Table of Contents

Tempeh Gyros and Tzatziki: A Vegetarian Twist on a Greek Classic

The scent of sizzling herbs and spices always takes me back to my summers spent backpacking through the Greek islands. While the traditional gyros, with their savory layers of seasoned meat, were undeniably delicious, I found myself craving a vegetarian alternative that could capture the same vibrant flavors. Years later, after countless experiments in my own kitchen, I’ve finally perfected a tempeh gyro that’s just as satisfying, packed with protein, and bursting with Mediterranean goodness. This recipe isn’t just a substitute; it’s a celebration of plant-based cuisine.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 4 hours (minimum)
Total Time: 4 hours 30 minutes
Servings: 4-6
Dietary Type: Vegetarian

Ingredients

Gyro Tempeh

4 ounces tempeh
2 chopped garlic cloves
1 1/2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon garlic (granulated or powdered)
1 teaspoon thyme
4 tablespoons olive oil
1/8 teaspoon cinnamon
1 teaspoon rice vinegar or other vinegar

Tzatziki

1/2 cup peeled grated cucumber
1 tablespoon garlic powder
1 chopped garlic clove
1/2 teaspoon salt
1/4 teaspoon dill weed
1/2 teaspoon mustard powder
1 cup plain Greek yogurt
1/2 cup sour cream
1 tablespoon parsley (chopped)
2 teaspoons onion powder
1 tablespoon olive oil
1 teaspoon rice vinegar or other vinegar
1 teaspoon oregano

Other Ingredients

4-6 Greek pita breads
Olive oil (for cooking)
Lettuce
Tomatoes

Equipment Needed

Large bowl
Small bowl
Grater
Large skillet
Measuring cups and spoons

Instructions

To make the gyro “meat,” begin by slicing the tempeh into thin strips. A thickness between 1/2 and 1.5 cm works well. This will ensure even cooking and a texture similar to the shaved meat in traditional gyros.
In a large bowl, prepare the tempeh marinade. Combine the chopped garlic cloves, dried oregano, onion powder, salt, pepper, garlic, thyme, olive oil, cinnamon, and rice vinegar. Whisk the ingredients together thoroughly to create a flavorful marinade.
Pour the prepared marinade over the sliced tempeh strips. Ensure all surfaces of the tempeh are well-coated with the marinade. This will allow the flavors to fully infuse into the tempeh, resulting in a delicious and authentic taste.
Cover the bowl and place the marinated tempeh in the refrigerator. Allow it to marinate for at least 4 hours, but preferably overnight. The longer the tempeh marinates, the more flavorful it will become.
While the tempeh is marinating, prepare the Tzatziki sauce. In a small bowl, combine the peeled grated cucumber, garlic powder, chopped garlic clove, salt, dill weed, mustard powder, plain Greek yogurt, sour cream, parsley, onion powder, olive oil, rice vinegar, and oregano.
Stir the ingredients together well until the Tzatziki sauce is smooth and creamy. Cover the bowl and place the Tzatziki sauce in the refrigerator to sit for at least 4 hours, preferably overnight. This allows the flavors to meld together and the sauce to thicken.
When you are ready to eat, remove the Tzatziki sauce from the refrigerator and allow it to warm slightly while you cook the tempeh. This will enhance the flavors of the sauce.
Heat a large skillet over medium heat. Add 3-4 tablespoons of olive oil to the skillet. Once the oil is heated, carefully place the marinated tempeh strips in the skillet.
Cook the tempeh strips until each side is golden brown and slightly crispy, flipping occasionally. This should take approximately 5-7 minutes per side. Be careful not to overcrowd the skillet, as this can lower the temperature of the oil and result in steamed, rather than browned, tempeh. Cook in batches if necessary.
Remove the cooked tempeh from the skillet and set aside. One at a time, heat the Greek pita breads over medium heat until warmed on each side. This will make the pita breads pliable and easier to fill.
Now it’s time to assemble your tempeh gyros. Layer each pita bread with Tzatziki sauce, cooked tempeh, lettuce, and tomatoes, as you prefer. Feel free to adjust the amount of each ingredient to suit your personal taste.

Expert Tips & Tricks

For a smokier flavor, consider grilling the tempeh instead of pan-frying it.
If you’re short on time, marinate the tempeh for a minimum of 30 minutes, though longer is always better.
To make the Tzatziki extra creamy, use full-fat Greek yogurt.
Don’t skip patting the shredded cucumber dry before adding it to the Tzatziki. This prevents a watery sauce.
Experiment with other toppings, such as red onion, bell peppers, or Kalamata olives, to customize your gyros.
For a spicier kick, add a pinch of red pepper flakes to the tempeh marinade.

Serving & Storage Suggestions

Serve the tempeh gyros immediately for the best flavor and texture. These gyros are fantastic on their own or served with a side of Greek salad or roasted potatoes.

Leftover tempeh can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Store the Tzatziki separately in an airtight container in the refrigerator for up to 5 days. It’s not recommended to freeze the Tzatziki, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	–
Calories from Fat	238 g	53%
Total Fat	26.5 g	40%
Saturated Fat	6.4 g	32%
Cholesterol	14.9 mg	4%
Sodium	1224 mg	50%
Total Carbohydrate	42.6 g	14%
Dietary Fiber	2.4 g	9%
Sugars	2.3 g	9%
Protein	12.4 g	24%

Variations & Substitutions

Gluten-Free: Use gluten-free pita bread.
Dairy-Free: Substitute the Greek yogurt and sour cream in the Tzatziki with a plant-based alternative, such as coconut yogurt or cashew cream.
Vegan: Ensure that your sour cream and yogurt alternatives are vegan.
Spicy: Add a pinch of cayenne pepper to the tempeh marinade.

FAQs (Frequently Asked Questions)

Q: Can I use pre-marinated tempeh to save time?
A: While you can use pre-marinated tempeh, the flavor profile may not be exactly the same as the one in this recipe. For the most authentic and delicious results, I recommend making your own marinade.

Q: What if I don’t have rice vinegar?
A: You can substitute rice vinegar with apple cider vinegar, white wine vinegar, or even lemon juice in both the tempeh marinade and the tzatziki.

Q: Can I make the Tzatziki sauce ahead of time?
A: Absolutely! In fact, making the tzatziki ahead of time allows the flavors to meld together even more, resulting in a more flavorful sauce. It can be stored in the refrigerator for up to 5 days.

Q: My tempeh is sticking to the skillet. What am I doing wrong?
A: Ensure that your skillet is properly heated before adding the tempeh. Also, make sure there is enough olive oil in the skillet to prevent sticking. Using a non-stick skillet can also help.

Q: Can I freeze the marinated tempeh?
A: Yes, you can freeze the marinated tempeh. Place it in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator before cooking.

Final Thoughts

I hope this recipe inspires you to try this delicious and healthy vegetarian twist on a classic Greek dish. The combination of flavorful marinated tempeh and creamy tzatziki, all wrapped in warm pita bread, is a truly satisfying and unforgettable meal. Don’t be afraid to experiment with different toppings and variations to make it your own. Share your creations with friends and family, and let me know what you think! Kali Orexi! (Bon appétit!)

Tempeh Gyros and Tzatziki Recipe