Greek Tempeh Pitas

Savor the vibrant flavors of the Mediterranean with these Greek Tempeh Pitas, a wholesome plant-based twist on a classic favorite. Marinated in a zesty blend of soy sauce, lemon juice, oregano, and smoked paprika, the tempeh is pan-seared to golden perfection, delivering a savory, protein-packed base. Layered inside warm, fluffy pitas alongside crisp cucumber, juicy cherry tomatoes, tangy Kalamata olives, and fresh parsley, this dish is bursting with texture and color. To bring it all together, a creamy garlic-infused tahini sauce adds a rich, nutty finish that's utterly irresistible. Ready in just 25 minutes, these Greek Tempeh Pitas are perfect for a quick, healthy, and flavor-forward meal that vegans and non-vegans alike will adore.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 ounces tempeh
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 4 pieces pitas
• 1 medium cucumber
• 1 cup cherry tomatoes
• 0.5 small red onion
• 0.5 cup kalamata olives
• 2 tablespoons fresh parsley
• 3 tablespoons tahini
• 2 tablespoons water (for sauce)
• 1 clove garlic (minced)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the tempeh into thin strips or cubes about 1/2 inch wide.

Step 2

In a small bowl, whisk together 1 tablespoon of olive oil, soy sauce, lemon juice, dried oregano, garlic powder, and smoked paprika to create a marinade.

Step 3

Place the tempeh in a shallow dish and pour the marinade over it. Stir to coat evenly. Let the tempeh marinate for at least 10 minutes, or up to 30 minutes for more flavor.

Step 4

While the tempeh marinates, prepare your vegetables. Slice the cucumber into thin half-moons, cut the cherry tomatoes in half, finely slice the red onion, and chop the kalamata olives and fresh parsley.

Step 5

In a small bowl, make the tahini sauce by mixing the tahini, water, minced garlic, salt, and black pepper until smooth. Adjust the consistency with more water if needed.

Step 6

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the marinated tempeh and cook for 3-4 minutes on each side, until golden brown and slightly crisp.

Step 7

Warm the pitas in a dry skillet or microwave for a few seconds to make them pliable.

Step 8

To assemble, spread a generous spoonful of tahini sauce inside each pita. Layer with cooked tempeh, cucumber slices, cherry tomatoes, red onion, Kalamata olives, and fresh parsley.

Step 9

Serve immediately and enjoy your flavorful Greek Tempeh Pitas!

Nutrition Facts

Serving size	1149.9 grams (1149.9g)

Amount per serving	% Daily Value*
Calories	2113

Total Fat 116.40g	149%
Saturated Fat 20.40g	102%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4051mg	176%
Total Carbohydrate 196.40g	71%
Dietary Fiber 21.90g	78%
Total Sugars 10.70g
Protein 81.80g	164%

Vitamin D 0IU	0%
Calcium 3948mg	304%
Iron 16091mg	89396%
Potassium 2041mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 15.1%

Carbs: 36.4%