Tempeh Gyros with Tzatziki

• 1 (8-oz.) pkg. tempeh
• 1 tablespoon olive oil
• 1/2 cup water1/4 cup minced yellow onion
• 2 tablespoons reduced-sodium soy sauce or tamari
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh oregano
• 4 garlic cloves, minced and divided
• 1/4 teaspoon black pepper, divided
• 3/4 cup silken tofu (about 6 oz.)
• 1/2 cup peeled and grated English cucumber
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon white wine vinegar
• 1/4 teaspoon kosher salt
• 4 (1.9-oz.) whole-grain flatbread wraps (such as Flatout Flatbread Light Original)
• 1/2 cup vertically sliced red onion
• 1 medium tomato, thinly sliced

Slice tempeh lengthwise into 8 (1/4-inch-thick) slices.

Heat oil in a large nonstick skillet over medium. Place tempeh slices in skillet, and cook until golden-brown, 3 to 4 minutes on each side.

Meanwhile, stir together 1/2 cup water, minced onion, soy sauce, rosemary, oregano, 2 minced garlic cloves, and 1/8 teaspoon black pepper in a small bowl.

Add soy sauce mixture to tempeh in pan. Cover, and reduce heat to medium-low. Braise tempeh, turning occasionally, until liquid has mostly evaporated and tempeh has absorbed the flavors, about 10 minutes.

Process silken tofu and remaining 2 garlic cloves in a high-powered blender until smooth. Place in a bowl. Stir in cucumber, lemon juice, dill, vinegar, salt, and remaining 1/8 teaspoon black pepper.

Serves 4; 333 calories.

VERDICT:  I found these delightful, perhaps because John did all the work--I think I ate three of the four servings all at one.  We used regular pita instead of creepy flatbreads, and plain yogurt instead of silken tofu.