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).
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Preparation time
10 min
Cook time
5 min
Total time
15
Cuisine
Southeast Asian
Meal
- mains
- lunches
Servings
2
Kcal
672
Carbs
75 g
Protein
31 g
Fat
27 g
* Nutritional information per serving.
Ingredients
Tempeh
- 150g/5 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)
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.
Keywords
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