Tempeh Pitta With Spicy Peanut Sauce (high-protein)

Tempeh

• 150g/5 oz tempeh or extra firm tofu, sliced into 0.5cm slices

Peanut sauce

• 4 tbsp peanut butter
• 1½ tbsp cider vinegar or rice vinegar
• ¼ tsp chilli powder or sriracha
• 1 tbsp syrup (eg maple or agave)
• 1 tbsp soy sauce (use tamari if gluten-free)
• Juice of ¼ a lime
• 3 tbsp

Pittas and optional extras

• 2 wholemeal pittas, lightly toasted and sliced open (or use any bread/wrap of your choice – gluten-free if needed)
• Handful of red cabbage, finely grated or chopped (optional)
• Baby gem lettuce, finely sliced (optional)
• Cucumber, diced (optional)
• 2 tbsp kimchi (optional)
• ½ a red or yellow pepper, sliced (optional)
• Handful of cherry tomatoes, halved (optional)
• 2 x spring onions, ends removed and finely sliced (optional)
• Handful of fresh coriander, roughly chopped (optional)
• 2 tbsp (per pitta) ready-to-eat grains (eg quinoa, rice, couscous – optional)