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).
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
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
- 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
- Add all the ingredients to a jug and then using a fork, stir vigorously until very smooth.
Extras
- Pop the pittas in the toaster until lightly toasted.
- Cut open and fill with the tempeh, optional fillings and drizzle over the peanut sauce.
Tempeh
- 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
- Add all the ingredients to a jug and then using a fork, stir vigorously until very smooth.
Extras
- Pop the pittas in the toaster until lightly toasted.
- Cut open and fill with the tempeh, optional fillings and drizzle over the peanut sauce.
Tempeh
- 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
- Add all the ingredients to a jug and then using a fork, stir vigorously until very smooth.
Extras
- Pop the pittas in the toaster until lightly toasted.
- Cut open and fill with the tempeh, optional fillings and drizzle over the peanut sauce.
Tempeh
- 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
- Add all the ingredients to a jug and then using a fork, stir vigorously until very smooth.
Extras
- Pop the pittas in the toaster until lightly toasted.
- Cut open and fill with the tempeh, optional fillings and drizzle over the peanut sauce.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.