GRILLED TEMPEH SATAY WRAPS
Prep Time
10 minutes
Total Time
25 minutes
Yield: 3 servings
Credit:
Excerpted from THE 30-DAY ALZHEIMER’S SOLUTION by Dean Sherzai, MD, PhD and Ayesha Sherzai, MD and reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Copyright 2021.
Ingredients
FOR THE SKEWERS
- 2 tablespoons reduced-sodium tamari or soy sauce
EVOO spray - 2 teaspoons sriracha or other chili sauce of choice (or to taste), divided
- 1/2 teaspoon each of ground turmeric and cumin
- 1 8-ounce package tempeh, cut into 1-inch cubes
- 2 medium yellow squash or zucchini, cut into 1-inch pieces
- Sea salt and freshly ground black pepper, to taste
- 3 wooden skewers, soaked in water
FOR THE SATAY SAUCE
- 3 tablespoons unsalted peanut butter
- 1/2 teaspoon finely grated fresh ginger
- 1 garlic clove, minced
- 1 teaspoon liquid aminos or tamari sauce
- Juice of 1 large lime (or to taste)
FOR THE WRAPS
- 6 large Swiss chard leaves, trimmed (or 3 100% whole-wheat wraps)
- 1 small red onion, thinly sliced
- 2 small cucumbers, cut into matchsticks
- 2 cups mixed baby spring greens
- 2 tablespoons each of chopped fresh mint and cilantro
Directions
- Whisk tamari, EVOO, sriracha sauce, turmeric, and cumin in a small bowl.
- Place tempeh and squash in a mixing bowl and toss with the tamari mixture, coating evenly. Season to taste with salt and pepper, and thread, alternating, onto the skewers. If time permits, let marinate for 10 to 15 minutes.
- Heat a grill pan over medium heat, then reduce to medium-low. Add the skewers and grill, turning often, until golden and grill marks appear. You may need to spray the skewers with EVOO to keep them from sticking to the pan. Set aside.
- Whisk all satay sauce ingredients in a small bowl until smooth, adding just enough water to get the desired consistency; adjust seasoning to taste and set aside.
- Remove the grilled tempeh and squash from the skewers and divide among the Swiss chard leaves. Top with the onion, cucumbers, and baby greens and drizzle with the sauce. Scatter mint and cilantro over the filling and roll up tightly. Cut each wrap in half and serve.
