Smoky Tempeh Flatbreads with Crunchy Slaw

A crunchy, messy, high-protein, and accidentally healthy as well!

Serves

2

Cooking time

15

Ingredients

1 Tiba Tempeh Smoky Block 220g, shaved into thin ribbons with a vegetable peeler
2 flatbreads or naan
1 tbsp olive oil

For the slaw

½ small red onion, thinly sliced
1 small carrot, shredded
⅛ red cabbage, finely shredded
Juice of ½ lime
Pinch of salt

Extras

½ red chilli, finely sliced
Sriracha
Fresh coriander or mint leaves

Method

Prep the slaw:In a bowl, combine the red onion, carrot, and red cabbage. Add the lime juice and a pinch of salt, then toss and set aside to lightly pickle.
Cook the tempeh:Heat the olive oil in a pan over medium heat. Add the shaved smoky tempeh and fry for 4–6 minutes, turning gently, until golden and crispy. No extra seasoning needed — our smoky block is already marinated for you.
Warm the flatbreads in a dry pan or oven until soft and flexible.
Assemble:Add a generous layer of slaw to each flatbread, scatter over the sliced red chilli, pile on the crispy smoky tempeh ribbons, drizzle with sriracha, and finish with fresh herbs.

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