BBQ season is not over yet! Everyone is going to want a taste of your BBQ Tempeh if you bring this with you for lunch! And here’s a secret: you don’t even need to grill it!! ? I cannot tell you how good this one is… you just have to trust me! ?? I can never seem to make enough. It’s easy and delicious and can be added to a sandwich, rolled in a tortilla or added to the top of a salad, veggies or noodles! What are you waiting for?
Ingredients
- 1 block of plain tempeh
- BBQ sauce see recipe below
- 1 cup washed greens
- 1 avocado cut into bite-sized pieces
- 1 to mato seeded and cut into bite-sized pieces
- 4 to rtillas
- Optional - 1/4 red onion chopped
- Fresh cilantro
BBQ Sauce
- 1 tbs tomato paste
- 2 tbs tamari
- 2 tbs maple syrup
Equipment
- Pot for boiling water
- Plate or cutting board
- Paper towel
- Basting brush
- Baking sheet
- Parchment paper
- Wire rack for cooling tempeh
- Skillet
Instructions
- 1. Add tempeh to a pot of boiling water for about 1 minute. After 1 minute, remove to plate or cutting board and pat dry with paper towel. Allow to cool.
- 2. Cut tempeh into 6 pieces (see photo) and then cut each one in half horizontally to make them thinner.
- 3. Prepare BBQ sauce (or use already made sauce of your choice) and brush onto tempeh. Allow to sit for 30-45 minutes (if possible) to let the flavor sink in.
- 4. While tempeh is resting, line a baking sheet with parchment paper and preheat oven to 375° F. Cook tempeh for 15 minutes, flipping halfway through.
- 5. Remove tempeh from oven and cool on a rack.
- 6. Heat tortilla flat in a skillet before filling.
- 7. Place warmed tortilla flat on counter or cutting board to assemble. Add a layer of lettuce, as well as red onion and cilantro, if desired. Finally, add 2-3 pieces of tempeh.
- 8. Roll the tortilla top down, bottom up and then side to side to seal.
- ** You can eat the tortilla this way or place your wrap back in the heated skillet for a minute, flip and then remove to enjoy!
- ** To prep ahead, prepare and keep components (other than avocado) separate in the refrigerator and combine within 24 hours of preparation. Avocado must be prepared only when ready to use.
