Tempeh is a traditional Indonesian food which is rich in protein, fibre and plant based. We’ve marinated tempeh, and then cooked it with vegetables and our Kick Garlic Ginger Paste for a delicious, healthy meal in a hurry.
We’ve then served this with our Kick Pico de Gallo, and some guacamole, and made our best attempt to wrap it in a tortilla and sear it closed.
Ingredients:
For the tempeh marinade
- 200g tempeh, cubed
- One tablespoon lime juice
- Two tablespoons olive oil
- Half a teaspoon of salt
- Half a teaspoon of ground cumin
- Half a teaspoon of oregano
- One teaspoon of paprika
- A quarter teaspoon of cinnamon
For the wrap filling
- One red onion, sliced
- One tablespoon of olive oil
- Whatever vegetables you have in your fridge:
- I had one head of broccoli and one yellow pepper, chopped into bitesize pieces
- One teaspoon Kick Garlic Ginger Paste
- One tablespoon of light soy sauce
- Kick Pico de Gallo (see other recipe)
Instructions:
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Marinating the Tempeh:
- Mix together the marinade ingredients with the cubed tempeh and set aside for 30 minutes.
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Cooking the Vegetables:
- Heat the olive oil in a pan over medium heat.
- Add the teaspoon of Kick Garlic Ginger Paste.
- Add the sliced red onion and assorted vegetables, sauté for 2 minutes.
-
Cooking the Tempeh:
- Add the marinated tempeh to the pan and sauté for an additional 7-8 minutes.
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Serving:
- Serve the tempeh and vegetable mixture in wraps with guacamole and Kick Pico de Gallo.
