Tempeh Pitta With Spicy Peanut Sauce (high-protein)

Packed with protein, punchy flavours and all your favourite toppings – these pittas are guaranteed to become one of your lunchtime staples.

Photograph by Niki Webster.

Nutritional information based on one full serving of the recipe including 2 sprays of oil spray, baby gem lettuce, handful of cherry tomatoes and 4 tbsp ready-to-eat quinoa (2 tbsp per wrap).

Gluten free
Wheat free
Quick meal
Kids recipe

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Preparation time

10 min

Cook time

5 min

Total time

15

Cuisine

Southeast Asian

Meal

  • mains
  • lunches

Servings

Kcal

672

Carbs

75 g

Protein

31 g

Fat

27 g

* Nutritional information per serving.

Ingredients

Tempeh

  • 75g/2.6 oz tempeh or extra firm tofu, sliced into 0.5cm slices

Peanut sauce

  • 2 tbsp peanut butter
  • ¾ tbsp cider vinegar or rice vinegar
  • ⅛ tsp chilli powder or sriracha
  • ½ tbsp syrup (eg maple or agave)
  • ½ tbsp soy sauce (use tamari if gluten-free)
  • Juice of ⅛ a lime
  • 1½ tbsp water

Pittas and optional extras

  • 1 wholemeal pitta, lightly toasted and sliced open (or use any bread/wrap of your choice – gluten-free if needed)
  • Handful of red cabbage, finely grated or chopped (optional)
  • Baby gem lettuce, finely sliced (optional)
  • Cucumber, diced (optional)
  • 1 tbsp kimchi (optional)
  • ¼ red or yellow pepper, sliced (optional)
  • Small handful of cherry tomatoes, halved (optional)
  • 1 x spring onion, ends removed and finely sliced (optional)
  • Small handful of fresh coriander, roughly chopped (optional)
  • 2 tbsp (per pitta) ready-to-eat grains (eg quinoa, rice, couscous – optional)

Tempeh

  • 150g/5.2 oz tempeh or extra firm tofu, sliced into 0.5cm slices

Peanut sauce

  • 4 tbsp peanut butter
  • 1½ tbsp cider vinegar or rice vinegar
  • ¼ tsp chilli powder or sriracha
  • 1 tbsp syrup (eg maple or agave)
  • 1 tbsp soy sauce (use tamari if gluten-free)
  • Juice of ¼ a lime
  • 3 tbsp water

Pittas and optional extras

  • 2 wholemeal pittas, lightly toasted and sliced open (or use any bread/wrap of your choice – gluten-free if needed)
  • Handful of red cabbage, finely grated or chopped (optional)
  • Baby gem lettuce, finely sliced (optional)
  • Cucumber, diced (optional)
  • 2 tbsp kimchi (optional)
  • ½ a red or yellow pepper, sliced (optional)
  • Handful of cherry tomatoes, halved (optional)
  • 2 x spring onions, ends removed and finely sliced (optional)
  • Handful of fresh coriander, roughly chopped (optional)
  • 2 tbsp (per pitta) ready-to-eat grains (eg quinoa, rice, couscous – optional)

Tempeh

  • 75g/2.6 oz tempeh or extra firm tofu, sliced into 0.5cm slices

Peanut sauce

  • 2 tbsp peanut butter
  • ¾ tbsp cider vinegar or rice vinegar
  • ⅛ tsp chilli powder or sriracha
  • ½ tbsp syrup (eg maple or agave)
  • ½ tbsp soy sauce (use tamari if gluten-free)
  • Juice of ⅛ a lime
  • 1½ tbsp water

Pittas and optional extras

  • 1 wholemeal pitta, lightly toasted and sliced open (or use any bread/wrap of your choice – gluten-free if needed)
  • Large handful of red cabbage, finely grated or chopped (optional)
  • Baby gem lettuce, finely sliced (optional)
  • Cucumber, diced (optional)
  • 3 tbsp kimchi (optional)
  • ¾ red or yellow pepper, sliced (optional)
  • Large handful of cherry tomatoes, halved (optional)
  • 3 x spring onion, ends removed and finely sliced (optional)
  • Large handful of fresh coriander, roughly chopped (optional)
  • 2 tbsp (per pitta) ready-to-eat grains (eg quinoa, rice, couscous – optional)

Tempeh

  • 300g/10.5 oz tempeh or extra firm tofu, sliced into 0.5cm slices

Peanut sauce

  • 8 tbsp peanut butter
  • 3 tbsp cider vinegar or rice vinegar
  • ½ tsp chilli powder or sriracha
  • 2 tbsp syrup (eg maple or agave)
  • 2 tbsp soy sauce (use tamari if gluten-free)
  • Juice of ½ a lime
  • 6 tbsp water

Pittas and optional extras

  • 4 wholemeal pitta, lightly toasted and sliced open (or use any bread/wrap of your choice – gluten-free if needed)
  • Large handful of red cabbage, finely grated or chopped (optional)
  • Baby gem lettuce, finely sliced (optional)
  • Cucumber, diced (optional)
  • 4 tbsp kimchi (optional)
  • 1 red or yellow pepper, sliced (optional)
  • Large handful of cherry tomatoes, halved (optional)
  • 4 x spring onion, ends removed and finely sliced (optional)
  • Large handful of fresh coriander, roughly chopped (optional)
  • 2 tbsp (per pitta) ready-to-eat grains (eg quinoa, rice, couscous – optional)

Instructions

Tempeh

  1. Using a medium-sized frying pan, heat a little oil on a medium heat. Add the tempeh with a light sprinkling of salt and fry on both sides until lightly golden.

Peanut sauce

  1. Add all the ingredients to a jug and then using a fork, stir vigorously until very smooth.

Extras

  1. Pop the pittas in the toaster until lightly toasted.
  2. Cut open and fill with the tempeh, optional fillings and drizzle over the peanut sauce.

Tempeh

  1. Using a medium-sized frying pan, heat a little oil on a medium heat. Add the tempeh with a light sprinkling of salt and fry on both sides until lightly golden.

Peanut sauce

  1. Add all the ingredients to a jug and then using a fork, stir vigorously until very smooth.

Extras

  1. Pop the pittas in the toaster until lightly toasted.
  2. Cut open and fill with the tempeh, optional fillings and drizzle over the peanut sauce.

Tempeh

  1. Using a medium-sized frying pan, heat a little oil on a medium heat. Add the tempeh with a light sprinkling of salt and fry on both sides until lightly golden.

Peanut sauce

  1. Add all the ingredients to a jug and then using a fork, stir vigorously until very smooth.

Extras

  1. Pop the pittas in the toaster until lightly toasted.
  2. Cut open and fill with the tempeh, optional fillings and drizzle over the peanut sauce.

Tempeh

  1. Using a medium-sized frying pan, heat a little oil on a medium heat. Add the tempeh with a light sprinkling of salt and fry on both sides until lightly golden.

Peanut sauce

  1. Add all the ingredients to a jug and then using a fork, stir vigorously until very smooth.

Extras

  1. Pop the pittas in the toaster until lightly toasted.
  2. Cut open and fill with the tempeh, optional fillings and drizzle over the peanut sauce.
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