Mediterranean-style tempeh pitas with spinach-artichoke spread

• Crumble or cut the tempeh into ½-inch pieces.

In a medium [large] frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry with a paper towel. Wipe the pan dry. While the tempeh is cooking, prepare the vegetables.

• Cut the broccoli into 1-inch florets; trim any coarse stems.
• Cut the olives in half crosswise, checking for any pits.
• Scrape off any seeds from the roasted red peppers; cut the peppers into ¼-inch-wide strips.

In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tempeh and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the broccoli and garlic-herb blend, season with salt and pepper, and cook, stirring occasionally, until the broccoli is crisp-tender and the tempeh starts to crisp, 2 to 3 minutes. Meanwhile, heat the pita breads. 

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half. 

Slather the spinach-artichoke spread inside the pitas. Fill with the tempeh-broccoli mixture, olives, and roasted red peppers.