Tempeh Gyros and Tzatziki

READY IN: 5hrs 30mins
Recipe by Howiesar

A vegetarian version of a Greek favorite

Top Review by jenne

10 STARS!!!! I made it exactly as written except I cut the tempeh in thinner strips. Absolutely delish and we served this in a wrap with some lettuce, tomato and red bell pepper along with a sprinkling of feta. Loved every bite!!! The tempeh was crispy and super flavorful. And the sauce was out of this world. . .even the minute after I made it!!! Make sure you squeeze the moisture out of your grated cucumber. UPDATE: for the leftovers, I made this into a salad, using iceberg lettuce, some tomato, green onion, green bell pepper, red bell pepper, cucumber....all tossed in just a tiny bit of red wine vinaigrette and then topped with feta, the leftover tempeh, and topped with the tzatziki sauce. This was over the type wonderful....as good as a gyro salad at my favorite Greek restaurant!

Ingredients Nutrition


  1. To make gyro "meat" cut tempeh into thin strips 1/2 - 1.5 cm in thickness works well.
  2. Next make tempeh marinade with all ingredients listed under "Gyro Tempeh".
  3. Pour the marinade over the tempeh, make sure all surfaces are covered and place in fridge to marinate for at least 4 hours, preferably overnight.
  4. Next, make Tzatziki- combine all ingredients listed under Tzatziki. Stir well and also place in fridge to sit for at least 4 hours, preferably overnight.
  5. When you are ready to eat, set the Tzatziki out to warm slightly while you cook the tempeh.
  6. Heat a large skillet with 3-4 tbsp olive oil and heat over medium, once heated place tempeh strips in and let them cook until each side is golden brown.
  7. Remove tempeh from pan, and one at a time heat the pitas over medium heat until warmed on each side.
  8. Then layer your gyro (pita, tzatziki and tempeh) as you choose with lettuce, and/or tomato if you like.

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