I have never once in my life wanted to be a vegetarian or vegan. Maybe its because I grew up in Texas, but I’m not sure I will ever completely cut out meat from my diet. But I do see the benefits, both healthily and environmentally, of reducing HOW MUCH meat I eat. But I also don’t love tofu so I end up eating a ton of eggs or Greek yogurt.
Then I found tempeh. The texture is so much better than tofu for me. Don’t get me wrong, great tofu is amazing. But anything less than great and I’d rather not. But tempeh…that’s where its at. Probably because its meatier? And it takes a lot less work to make it tasty, IMHO.
If you love gyros, but don’t love mystery meat on a spit, give these Tempeh Gyros a try! It is easily a delish vegetarian (or vegan depending on your gyro accessories) meal, a great #meatlessmonday dish, and its budget friendly to boot!
Balsamic Marinated Tempeh Gyros
- 8 oz package tempeh, sliced about 1/4 inch thick
- 1/4 cup Balsamic vinegar
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
- Gyro accessories: hummus, tzaziki, lettuce, tomatoes, olives, peppers, babaganoush… anything your heart desires! Or at least anything you can find in your fridge!
- Make the marinade: combine vinegar, olive oil, oregano, mustard, soy sauce, salt, red pepper, and garlic powder in a lidded container. Shake until combined.
- Place sliced tempeh in a large zipper bag and pour the marinade on top.
- Let it sit in the fridge for 30 minutes.
- Preheat a skillet, to medium heat.
- Once the pan is hot, drizzle with olive oil.
- Remove tempeh from the bag of delicious marinade, shaking off any excess.
- Cook until crispy, about 2-3 minutes per side.
- Serve in a warm pita with your favorite gyro accessories!