Tempeh tortillas
Preparation
5 minutes
Cooking
10 minutes
Yield
5 tortillas
Key ingredient(s) in this recipe
Source : Inspired by la Cuisine de Jean-Philippe, adapted by Amélie Parenteau, Équiterre nutritionnist
- 240 g (8 oz) tempeh, thinly sliced
- 2,5 ml (½ tsp) garlic powder
- 30 ml (2 tbsp) maple syrup
- 30 ml (2 tbsp) vegetable oil
- 5 ml (1 tsp) smoked or regular paprika
- 125 ml (½ cup) vegetable stock
- 2.5 ml (½ tsp) salt
- 5 tortillas
- 2 tomatoes, thinly sliced
- 2 lettuce leaves
- Mayonnaise
- 1In a bowl, combine garlic powder, maple syrup, vegetable oil, smoked paprika, vegetable stock and salt.
- 2In a frying pan, arrange the tempeh slices side by side and pour the liquid mixture over them.
- 3Bring to a boil and then reduce heat.
- 4Simmer for about 5 minutes, or until all the liquid has been absorbed.
- 5Add oil, if necessary, and grill the tempeh slices until golden brown.
- 6Place tempeh slices on tortillas, garnish with tomatoes, lettuce, mayonnaise and roll up.
Can also be eaten cold!
