Greek Tempeh Pitas

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (8 ounce) package tempeh
•  olive oil
•  soy sauce
• 3 -4  crushed garlic cloves
• 1  tablespoon dried oregano
• 1  lemon, juice of
•  greek  pocketless pita
•  tzatziki
• 2  tomatoes, diced
• 1⁄2 cucumber, diced
• 2  crushed garlic cloves
• 1⁄2 onion, diced
•  balsamic vinegar
•  olive oil

Directions

1. Slice tempeh medium thin.
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. Meanwhile mix diced tomatoes, cucumber, onion, garlic, balsamic vinegar and a drizzle of oil in a small bowl.
4. Heat pita on each side in frying pan.
5. To assemble, place pita on a plate, lay tempeh over pita, spoon on tomato and cucumber mixture and top with tzatziki.
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!