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So homemade soy yogurt has been happening around here. It's good stuff, and it works a humble kind of magic in this simple, generous wrap, where it's mixed with prepared hummus (like from these folks at area grocers or from your favorite corner falafel joint) to add creamy texture and mellow that potent dish out a bit. Next, slice up some tempeh, toss it with za'atar, and throw it on the countertop grill (or stovetop griddle).
Chop a little cucumber, cherry tomatoes, and parsley for one last gasp of summer produce. Finish it with a good dose of lemon, and say hello to a seriously satisfying wrap, easy enough for lunch and substantial enough for a dead-simple dinner.
And don't skip wrapping your flatbread with parchment or foil. It ensures all your filling stays in the flatbread, where you want it, instead of on your plate. Unwrap it little by little as you eat.
Dead Simple Za'atar-Spiced Tempeh Flatbreads
serves 4
12 oz tempeh (1 1/2 8-oz packages)
1 1/2 TBSP olive oil
1 1/2 TBSP za'atar
1/2 cup hummus (preferably one not shy with the garlic)
1/4 cup plain (or unsweetened) nondairy yogurt
16 cherry tomatoes
1 small cucumber
small handful parsley
4 7-inch flatbreads (or pita loaves)
1 lemon, cut into four wedges
Heat a countertop electric grill (or a griddle on the stove).
Lay the block of tempeh in landscape position (with the long end toward you), and cut it in half. Cut each half in half. Cut each quarter into four equal slices. Repeat with other half-block of tempeh. You will have 24 slices.
Add oil and za'atar to a mixing bowl. Add tempeh slices and gently toss with hands until evenly coated (some will break—don't sweat it). Arrange tightly on the countertop grill in one layer and close the lid. Cook until golden, about 10 minutes. (If using a griddle, flip halfway through cooking.)
Meanwhile, cut cherry tomatoes in half. Chop cucumber into small dice. Roughly chop parsley.
When the tempeh is done, transfer to a plate and carefully wipe off grill. Cook each flatbread on the grill a few minutes each, until softened and showing some grill marks.
To assemble, place a piece of foil or parchment halfway down your plate. Place a flatbread on top. Spread three tablespoons of the hummus-yogurt mixture vertically along the center, leaving one inch at the top and bottom. Add six slices tempeh, eight tomato halves, a quarter of the cucumber (about two tablespoons), and parsley. Give a generous squeeze of lemon, fold the sides over, and fold the parchment or foil over that, twisting at the bottom to seal. Serve warm.