Greek Tempeh Pitas

• 1 (8 ounce) package tempeh
• olive oil
• soy sauce
• 3 -4 crushed garlic cloves
• 1 tablespoon dried oregano
• 1 lemon, juice of
• greek pocketless pita
• tzatziki
• 2 tomatoes, diced
• 1/2 cucumber, diced
• 2 crushed garlic cloves
• 1/2 onion, diced
• balsamic vinegar
• olive oil

1. Slice tempeh medium thin.
2. Marinate in olive oil, soy sauce, crushed garlic, dried oregano and lemon juice. After 1 hour (or longer) saute in frying pan until crispy.
3. Meanwhile mix diced tomatoes, cucumber, onion, garlic, balsamic vinegar and a drizzle of oil in a small bowl.
4. Heat pita on each side in frying pan.
5. To assemble, place pita on a plate, lay tempeh over pita, spoon on tomato and cucumber mixture and top with tzatziki.
6. I eat mine with a knife and fork, but my husband prefers to fold his in half and eat with his hands. Either way, this is my favourite tempeh dish!

olive oil, soy sauce, garlic, oregano, lemon, pocketless pita, tomatoes, cucumber, garlic, onion, balsamic vinegar, olive oil

Taken from www.food.com/recipe/greek-tempeh-pitas-56655 (may not work)