Main DishesFinely chopped tempeh is browned with smoky Tex-Mex spices and tucked into warm whole-wheat pitas. Hummus holds the filling together while grated carrot and cherry tomatoes bring a fresh crunch.
Cut the tempeh into chunks and pulse briefly in a food processor until it forms very fine crumbs, or chop repeatedly with a knife. Stop before it turns into a paste (if you're using a blender).
Heat the olive oil in a wide frying pan over medium-high heat. Add the tempeh and cook until the crumbs are golden in places, stirring occasionally.
Add the ground cumin, smoked paprika, chili powder, garlic powder, onion powder, dried oregano, salt and black pepper. Stir briefly, pour in the water and cook until the liquid evaporates and the spices cling to the tempeh.
Grate the carrots on the large holes of a box grater and halve the cherry tomatoes. Keep both raw for a crisp filling.
Warm the whole wheat pitas in a toaster or dry pan until soft and pliable, then open the pockets. Spread the hummus inside and divide the seasoned tempeh, grated carrots and cherry tomatoes evenly between them. Serve while the tempeh is warm.
Small, separate crumbs brown quickly and fit into pita pockets more easily than cubes. If you use a food processor, short pulses work better than a continuous blend; once it turns pasty, the tempeh tends to clump in the pan.
It’s also okay if you prefer bigger pieces. I have difficult toddlers at home who won’t eat anything with texture, so I felt obliged to chop it very finely.
Whole-wheat pita dries out quickly when toasted too long. If a pocket cracks, use it like a flatbread: spread the hummus over it, pile on the filling and fold it around the vegetables.
This advice only applies if you're using store-bought pittas, I strongly advice to you to try my linked recipe for pitta bread, it tastes so much better when homemade.
Cooked tempeh can be cooled promptly and refrigerated in a covered container for up to three days. Keep the hummus, carrots and cherry tomatoes separate until serving, or the bread will soak up moisture and soften.
I added a little harissa to mine for extra heat; it brings a smoky, spicy kick that cuts through the creamy hummus and gives the tempeh a more "assertive" edge.
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