Step 1
Combine vegetable broth soy sauce lemon juice oregano thyme 1 1/2 teaspoons garlic Himalayan salt and dash of pepper in a large bowl.
Step 2
Bring a saucepan of water to a boil. Cut tempeh in half and add to the boiling water. Boil for 10 minutes to remove any bitter taste. Transfer tempeh to a cutting board and allow to cool slightly.
Step 3
Cut tempeh into 1/4-inch slices and place them in the vegetable broth marinade. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight stirring occasionally to be sure tempeh is covered with marinade.
Step 4
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 5
Transfer marinated tempeh slices to the prepared baking sheet.
Step 6
Bake in the preheated oven turning halfway through until golden brown and beginning to crisp at the edges 30 to 35 minutes.
Step 7
Place pitas in the hot oven until warmed through 3 to 5 minutes.
Step 8
Squeeze excess water from cucumbers using a paper towel. Place tofu cucumbers dill 1 teaspoon garlic salt and pepper in a food processor. Blend until tzatziki is well mixed. Adjust seasonings if desired.
Step 9
Assemble a gyro by placing 1/4 of tempeh slices tomatoes and red onions on top of a pita. Cover with tzatziki. Repeat with remaining tempeh tomatoes onion and pita.