Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 ½ teaspoons minced garlic, Himalayan salt, and ground black pepper in a large bowl.

Fill a saucepan with water and bring to a boil. Cut tempeh in half; add it to the boiling water and boil to remove any bitter taste (about 10 minutes). Transfer tempeh to a cutting board and let cool slightly.

Cut tempeh into 1/4-inch slices and add to the vegetable broth marinade. Toss to coat, cover with plastic wrap, and refrigerate for 8 hours or overnight, stirring occasionally.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Remove tempeh from marinade, letting excess drip off. Place tempeh on the prepared baking sheet and discard the remaining marinade.

Bake tempeh in the preheated oven until golden brown and beginning to crisp at the edges (30 to 35 minutes), flipping halfway.

Place pitas in the oven until warmed through (3 to 5 minutes).

Squeeze excess water from grated cucumbers using paper towels.

In a food processor, combine cucumbers, tofu, dill, 1 teaspoon minced garlic, salt, and black pepper. Pulse until blended. Adjust seasoning if necessary to create tzatziki sauce.