Ingredients with Measurements:
- 1 package of tempeh (8 oz)
- 1 tablespoon of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 4 large gotukola leaves
- 1 cup of cooked quinoa
- 1 avocado, sliced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Cut the tempeh into thin slices.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the tempeh slices to the skillet and sprinkle with smoked paprika, garlic powder, salt, and pepper.
4. Cook the tempeh for 5-7 minutes, flipping occasionally, until golden brown and crispy.
5. Remove the tempeh from the skillet and set aside.
6. Rinse the gotukola leaves and pat dry with a paper towel.
7. Lay the gotukola leaves flat on a cutting board.
8. Spoon 1/4 cup of cooked quinoa onto each gotukola leaf.
9. Add a few slices of avocado, cherry tomatoes, red onion, and cilantro on top of the quinoa.
10. Place a few slices of tempeh on top of the vegetables.
11. Squeeze a lime wedge over each wrap.
12. Roll up the gotukola leaves tightly around the filling, tucking in the sides as you go.
13. Serve the gotukola and tempeh wraps immediately, garnished with additional cilantro and lime wedges, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 wraps
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 23g
- Protein: 10g
- Fiber: 8g
Substitutions for ingredients:
- Gotukola leaves can be substituted with collard greens or kale leaves.
- Tempeh can be substituted with tofu or seitan.
- Quinoa can be substituted with brown rice or couscous.
- Avocado can be substituted with hummus or tahini sauce.
Variations:
- Add sliced bell peppers or cucumbers for additional crunch.
- Use different spices for the tempeh, such as cumin or chili powder.
- Add a dollop of Greek yogurt or sour cream for creaminess.
Tips and tricks:
- To make the gotukola leaves more pliable, blanch them in boiling water for 30 seconds before filling.
- Make sure to slice the tempeh thinly for even cooking.
- Use a toothpick to secure the wraps if they are difficult to roll.
Storage instructions:
- Gotukola and tempeh wraps are best served fresh and should not be stored.
Reheating instructions:
- Gotukola and tempeh wraps are not recommended for reheating.
Presentation ideas:
- Serve the gotukola and tempeh wraps on a platter with lime wedges and additional cilantro for garnish.
Garnishes:
- Cilantro
- Lime wedges
Pairings:
- Serve with a side of roasted sweet potatoes or a green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Green salad
Troubleshooting advice:
- If the gotukola leaves are too tough to roll, blanch them in boiling water for 30 seconds before filling.
Food safety advice:
- Make sure to cook the tempeh thoroughly to avoid any risk of foodborne illness.
Food history:
- Gotukola is a leafy green vegetable commonly used in Sri Lankan cuisine.
Flavor profiles:
- The gotukola and tempeh wraps are savory and slightly spicy, with a fresh and citrusy flavor from the lime.
Serving suggestions:
- Serve the gotukola and tempeh wraps as a light lunch or dinner.
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