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    You are in: Home / Recipes / Greek Tempeh Pitas Recipe
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    Greek Tempeh Pitas

    Greek Tempeh Pitas. Photo by fluffernutter

    1/1 Photo of Greek Tempeh Pitas

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    erinn in tbay's Note:

    This is by far my favourite way of eating tempeh. I am craving it right now! You can make it vegan by using vegan tzatziki.

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    Units: US | Metric


    1. 1
      Slice tempeh medium thin.
    2. 2
      Marinate in olive oil, soy sauce, crushed garlic, dried oregano and lemon juice. After 1 hour (or longer) saute in frying pan until crispy.
    3. 3
      Meanwhile mix diced tomatoes, cucumber, onion, garlic, balsamic vinegar and a drizzle of oil in a small bowl.
    4. 4
      Heat pita on each side in frying pan.
    5. 5
      To assemble, place pita on a plate, lay tempeh over pita, spoon on tomato and cucumber mixture and top with tzatziki.
    6. 6
      I eat mine with a knife and fork, but my husband prefers to fold his in half and eat with his hands. Either way, this is my favourite tempeh dish!

    Ratings & Reviews:

    • on April 18, 2011

      This was actually pretty good. Now that I've fixed it once I'll know a little better on how to fix it next time. I would definitely allow time to let both the tempeh and the vegetable mixture marinate. I would also add some fresh chopped cilantro as a garnish to top the dish off after being completed. Unlike what the recipe says in regards to slicing the tempeh, I crumbled mine up, for me this is easier to mix in the other ingredients (they all mesh better that way) and also easier to cook/fry and spoon/scoop out of the pan and into or onto a pita. I didn't know what tzatziki was and my local organic grocery store didn't either, so I picked up some Cucumber & Shallot vinaigrette and that seemed to work just fine. What was a really special treat was gently warming both the tempeh mixture and the vegetable mixture (separately or together) a day later as leftovers over a warm pita and it was 10 times more delicious than the day of cooking, letting the flavors gel and marinate really make a difference with this recipe. Also, this is a great recipe to make ahead of time and just scoop/spoon as you need for a day or two (or three) for a quick and delicious meal for lunch or on the run! (and healthy I might add)

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    • on September 16, 2010


      This was my first attempt at cooking with tempeh and I liked the idea of the gyros. I made as stated but instead of the balsamic and oil used home made Greek salad dressing. I toasted my pitas in the toaster oven and next time will use the pan method as I thought they were too crunchy. These were excellent and filling, I'll make them again for sure. Thanks for posting, erinn in tbay!

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    • on October 21, 2007


      My first-ever attempt to prepare tempeh and it was just great. The marinating is the key, and broiling until crisp. I didn't have plain yogurt and I didn't want onion, so mine was more like a TLT in a pita.

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    Read All Reviews (10)


    Nutritional Facts for Greek Tempeh Pitas

    Serving Size: 1 (186 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 141.8
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 10.4 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 1.5 g
    Sugars 3.2 g
    Protein 11.8 g

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