3 years ago

Teriyaki Tempeh Pita

Whether or not you’re
a vegetarian, eating regular meatless meals can be beneficial to your health.
Tempeh, a soy-based meat alternative, is made from whole soy beans that are
soaked, softened, cooked, slightly fermented and formed into a firm patty or
block.

6 servings
Preparation time: 2 hours 30 minutes, not including time to
make Everything
Sauce

Ingredients

  • 1 (12-ounce) package
    Westsoy Original Tempeh, cut into 16 pieces
  • 2 teaspoons brown
    sugar
  • 2 tablespoons
    Stonewall Kitchen Teriyaki Sauce
  • 2 tablespoons orange
    juice
  • 1 teaspoon fresh
    ginger, minced
  • 1 teaspoon garlic,
    chopped
  • 1 teaspoon Eden
    Toasted Sesame Oil
  • 1 tablespoon
    California Olive Ranch Olive Oil
  • 6 Joseph’s All
    Natural Pita Bread Pockets or 12 Joseph’s All Natural Mini Pita Bread Pockets
  • ¼ cup Everything
    Sauce
  • 1 ½ cups Lunds &
    Byerlys Sesame Kale Salad (available in our deli), chopped into small pieces
  • ¾ cup diced tomatoes

Directions

1.    
To prepare the tempeh:
Cut tempeh in half across the width, then restack halves and cut in half across
length, then cut length in fourths across the width. You should have 16 pieces.
Place in a shallow dish. Whisk the brown sugar, teriyaki sauce, orange juice,
ginger, garlic, sesame oil and olive oil together until combined. Pour over
tempeh and gently distribute onto all tempeh pieces. Cover and marinate for 2
hours in refrigerator. Can be marinated overnight.

2.    
Heat skillet
on medium high. Spread tempeh out as single layer in the pan. Pour any remaining
marinade over tempeh. Sauté for 5 minutes
on each side, or until golden. Cool completely.

3.    
To assemble
the pita pockets, spread 2 teaspoons of Everything
Sauce
in pita. Fill each with 3 pieces tempeh, approximately 3 tablespoons
Kale Salad and 2 tablespoons diced tomatoes.

NUTRITION INFORMATION
Calories: 340 Total
Fat: 17g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 0mg Sodium: 430mg Carbohydrate:
36g Fiber: 7g Sugars: 4g Protein: 18g

Nutrition content of
this recipe is calculated by a registered dietitian nutritionist. Due to
variations in ingredients and measurements, values are approximations.
Nutrients provided for this recipe represent values based on the best available
information. This information is not intended to treat or diagnose. Please
consult your physician for diet recommendations specific to your personal
needs.