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Vegan Tempeh Gyros with Tofu Tzatziki

You can make juicy, tempting vegan gyros at home, minus the animal fat, the strange mish-mash of meat-ish substances and the nagging worry about how long that conical slab has been slowly rotating on its spit. It’s called tempeh. And lots of garlic.

Tempeh Gyros with Tofu Tzatziki (and Lemon-Dill Roasted Potatoes)

This Recipe is :

Dairy FreeVegan




Tempeh Marinade

  • 8 oz. tempeh, sliced ~1/4″ thick
  • 2 cloves garlic, minced
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried onion flakes
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 tbsp. garlic powder
  • 1 tsp. dried thyme
  • 4 tbsp. vegetable broth
  • 2 tbsp. Bragg Liquid Aminos
  • 1 tsp. rice wine or white wine vinegar
  • juice of 1/2 a lemon
  • 4 Whole Wheat Chipotle Tortillas or Whole Wheat Pitas

Tofu Tzatziki

  • 1 1/4 cup silken tofu
  • 1/2 tbsp. garlic powder
  • 1 clove garlic
  • 1/4 tsp. salt
  • 1/2 tsp. dill weed
  • 1/4 tsp. mustard powder
  • 1 tsp. dried onion flakes
  • 1 tbsp. vegetable broth
  • 1 tsp. rice wine or white wine vinegar
  • juice of 1/2 a lemon

Lemon-Dill Roasted Potatoes

  • 5-6 small red potatoes, diced
  • 1/2 cup vegetable broth
  • 1 tbsp. soy sauce
  • 1/4 tsp. garlic powder
  • 2 garlic cloves, minced
  • juice of 1/2 a lemon
  • 1/4 tsp. dried dill weed
  • lemon zest from 1 lemon
  • salt and pepper to taste


Tofu Tzatziki and Marinade

  1. Combine all of the ingredients for the marinade (except for the tempeh) in a shallow dish and whisk to combine.  Add the tempeh slices and marinate for a couple of hours or overnight, turning the pieces of tempeh now and again.
  2. To make the tzatziki, combine all of the ingredients (except for the cucumber) in a food processor and process until smooth.  Pour the mixture into a container or bowl, and stir in the diced cucumber.  Store in the refrigerator to marinate for a couple of hours.
  3. When ready to eat, take the tzatziki out of the refrigerator to take off the chill.  Wrap the tortillas or pitas in foil and gently warm in the oven.
  4. To make the gyros, heat a skillet and add a splash or two of vegetable broth.  Brown the tempeh on both sides, adding a little more broth or water as necessary.  Now, get to work assembling your gyros.  Pile all of the goodies on to the tortillas/pitas and add chopped tomatoes, Kalamata olives, red onion, parsley – it all sounds good!

Lemon-Dill Roasted Potatoes

  1. Preheat oven to 425F.
  2. Combine the potatoes, vegetable broth, soy sauce, garlic powder, garlic cloves and lemon juice in a baking dish.  Bake, turning every now and again, until potatoes are very tender, about 30 minutes.
  3. As soon as you take them out of the oven, add the lemon zest, dill weed and salt and pepper.  Let cool to room temperature and serve alongside tempeh gyros.


Plant-based Meat



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23 comments on “Vegan Tempeh Gyros with Tofu Tzatziki”

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10 Months Ago

just curious, I don't see cucumbers listed in the ingredients of the Tzatziki sauce, but you do mention to fold them in after everything is blended. Can you tell me how much cucumber you added?

17 Feb 2014

Sorry about that, Karen! You'll need a half of a medium-sized cucumber. Peel it, deseed it and dice it.

Lili Langsam Hastings
10 Months Ago

Stephanie BonDurant Grandy I have got to try this too been craving a gyro

Cynthia Ann Pate
10 Months Ago

I am going to try making these, I love Tempeh!

Susan Simpson
10 Months Ago

Looks like lunch to me!

Jonathan Schechter
10 Months Ago

Joy Cannon

Teri Watanabe
10 Months Ago


Carlos Epikleritus Gonzalez
10 Months Ago

uuum mmmmm shshshhsssuuuhnmmmsdhuuusumm yumy .... good goood.

Zack Koslowski
10 Months Ago

We are making these. Lisa Fillip

Ann Seigel
10 Months Ago

My life is now complete :) yummmmm!

Unprocessed People
10 Months Ago



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