Marinated Tempeh Gyro Tacos With Cucumber Salsa
[Vegan, Gluten-Free]

For the Tacos:

• 1, 8-ounce block tempeh, sliced
• Splash olive oil
• 6, 6-inch whole wheat tortillas (or gluten-free tortillas)

For the Tempeh Marinade:

• 1/2 teaspoon oregano, rosemary, onion powder, and garlic powder, each
• 1/4 teaspoon smoked paprika, salt and black pepper, each
• 1 tablespoon lemon juice, tomato paste, low sodium tamari sauce, and sesame oil, each

For the Tzatziki Sauce:

• 6-ounces vegan greek yogurt
• 1 garlic clove, minced
• 1 tablespoon fresh dill, minced
• 2 teaspoon red wine vinegar
• 1/2 teaspoon salt and black pepper, each

For the Cucumber Salsa:

• 1 cup cucumber, diced
• 1 Roma tomato, diced
• 1/2 cup red onion, diced
• 2 garlic cloves, minced