I can’t wait to tell you about this:
But first, a confession. I know that I challenged you last week to try tempeh but I feel the need to tell you that I know it’s not easy to just buy a package of something you’ve never tried before. Specially something that could be as foreign as soy in the typical American diet. My best friend, Ashley, has been wanting to try tempeh for a while but can’t bring herself to buy it!
To which I responded with brutal honesty. If you’ve read my story on becoming a vegetarian, you know that it wasn’t an easy decision. I was very freaked out about meat substitutes and had (have?) no clue how to prepare them. But I try! This recipe is definitely a success. If you’re on the fence about trying tempeh, or any other meat substitute, I encourage you to just try it once. You never have to eat it again if you don’t like it!
Back to this amazing recipe. Uhmm, this yogurt sauce? HEAVENLY. Make this and slather it on everything. You hear me? EVERY.THING.
Greek Wraps with Crispy Tempeh
4 oz soy tempeh, cut into strips
1 tsp olive oil
1 tsp granulated garlic
Salt & pepper to taste
Garlic & mint yogurt sauce, recipe follows
1 large pita loaf, about 10″ in diameter, split in two. I use these, but you can use any wraps you like.
Heat olive oil over medium heat in a small skillet. Add the tempeh in one layer so the strips begin to crisp. Season on each side. Cook until both side are crisp and golden brown.
Optional Wrap Fillers:
Feta cheese (do this. amazing.)
Garlic & Mint Yogurt Sauce
Yields about 1/4 cup
1/4 cup keifer cheese (you can substitute Greek Yogurt)
1 tbsp lime juice
1/2 tsp grated garlic
1 tsp fresh mint, chopped
Salt to taste
Mix all the ingredients together!
Note: This can be made vegan if you use vegan yogurt substitute, vegan cream cheese or vegan mayonnaise.