Tempeh Lettuce Cups with Tamarind Sauce

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This recipe combines  tempeh cubes with apples and red cabbage salad, served  in a lettuce cup along with galettes. There are three parts to this recipe:  The Galette, the Tempeh and Apple mix, and some Tamarind sauce. This combination is for a special occasion to show off to your friends, the CHEF! in you.

Tempeh is made from cooked organic soya beans and fermented with Rizopurous Oligoporus. Baked, sautéed or Grilled tempeh is a healthy alternative plant-based protein source. It is called “vegetarian meat” in Indonesia and different parts of Asia.

The French usually make Galette with buckwheat flour, eggs, and milk. It is served with a generous spread of butter topped with grated Emmental cheese, over a layer of sliced tomatoes and a serving of fresh corn. However, instead of using cheese and butter,  we’re using a  healthier vegan substitute. So this recipe is entirely vegan and made with buckwheat cereal, olive oil, and salt. And with the addition of coconut milk, you will take this galette a few notches up.

Lastly, we have the Tamarind sauce. This sauce is exceptionally yummylicous: a combination of tangy and sweet.  Combined with tempeh, apples, and red cabbage, it rounds out the flavors of the entire dish, making it a wholly wholesome and incredible meal. Learn how to assemble this beautiful combination below. 

You will find the recipe for the Tamarind sauce on page [insert] and for the easy Buckwheat Galettes on page [insert].

Tempeh Lettuce Cups with Tamarind Sauce

Mains Indonesian
By SS Shiva Serves: 4
Prep Time: 2 hours Cooking Time: 1 hour Total Time: 3 hours

Nutrition Benefits: Tempeh is a zero cholesterol source of complete protein, meaning its protein content is as good as meat products. It's also rich in B vitamins, fiber, iron, calcium, and other minerals. it also contains Isoflavones, one of the powerful antioxidants that have anti-inflammatory properties, making it beneficial in improving blood pressure, sugar levels, and promoting bone health.


  • For the Tempeh:
  • 2 packs of organic tempeh, cut into small cubes
  • 2 cups blended fresh ripe pineapple or 1 cup pineapple juice
  • 1 cup juiced drained from the blended pineapple 
  • 1/3 cup soy sauce
  • 1 tbsp grated fresh ginger
  • 4 Medjool date, smashed into a paste
  • 1 tsp chili sauce (optional)
  • 1/4 tsp liquid smoked paprika
  • For the Lettuce Cups:
  • 1 green apple seeded and cubed
  • 1/2 cup carrot, julienned
  • 1 cup red bell pepper, julienned
  • 2 tbsp black sesame seeds
  • 2 heads of butter lettuce or iceberg lettuce, leaves individually removed



First, let's prepare the tempeh. Add all the ingredients together (except the tempeh) in a medium bowl with a lid or cover and stir.


Add the tempeh to the bowl, cover the bowl and toss or shake to coat.


Marinate, occasionally tossing for a minimum of 2 hours.


Place on a tray and bake in the oven at 350ºF / 176ºC for 1 hour, tossing the tempeh squares occasionally to it brown evenly.


Now we can prepare the Lettuce Cups. Toss the baked tempeh with the remaining filling ingredients.


Spoon into lettuce leaves and serve on a plate with tamarind sauce on top and Galette on the side.


Tempeh is called vegetarian meat in Indonesia and different parts of Asia.

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