Crispy Thai-Style Tempeh & Egg Lettuce Wraps

High ProteinLow Carb

A 495-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g Tempeh, thinly sliced into strips
• 2 Large eggs
• 1 tbsp Soy sauce (low sodium)
• 1 tsp Liquid smoke
• 1 tsp Maple syrup
• 1 tsp Thai red curry paste
• 2 tsp Vegetable oil
• 1 head Romaine or Gem lettuce, leaves separated
• 1/2 Lime, juiced
• 1 tbsp Fresh cilantro, chopped
• 1 small Red chili, sliced (optional)

Instructions

1. Prep: Thinly slice the tempeh into 3mm strips and whisk together the soy sauce, liquid smoke, maple syrup, and curry paste in a small bowl.
2. Place the tempeh strips in an air fryer basket in a single layer and brush both sides generously with the smoky soy marinade.
3. Air fry at 200°C (400°F) for 10-12 minutes, turning halfway through, until the tempeh is dark golden and crispy.
4. While the tempeh cooks, heat the vegetable oil in a non-stick pan over medium heat on the hob.
5. Crack the eggs into the pan and fry for 3-4 minutes until the whites are set but the yolks remain slightly runny.
6. Wash and dry the lettuce leaves, then arrange 3-4 leaves per plate to act as the 'wraps'.
7. Divide the crispy tempeh and fried eggs between the lettuce cups, then top with a squeeze of lime, fresh cilantro, and sliced chili.