Thai-Inspired Crispy Tempeh & Mango Breakfast Wrap with Coconut-Lime Couscous

Ingredients

• 150 g tempeh block, cut into 8 thin strips
• 2 tbsp coconut oil, for pan-frying
• 2 tbsp soy sauce, low-sodium
• 1 tbsp lime juice, fresh squeezed
• 1 tsp maple syrup, pure
• 1 whole garlic clove, minced
• 1/2 tsp ginger, freshly grated
• 1/2 tsp red curry powder, mild heat
• 2 pieces vegan flatbread, or plant-based tortillas
• 3/4 cup fresh mango, diced
• 1/4 cup fresh cilantro, loosely packed
• 3 tbsp unsweetened coconut milk, full-fat
• 1/2 cup couscous, uncooked
• 3/4 cup vegetable broth, low-sodium, hot
• 1 tbsp coconut flakes, unsweetened, toasted
• 1/4 tsp lime zest, optional garnish
• 1 tbsp sesame seeds, for garnish

Instructions

1. 1

   Prepare tempeh strips: Slice tempeh block lengthwise into 8 thin strips, each about 1/4-inch thick.

2. 2

   Make marinade: In a small bowl, whisk together soy sauce, lime juice, maple syrup, minced garlic, ginger, and red curry powder.