Ingredients
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Preparation
1
In a large skillet, heat the oil over medium-high and cook the tempeh sticks for 2 minutes, turning them often.
2
Squeeze the lemon juice over them as they cook.
3
Spread tzatziki on the pitas to taste, then add a few slices of tomato and cucumber, some onion and the cooked tempeh.
4
Roll them up tight and dig in.
5
Vegan version: use a plant-based tzatziki.
6
Fridge: 5 days
7
Freezer: not recommended
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