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Preparation time
15 minutes
Total time:
19 minutes
Serves
4-6
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Ingredients
Broth
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60 mL ¼ cup olive oil
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220 g ½ lb. plain Tempehine tempeh, cut into strips
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1 lemon, freshly squeezed
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4 large pitas
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To taste tzatziki sauce
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1 Italian tomato, sliced
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1 cucumber, sliced
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½ red onion, diced
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Directions
- In a large skillet, heat oil over medium-high heat and cook tempeh strips for 2 minutes, turning regularly. Drizzle with lemon juice while cooking.
- Spread tzatziki sauce on inside of pitas and add a few slices of tomato and cucumber, diced onions and cooked tempeh strips.
- Roll and enjoy.
Chef’s Secret
- For a vegan version, use a vegan tzatziki sauce.
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