Tempeh is a traditional soy food that originated in Indonesia, but is now easy to find next to the tofu in the refrigerated section of many grocery stores. Its chewy texture, earthy flavor, and high protein count (15 grams per ½ cup) make it a satisfying alternative to meat.

Directions

1. In a medium bowl, combine the soy sauce, honey, rice wine vinegar, sesame oil, ginger, chile paste (if using), and garlic, and stir well to mix. Add the tempeh, toss to coat, and refrigerate for at least 30 minutes or up to 8 hours.

2. While the tempeh marinates, make the peanut sauce. In a bowl, mix the peanut butter, soy sauce, rice wine vinegar, honey, ginger, chile paste, and water. Set aside.

3. Preheat your oven to broil. Place the marinated tempeh pieces on the baking sheet. Broil 5 to 7 minutes on one side, flip, and broil another 3 to 5 minutes, or until golden brown. Remove from the oven and set aside.

4. While the tempeh cooks, bring a medium pot of water to a boil. Add the broccoli florets, and cook for one minute. Drain and run under cold water until the broccoli is cool to the touch.

5. To assemble the wraps: Place one tortilla on a flat surface. Add one lettuce leaf, a quarter of the grated carrot, a quarter of the broccoli florets, and six pieces of the tempeh. Drizzle with 1 to 2 tablespoons of the peanut sauce and roll up. Repeat with remaining ingredients, or store ingredients in the refrigerator for up to 4 days to assemble one at a time for lunch.