Instructions:
1. Slice the tempeh into thin diagonal strips and place in a bowl.

2. Top with all the remaining ingredients and let marinate for 30 minutes.

3. Heat a non-stick pan over medium-high heat and add the tempeh.

4. Sauté for 5-8 minutes, or until the tempeh browns and crisps, then set aside.

5. To assemble, warm the pitas on an open flame for a few seconds, spread hummus or toum on them, then add the spiced tempeh and top with tomato, red onion, pickles, parsley, and sumac.