2. Fill a saucepan with water; bring to a boil. Cut tempeh in half; add to the boiling water. Boil tempeh to remove any bitter taste, about 10 minutes, then transfer to a cutting board; cool slightly.
3. Cut tempeh into 1/4-inch slices; add to vegetable broth marinade and toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight, stirring occasionally, making sure tempeh is covered with marinade.
4. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. Remove tempeh from marinade, letting excess drip off; place on the prepared baking sheet. Discard remaining marinade.
6. Bake in the preheated oven until golden brown and beginning to crisp at the edges, 30 to 35 minutes, flipping halfway.
7. Place pitas in the hot oven until warmed through, 3 to 5 minutes.
8. Squeeze excess water from cucumbers using paper towels. Combine cucumbers, tofu, dill, 1 teaspoon garlic, salt, and black pepper in the bowl of a food processor; pulse until blended. Taste tzatziki; adjust seasonings if desired.
9. Place 1/4 tempeh slices, tomatoes, and red onions on top of 1 pita; drizzle with tzatziki. Repeat with remaining tempeh, tomatoes, onion, pitas, and tzatziki. Serve and Enjoy!
2. Fill a saucepan with water; bring to a boil. Cut tempeh in half; add
