They look great and taste great too! Filled tortillas with tempeh are so incredibly delicious. They definitely have the potential to become your favorite dish. The tempeh combined with the creamy, spicy soy yogurt is a perfect match, as well as being warmly embraced by the Chinese cabbage and arugula. Everything fits together exactly as it should!
Filled tortillas with tempeh
You can’t get enough of this incredibly tasty dish! My mouth is watering as I write this. Enjoy it alone or in company, morning, lunch or evening. Simply always! Filled tortillas with tempeh is simply synonymous with love.
Filled tortillas with tempeh
Ingredients
For the tortillas
- 50 g cornmeal
- 100 g dinkelvollkornmehl
- 1 pinch of salt
- 50 – 80 ml hot water
Für die Füllung
- 200 g tempeh natural
- some paprika powder, curry powder, onion powder and garlic powder
- 1 tbsp soy sauce
- some Chinese cabbage
- some arugula
- red onion
For the sauce
- 200 g soy yogurt
- 2 tsp herb spread as a spice mixture
Instructions
- Mix corn flour with salt. Pour the hot water over it and mix everything. Gradually knead in the flour. Knead until a firm, smooth dough is formed.
- Then cover the dough and let it rise for 15 minutes.
- Form into an elongated roll on a dough mat. Cut 3 pieces from it. Cover each part with cling film and roll out round.
- Highly heat an enamel pan. Then turn down the temperature and bake each tortilla over medium heat. When bubbles form, turn the dough. Keep turning once until each tortilla is baked. Be careful not to let them get too dark.
- Wet a dish towel and place the tortilla on it. Immediately cover with the wet cloth.
- Slice the tempeh and marinate with the soy sauce and spices. Should be in the marinade for at least 1 hour.
- Chop the Chinese cabbage, arugula and onion.
- Mix the soy yogurt with the spice mixture.
- Shape and fill the tortillas one by one with your hands.
Tips
The flatbreads are easy to prepare and use when needed. If you want, you can bake a larger portion and then freeze it. It is best to place a piece of cling film between each flatbread when freezing so that individual tortillas can be defrosted if necessary.
Keep the tortillas covered and wet until ready to use. Then place each flatbread in a small, high bowl and bake together with the tempeh slices in the oven at 200 degrees for about 5 minutes. The tortillas can be filled very well in the bowl so that nothing falls out.
The tortillas can be filled according to your taste. As a variant, try marinated tofu with tomatoes, corn and fresh cucumber cubes.
Interesting to know
Tortillas filled with tempeh are absolutely amazing. Crunchy with tempeh, juicy with soy yogurt with herbs.
