I remember my first experience with tofu on the college salad bar. It was this gross watery white sponge without texture and flavor. Needless to say, I did not enjoy it. But then I learned to love tofu. It is great when marinated and paired with bold flavors.
After I gained an appreciation for tofu, I wanted to venture out to other high protein soy products. The one on the top of my list was tempeh. Finally I have conquered that task.
Here is my take on tempeh--- first off, do not expect it to be anything like tofu. It is actually a hard pressed soybean product so the texture is completely different. You can actually see the soybeans! It is chewy and therefore holds up well for sandwiches. Like this Greek wrap. The flavor of the tempeh is lemony because that's what you cook it in. But paired with the salty feta and olives plus a tangy Greek yogurt spread and lots of fresh vegetables make this perfect for any summer lunch or quick dinner.
The verdict-- I like tempeh. I think I'll play around with it some more.
Tempeh Greek Wrap (adapted from Cooking Light)
4 oz tempeh
1/2 tbsp olive oil
1/2 cup water
juice of 1 lemon
zest of 1/2 lemon
1/4 cup Greek yogurt
1 garlic clove, minced
2 tbsp chopped fresh chives
salt and freshly ground pepper
Diced tomatoes and cucumber
Sliced red onion
Crumbled feta cheese
Tortilla or wraps (I like 100 calorie La Tortilla wheat wraps)
Heat the oil in a medium skillet over medium high heat. Add the tempeh and cook for 2 minutes on each side to brown slightly. Reduce heat to medium and pour in the water and juice from 1/2 of the lemon. Simmer for 10 minutes, flipping halfway through. Remove from pan and slice into 6-8 pieces.
In a small bowl, combine the yogurt, the other half of lemon juice, lemon zest and chives. Mix thoroughly and season with salt and pepper, to taste.
Spread about 2 tbsp of the yogurt mixture on the wrap. Top with half of the tempeh. Add tomatoes, cucumber, spinach, onion, feta and olives. Roll up.
Makes enough for two wraps.