Nearly across the street from my first apartment in DC in Dupont Circle was a small convenience store and cafe that sold, among other things, gyros. The most delicious, juicy, yogurt-y gyros. There must have been some kind of addictive ingredient in them. I believe this because I absolutely had to have one at least once a week – and I dreamed about them every other day of the week. Wrapped in foil, loaded with tomatoes, red onion slices and dripping with creamy, tangy tzatziki, I snarfed them down with barely a breath between bites. Moving away was the only cure.
Happily I can have the same experience 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
Serves 4
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
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.
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.
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.
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
Serves 4
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
Preheat oven to 425F.
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.
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.
