Go Back
+ servings
Print Recipe
No ratings yet

Tempeh Pitas

Course: lunch, Main Course
Servings: 4
Calories: 313kcal


  • 8 oz tempeh
  • 2 tbsp sesame oil
  • 2 tbsp balsamic vinegar
  • 1 small onion
  • 1 red bell pepper
  • 1/2 cup mushrooms
  • 2 pieces pita bread, 6-inch size
  • 4 tsp mayonnaise


  • Cut tempeh into 12 slices. Thinly slice onion, bell pepper and mushrooms.
  • In a large skillet heat 1 tablespoon of the sesame oil over medium heat. Add sliced tempeh and cook each side for 3 to 4 minutes until browned. Add balsamic vinegar and cook one minute; flip and cook an additional minute. Remove tempeh from skillet.
  • Add remaining sesame oil to skillet and heat over medium heat. Add the onion, bell pepper and mushrooms and cook until tender.
  • Cut pita in half and open to form a pocket. Spread each half with 1 teaspoon mayonnaise. Add 3 pieces tempeh and 1/4 the vegetable mixture to each pita half. Serve immediately.


Serving Size: 1/2 pita with 3 slices tempeh


Calories: 313kcal | Carbohydrates: 25g | Protein: 15g | Fat: 17g | Cholesterol: 2mg | Sodium: 187mg | Potassium: 437mg | Fiber: 6g | Calcium: 115mg | Phosphorus: 208mg