TLT (Tempeh, Lettuce, Tomato) Wraps

1 servings

Ingredients:

• 5 oz. tempeh, sliced into ¼-inch pieces
• ¾ tsp light soy sauce
• ¼ tsp garlic powder
• ¼ tsp lemon juice
• 1 roma tomato, thinly sliced
• 1/8 tsp salt
• ¼ cup chopped cilantro
• 4 large lettuce leaves, like green leaf or red leaf

Directions:

1. Toss the sliced tempeh with the garlic powder, soy sauce and lemon juice in a bowl and allow to marinate for 10-15 minutes.

2. Gently toss the tomato slices with the salt and cilantro; set aside.

3. Preheat an air fryer to 400°F and air fry the tempeh for 8 minutes OR broil the tempeh slices on high for about 5 minutes in the oven (or toaster oven), making sure to flip frequently with tongs or a spatula.

4. Skip to step 5 to make a lettuce wrap with parchment paper. Otherwise, layer two lettuce leaves and fill with half of the tempeh and tomato slices and repeat with remaining ingredients.

5. Optional: make a lettuce wrap with parchment paper:

1. Lay a square of parchment paper, slightly bigger than the size of the lettuce leaves (about 9x15 inches), down on an angle on a flat work surface.

2. Layer 2 large lettuce leaves on top of one another.

3. Place half of the tempeh slices, followed by the tomato slices, down the center of the lettuce leaves.

4. Starting at the end closest to you, roll the lettuce over the filling, gently tucking it back as you roll, to form a tight cylinder.

5. Continue to roll, tucking in the sides of the lettuce as you go, until you it is completely wrapped.

6. Starting with corner closest to you, fold the parchment paper over the lettuce wrap, tucking it under and adjusting the paper to tightly fit around the wrap.

7.Continue to roll the parchment paper, tucking in the sides as you go, until wrapping is complete.

8. Use a piece of tape or a toothpick to keep the parchment in place when finished.

9. Slice the lettuce wrap in half using a serrated knife if desired.

10. Repeat with remaining ingredients.