Tempeh Tortillas

Total servings: 4


2 Tbs ketchup
3 Tbs shoyu
5 Tbs water
1 clove garlic, crushed
1/2 tsp cumin
1/2 tsp coriander
250 g tempeh, cut into 5 mm strips
3 Tbs vegetable oil
1 medium onion, chopped
1 green bell pepper, cut in small slices
1 handfull lettuce leaves, cut in small pieces
4 hot tortillas
1 tomato, cut in small cubes
100 g grated (soy) cheese


Combine first 5 ingredients (ketchup, shoyu, water, garlic, cumin and coriander). Pour over the tempeh strips and marinate during 1 hour. Drain tempeh strips.

Heat the vegetable oil in a skillet and bake the tempeh strips until crisp and golden brown. Add onions and peppers and continue to fry until the onions are soft.

Put tempeh, onions, peppers, lettuce, tomato, cheese in the hot tortillas. Drizzle with salsa.

Vegan: No
Vegetarian: Yes