Smoky Tempeh Pita Wraps with Israeli Salad
Ingredients
Israeli salad
- 1 cup peeled and diced cucumber
- 1 cup diced tomato
- 1 cup diced red onion
- 1/2 cup finely chopped parsley
- 1/4 cup chopped fresh mint
- Juice from 1/2 lemon
- 1 tbsp olive oil
- 1/4 tsp coarse kosher salt
Dill mint yogurt sauce
- 1/2 cup non-dairy yogurt
- 2 tbsp finely chopped mint
- 1 1/2 tbsp finely chopped dill
- 3 cloves garlic, grated
- 1 tsp olive oil
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp coarse kosher salt
- Dash of cayenne pepper
Other additions
- 1 package Smoky Bacon Tempeh
- 1 tbsp olive oil
- 4 pitas
Preparation
In a large mixing bowl, combine Israeli salad ingredients. Refrigerate while preparing the rest of the dish.
Whisk together all yogurt sauce ingredients until creamy. Refrigerate while preparing the tempeh.
Heat 1 tbsp of olive oil in a large skillet over medium-high. Once shimmering, add tempeh slices to the skillet in a single layer. Cook tempeh for 1-2 minutes on each side until golden brown. Transfer to a paper towel once cooked.
Serving
To serve, add 2 tbsp of yogurt sauce onto a warmed pita, followed by 2-3 tbsp of Israeli salad and a few slices of tempeh.
Store leftover yogurt sauce, Israeli salad, and tempeh in an airtight container in the fridge for up to 5 days.