Don’t be surprised if Tempeh Joe becomes your new boyfriend. You can substitute another 1 cup cooked brown rice for the tempeh if you want a truly fat-free and soy-free joe, but you’ll have to call him Rice Joe or Nice Joe instead. A diced green bell pepper and onion cooked in water or broth also make a nice addition to the mixture, extending the servings to 8 to 10 sandwiches.
- Yield: 6 Sandwiches
- 18-oz package tempeh
- 1 tbsp soy sauce
- 1 cup cooked brown rice
- ¼ cup ketchup
- 2 tsp chili powder
- 1 tsp paprika
- 2 tsp prepared yellow mustard
- hot sauce, to taste (optional)
- salt, to taste (optional)
- pepper, to taste (optional)
- 6 lettuce wraps or whole-wheat buns
- Bring a pot of water, enough to completely submerge the tempeh, approximately 2 to 4 cups, to a boil.
- Add tempeh and soy sauce and bring to a boil again.
- Boil for 10 minutes, then drain and rinse with cold water until the tempeh is warm.
- Shred tempeh using the shredding attachment for your food processor or a cheese grater. You want the tempeh to be granulated and slightly larger but similar in shape to the rice.
- Combine tempeh with remaining ingredients except salt and pepper in a large bowl, stirring to combine.
- Salt and pepper if desired.
- Spoon into lettuce wraps or onto a whole-wheat bun.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.