Mustard and Fried Tempeh Wrap
By:
Recipe Information
Total Time:
30 minutes
Servings:
4
If you've never tried tempeh before, this dish will show you what you've been missing. Creole flavors, spicy mustard, and the earthy, satisfying flavor of tempeh, all wrapped into a warm tortilla, makes for a perfect wrap for meat-eaters and vegetarians alike.
Ingredients
- 1 (8-ounce) tempeh patty
- 1/2 cup vegetable or corn oil
- 4 tortillas
- 1 tomato, diced
- 1 cup shredded lettuce
Coating
- 1 egg, beaten
- 1/2 cup yellow mustard
- 1 cup flour
- 1 teaspoon oregano, dried
- 1 teaspoon chili powder
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon each - basil, black pepper and salt
Creole Mustard Sauce
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons stone ground or Dijon mustard
- 1 tablespoon chili powder
- 1 teaspoon fresh garlic, chopped
- 1 tablespoon jalapeno pepper, chopped
Preparation
- Combine all the Creole Mustard Sauce ingredients and set aside.
- In a wide-bottom bowl, combine the flour, oregano, basil, chili powder, salt and pepper and mix well.
- In a small bowl, combine the beaten egg and the yellow mustard.
- Slice the tempeh patty once across depth, then again horizontally, to make 4 thin patties. Cut again cross-wise into 1-inch wide pieces.
- Heat the oil to a large skillet over medium flame.
- Dredge all the patties in the flour mix, coat them with the mustard mix, and dredge in flour once more.
- Add coated tempeh pieces to the frying pan. Cook in heated oil over medium for 2 minutes on each side (or until golden), then flip. Cool on a paper towel-lined plate.
- Layer each tortilla with lettuce, tomato, tempeh, and Creole Mustard Sauce, and wrap.
Nutritional Information:
687 calories, 21 g. fat, 60 mg. cholesterol, 1095 mg. sodium, 89 g. carbohydrate, 13 g. fiber, 24 g. protein