Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is an excellent way to eat tempeh!

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Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Add the tempeh slices and cook 3 to 4 minutes, or until they start to brown. Pour in half of the liquid aminos and cook for 1 minute. Flip the tempeh slices and cook until toasted, 3 to 4 more minutes. Pour in the remaining liquid aminos and cook for 1 minute. Remove the tempeh, and set it aside.

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  • In the same skillet, heat the remaining oil over medium heat. Cook the onion, green pepper, and jalapeno until the vegetables have softened, 4 to 5 minutes.

  • Spread each pita half with 1 teaspoon soy mayonnaise. Stuff each pita with several slices of tempeh, peppers and onions, and a piece of Swiss cheese. Toast the sandwiches in a toaster oven for 2 minutes or until the cheese has melted.

Nutrition Facts

392 calories; protein 21.7g; carbohydrates 24.4g; fat 24.8g; cholesterol 27.8mg; sodium 551.2mg. Full Nutrition
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