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.

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Filled tortillas with tempeh

Wonderfully filled tortillas with tempeh. Plus lots of vegetables and a delicious soy yogurt sauce. This is simply a dream to eat.

Course main course

Keyword arugula, chinese cabbage, corn flour, red onions, Soy yogurt, Tempeh, Whole spelt flour

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 1 person

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.