Corn wrap with tempeh, lettuce and soy yogurt sauce

Ingredients

For 1 serving

• Corn tortillas2
• Tempeh80 g
• Romaine lettuce40 g
• Carrots0.5
• Soy yogurt60 g
• Garlic powderto taste
• Sunflower oil1 teaspoon
• Tamari1 teaspoon

Contains: soy,

Method

1. Cut the tempeh into sticks about 1 cm thick; peel the carrot and coarsely grate it; wash the romaine lettuce, dry it and shred it.
2. Heat the sunflower oil in a frying pan over medium heat and fry the tempeh for 5 minutes, turning it, until golden on all sides.
3. Pour in the tamari and stir for 30 seconds, until it evaporates and glazes the tempeh; turn off the heat.
4. Meanwhile stir the soy yoghurt with a pinch of garlic powder until smooth.
5. Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side, until soft and pliable.
6. Fill each tortilla with lettuce, carrot, tempeh and sauce, roll it up tightly and serve.