Name: Tempeh Gyros with Tofu Tzatziki
Total time: 24 h
Ingredients: 8 ounces 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. 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; 1 1/4 cup silken tofu; 1/2 medium-sized cucumber, peeled, deseeded and chopped; 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

Description

The perfect accompaniment to tempeh gyros!

Ingredients

Scale

5–6 small red potatoes, diced
1/2 cup vegetable broth
1 Tbsp. low-sodium 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

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Instructions

Preheat oven to 425-degrees F.
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.

Nutrition

Serving Size: 4
Calories: 175
Sugar: 3
Sodium: 322
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 40
Protein: 5
Cholesterol: 0