Asian-Inspired Crumbled Tempeh Sandwiches
Servings: 3 People
Calories: 146kcal
Ingredients
For the tempeh:
- 1 block tempeh
- 2 tablespoons peanut butter
- 1 tablespoon gluten-free tamari
- 1 teaspoon hot sauce optional
- Juice of 1 lime
- 1 teaspoon ground ginger
- Gluten-free bread for serving
For the kale & cabbage:
- 2 cups kale torn into pieces
- 2 cups shredded cabbage
- 1 tablespoon lemon juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon olive oil
- ½ teaspoon gluten-free tamari
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Crumble tempeh with your hands into a bowl. Add peanut butter, tamari, hot sauce, lime juice, and ginger. Stir to combine.
- In a separate mixing bowl, combine kale and cabbage. Top with lemon juice, vinegar, oil, and tamari. Massage gently with your hands, taste, and add salt and pepper, if needed.
- Assemble the sandwiches with a layer of crumbled tempeh, then top with the kale and cabbage mixture, and enjoy!
Nutrition
Calories: 146kcal | Carbohydrates: 9g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 501mg | Potassium: 380mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4510IU | Vitamin C: 73.6mg | Calcium: 90mg | Iron: 1.4mg