey
Active time 20 mins
Total time 30 mins
Yield

Serves 4 (serving size: 1 wrap)

Indulge your fast-food craving with a healthier gyro that captures the spirit of the traditional meaty street cart meal. Tempeh’s firm texture and boundless flavor adaptability makes it an excellent stand-in for lamb meat. Braising the tempeh removes its bitter edge and infuses it with herbaceous umami flavor. Silken tofu blends into a naturally smooth consistency, lending rich creaminess to tangy tzatziki sauce. Our plant-forward version packs 22g quality protein and saves 300mg sodium over the Greek classic. Serve it on a whole-grain pita or Flatout Light flatbread to keep calories in check; you can find them at most supermarkets, usually in the bakery section.

Ingredients

  • 1 (8-oz.) pkg. tempeh
  • 1 tablespoon olive oil
  • 1/2 cup water
  • 1/4 cup minced yellow onion
  • 2 tablespoons reduced-sodium soy sauce or tamari
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano
  • 4 garlic cloves, minced and divided
  • 1/4 teaspoon black pepper, divided
  • 3/4 cup silken tofu (about 6 oz.)
  • 1/2 cup peeled and grated English cucumber
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon white wine vinegar
  • 1/4 teaspoon kosher salt
  • 4 (1.9-oz.) whole-grain flatbread wraps (such as Flatout Flatbread Light Original)
  • 1/2 cup vertically sliced red onion
  • 1 medium tomato, thinly sliced

Nutrition Information

  • calories 333
  • fat 12.8 g
  • satfat 1.9 g
  • monofat 4.8 g
  • polyfat 4.8 g
  • protein 22 g
  • carbohydrate 37 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 722 mg
  • calcium 137 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Slice tempeh lengthwise into 8 (1/4-inch-thick) slices.

  2. Heat oil in a large nonstick skillet over medium. Place tempeh slices in skillet, and cook until golden-brown, 3 to 4 minutes on each side.

  3. Meanwhile, stir together 1/2 cup water, minced onion, soy sauce, rosemary, oregano, 2 minced garlic cloves, and 1/8 teaspoon black pepper in a small bowl.

  4. Add soy sauce mixture to tempeh in pan. Cover, and reduce heat to medium-low. Braise tempeh, turning occasionally, until liquid has mostly evaporated and tempeh has absorbed the flavors, about 10 minutes.

  5. Process silken tofu and remaining 2 garlic cloves in a high-powered blender until smooth. Place in a bowl. Stir in cucumber, lemon juice, dill, vinegar, salt, and remaining 1/8 teaspoon black pepper.

  6. Divide tempeh evenly among flatbreads, and top each with about 2 tablespoons tzatziki. Divide onion slices and tomatoes evenly among gyros.