Step 1

Place the tempeh in a saucepan and cover it with water. Add 1 tbsp of tamari or soy sauce and bring it to a boil. Then cook over medium-high heat for at least 10 minutes.

Step 2

Drain the tempeh and slice it. Put the tempeh in a mixing bowl with the other tablespoon of tamari or soy sauce and the rest of the marinade ingredients.

Step 3

Let the tempeh marinate for at least 1 or 2 hours, better overnight. This step is optional, although if you don’t marinate your tempeh, it will have less flavor.

Step 4

Preheat the oven to 400ºF or 200ºC for at least 10 minutes.

Step 5

Place the tempeh onto a parchment-lined baking sheet and bake for about 10 minutes or until golden brown.

Step 6

To assemble, top each wrap/tortilla with the veggies (carrots, red bell pepper, red onion and lettuce), marinated tempeh and yogurt sauce to taste. I prefer my wraps/tortillas cold, but you can warm them in the oven or a frying pan.

Step 7

Best when fresh. Store leftovers separately in the fridge for up to 3 days.