28-ounce packages tempehcut in half to fit into a steamer basket
2tablespoonslemon juice
2tablespoonsliquid aminos
1/4cupminced red onion
3clovesgarlicminced
1 1/2teaspoonsground cumin
1teaspoonsmoked paprika
1teaspoondried oregano
1/2teaspoonblack pepper
1/4teaspoonsea saltadd more to taste Dash of nutmeg
Oil mister or cooking spray
For serving:
Pita bread
Lettuce
Diced or sliced tomato
Thinly sliced red onionor quick-pickled onion; see below
Vegan tzatziki sauce or tahinitahini is less authentic, but super good with this
Instructions
Set the tempeh in a steamer basket set over simmering water; steam for 20 minutes.
While the tempeh is steaming, whisk together all of the remaining gyro ingredients except the oil or cooking spray in a large resealable container (like Tupperware) or a gallon-size zip-top bag.
When the tempeh is done steaming, remove it from the steamer basket and let it cool for a few minutes, until you can safely handle it. Transfer it to a cutting board and cut it into thin strips (somewhere between 1⁄4- and 1⁄2-inch is good here; too thin and they’ll crumble!).
Place the cut tempeh in the marinade; cover the container or seal the bag and turn it over a few times to make sure all of the tempeh is coated. Let sit at room temperature for 10 to 15 minutes or until all or most of the liquid has been absorbed, gently shaking halfway through the marinating time.
While the tempeh marinates, begin preheating your oven to 475ºF.
Line a baking sheet with foil, then spray the foil with oil or cooking spray. Place the tempeh strips on the baking sheet and spoon the onions and remaining marinade (if any) over the top. Bake for 10 to 15 minutes, or until the edges are nicely browned.
Serve with pita bread and your desired toppings.
Notes
Lemony Quick Pickled Red Onions (no need for precise amounts of ingredients; this is more of a no-recipe-recipe!)
Sliced red onion
Lemon juice
Salt
Sumac (optional)
Place the onion slices in a bowl and squeeze lemon juice over the top. The onions don’t need to be submerged, but there should be enough juice in the bowl that it pools at the bottom. Season with salt and add a pinch or two of sumac; toss to coat. Return to the bowl every 5 to 10 minutes to stir the onions while you work on the rest of the recipe.Note: The nutritional information doesn't include the pita bread or toppings, as these can vary depending on the brands and amounts you use.