Tempeh Cabbage Wraps

 Crumbled tempeh is a very desireable food for me these days. I made some Tempeh Tuna Salad the other day and liked it so much that I marched right back to the store for some more tempeh to crumble. Cabbage wraps sounded easy but also fancy. Two of my favorite concepts.


While at the store I thought of some good toppings for a tempeh-filled wrap and what I chose was: carrot, cucumber, onion, and avocado. All of these fresh veggies went very well with a ginger dressing that I used to flavor the tempeh (and use the rest as a sauce over the top).

The tempeh cooks quickly with a little olive oil to start and some dressing poured in for flavor after a couple minutes. Once it started to brown I took the pan of the burner and the wraps were ready to be assembled with the sliced veggies as a topping and leaves of cabbage for the wrap.

So fast! So fancy! They present very well (even better than these mediocre, blurry photos) but are a little hard to eat because the cabbage was crisp and didn't go into rolls very well. A more flexible leafy green might be easier for wrapping because they won't break in half.

Sweet!