Crispy tempeh pita pockets with greens and tomato-onion jam

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Crispy tempeh pita pockets with greens and tomato-onion jam

Carb-Conscious, Vegan, Mediterranean, Diabetes-Friendly, Dairy-Free

2 Servings, 510 Calories/Serving

25–40 Minutes

In our plant-based take on a BLT, we stuff nutty tempeh, sweet tomato-onion jam, and peppery watercress into a pita pocket. It’s an elevated version of a classic fave.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic flax tempeh
  • Sun Basket lemon-pepper marinade (lemon juice - gluten-free tamari - Dijon mustard - black pepper)
  • 1 organic red onion
  • 3 ounces organic grape or cherry tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 bunch organic watercress
  • 2 Atoria’s Family Bakery whole wheat pita breads
Ingredient IQ
A cousin of tofu, tempeh originated in Indonesia and is made from lightly fermented whole soybeans, which means it has more fiber and protein than its relative, plus a subtly sweet, earthy flavor when cooked. It’s also high in B vitamins and loaded with probiotics for digestive health. Before we crisp it, we crumble or cut it and cook it in water to make it more tender.

Nutrition per serving

Calories: 510, Protein: 29g (58% DV), Fiber: 15g (60% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 6g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 630mg (26% DV), Carbohydrates: 48g (16% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the tempeh

  • Pat the tempeh dry with a paper towel. Cut the tempeh crosswise into very thin strips.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a medium bowl, stir in the lemon-pepper marinade, and cover the bowl. Wipe the pan dry. While the tempeh cooks and marinates, prepare the tomato-onion jam.

2

Make the tomato-onion jam

  • Peel and coarsely chop the onion.
  • Cut the tomatoes in half.
In a medium frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the onion, tomatoes, and up to 1 teaspoon [2 tsp] sugar (from your pantry), if using. Season generously with salt and pepper and cook, stirring often, until the onion is caramelized and the tomatoes are broken down, 10 to 12 minutes. Stir in the balsamic vinegar and 2 tablespoons [3 TBL] water and cook until the liquid is almost evaporated, 1 to 2 minutes. Remove from the heat. Using a fork or masher, mash the mixture to a coarse paste. Season to taste with salt and pepper. Let cool slightly. While the jam cooks and cools, prepare the rest of the meal.

3

Finish the tempeh

In the same pan used to soften the tempeh, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. Using a slotted spoon, remove the tempeh from the marinade, allowing any excess to drip back into the bowl, and add the tempeh to the pan (save the marinade). Cook without stirring until lightly browned and crisp, 4 to 6 minutes. Stir in 2 tablespoons [¼ cup] marinade and cook until the tempeh is caramelized, about 30 seconds longer. Remove from the heat and season to taste with salt and pepper. While the tempeh browns, prepare the watercress and warm the pita breads.

4

Prep the watercress; toast and assemble the pitas

  • Trim the root ends and any coarse stems from the watercress.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.
Fill each pita half with the tempeh and watercress and spoon on as much tomato-onion jam as you like.

Serve

Transfer the pitas to individual plates and serve any remaining tomato-onion jam on the side.
Kids Can!
  • Pat the tempeh dry.
  • Measure the water for the tempeh.
  • Measure the sugar for the jam, if using.
  • Time the cooking.
  • Help assemble the pita pockets.