The other day I realized that we only have three tempeh recipes on the blog: tempeh bacon, vegan Cobb salad and < a href="" target="_blank" rel="noopener noreferrer">vegan meatballs. For those of you who don’t know what it is, tempeh is made from fermented soybeans and is an ideal alternative to meat. We don’t tend to use it more often because it’s not as easy to find as tofu and it’s usually less expensive, but it’s worth a try.

Reading about macrobiotic cooking, I learned that the ideal is to cook the tempeh with a little tamari or soy sauce for at least 10 or 15 minutes to make it juicier and less dry. Then we can take it as is or cook it as we want.



Para el tempeh marinado:

  • 250 g de tempeh (8 oz)
  • 2 cucharadas de tamari o salsa de soja
  • 1 cucharada de vinagre de manzana
  • 1 cucharada de sirope de agave
  • 1 cucharada de tahini
  • 1 cucharadita de ajo en polvo
  • 1 cucharadita de cebolla en polvo

Para los rollos:

  • 6 tortillas/wraps
  • 2 zanahorias troceadas en juliana
  • 1 pimiento rojo troceado en juliana
  • 1/2 cebolla morada troceada en juliana
  • 3 tazas de lechuga troceada (150 g)
  • Tempeh marinado
  • Salsa de yogur al gusto (opcional)


  1. We cook the tempeh in a saucepan with water (submerged) and a tablespoon of tamari sauce or soy sauce over high heat until it comes to a boil, then reduce to medium-high heat and cook for at least 10 more minutes.
  2. Once cooked, strain it and cut it into fillets. We put it in a bowl along with the other tablespoon of tamari or soy sauce and the rest of the marinade ingredients. Mix well.
  3. Ideally, let the tempeh marinate for one or two hours, better overnight. It can be cooked directly, but it will have less flavor.
  4. Preheat the oven to 200º C or 400ºF for at least 10 minutes.
  5. Put the marinated tempeh on a tray lined with parchment paper and bake for about 10 minutes or until golden brown.
  6. To assemble the rolls only you have to place the chopped vegetables, tempeh and yogurt sauce to taste in each tortilla and roll them up. I like to use cold tortillas, but if you want you can heat them a little beforehand or heat the roll when it is already assembled in a pan, in the oven or in the grill.
  7. Ideally, take the rolls fresh or after a few hours, but leftovers can be kept separately in the fridge for about 3 days.


– The vinegar can be replaced with lemon juice and instead of agave syrup you can use any sweetener. You can also use any healthy fat instead of tahini.
– We use oak lettuce, but any green leaf is fine.
– You can fill the rolls more or less as you like and use other vegetables, spices, herbs , sauces, tofu, seitan, etc.
– If you prefer not to use the oven, you can cook the tempeh on the grill, on the grill or sauté it in a pan.

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