Tempeh Rice Crumbles

These tem­peh crum­bles are per­fect: nutty, smoky, chewy and deli­cious.  In a wrap, between two slices of bread, sprin­kled over a salad– there are end­less ways to enjoy these lit­tle morsels of good­ness.  Give them a try and I can guar­an­tee that you won’t be disappointed.

Best Tem­peh Crumbles

8 oz. of tem­peh
1/3 cup water
2 table­spoons soy sauce (or gluten free tamari)
1 tbsp. toasted sesame oil
1/2 teas. liq­uid smoke
1 cup cooked rice (brown rice or wild rice are preferred)

In a skil­let, crum­ble tem­peh into chunks.  In a seper­ate bowl, com­bine the water, soy sauce, sesame oil and liq­uid smoke.  Pour over the tem­peh and sim­mer over medium-low heat until the liq­uid is absorbed, stir­ring often, about 5–10 min­utes.  Remove from heat, add in the rice and mix to combine.

Makes 4 servings

Best Tem­peh Crum­ble Wraps

Whole wheat or brown rice tor­tillas
1 recipe Best Tem­peh Crum­bles
Soy cream cheese or vegan may­on­naise
kala­mata olives, chopped
Shred­ded car­rots or beets (optional)

Warm tor­tillas. Spread the base with a healthy schmear of cream cheese or may­on­naise. Sprin­kle on chopped olives (about 2–3 per tor­tilla). Layer let­tuce and shred­ded veg­gies and top with warm tem­peh crum­bles. Wrap and serve.

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