Greek Tempeh Pitas

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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.

Preparation time: 15 Minutes
Cooking time: 10 Minutes

Difficulty: Easy - for beginners
Serves: 4 Servings

Dietary guidance: v 

Tags: main ยท


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
2 tomatoes, diced
1/2 cucumber, diced
2 crushed garlic cloves
1/2 onion, diced
balsamic vinegar
olive oil


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!


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