YOUR SOLIN GENERATED RECIPE
Smoky BBQ Tempeh Sandwich with Crunchy Slaw
Enjoy a hearty yet light sandwich where smoky marinated tempeh meets a tangy BBQ glaze, layered between whole wheat bread and refreshed with a crunchy, creamy slaw. Perfect for a balanced meal any time of day.
INGREDIENTS
100g Tempeh
2 slices Whole Wheat Bread
2 tbsp BBQ Sauce
50g Red Cabbage
30g Carrot
50g Nonfat Greek Yogurt
1 tsp Smoked Paprika
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Slice the tempeh into thin strips and lightly steam or pan-sear for 3-4 minutes to soften.
In a bowl, combine BBQ sauce, smoked paprika, garlic powder, and a pinch of salt and pepper. Toss the warm tempeh strips in the mixture until well coated.
Prepare the crunchy slaw by finely shredding the red cabbage and carrot. In a separate small bowl, mix the nonfat Greek yogurt with a dash of salt and pepper, then fold it into the shredded veggies.
Toast the whole wheat bread slices lightly. Layer the BBQ tempeh onto one slice and top with the crunchy slaw.
Finish by placing the second slice of bread on top, cut the sandwich in half, and serve immediately.