Ingredients

• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 2 teaspoons ground thyme
• 1 ½ teaspoons minced garlic
• 1 (8 ounce) package tempeh
• 4 (6 inch) whole-wheat pitas
• 1 dash pink Himalayan salt
• 1 dash ground black pepper
• 2 small cucumbers, peeled and grated
• 1 (12.3 ounce) package silken tofu
• 1 tablespoon (packed) fresh dill
• 1 teaspoon minced fresh garlic
• salt and ground black pepper to taste
• 2 tomatoes, sliced
• ½ red onion, thinly sliced