An Indonesian-American fusion. BBQ coated tempeh is absolutely delicious and pairs well with the Organic Sprouted Toufayan Pita. Recipe courtesy of xtinaluvspink.wordpress.com
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with PAM; set aside.
Slice the tempeh into two thin squares. Then cube into bite-sized pieces. Toss this with the diced veggies and halved tomatoes. Stir in the BBQ sauce, oil and sea salt; coat completely. Spread in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through.
In the meantime, halve the pita breads and fill each half with a layer of cheese slices. Place on another lined baking sheet and heat through in the oven for a few minutes – long enough to warm the bread and begin melting the cheese.
Remove both baking sheets. Transfer pita breads to four plates. Use a spoon to fill each pita half with the BBQ tempeh mixture. Top with hot sauce if desired. Serve and enjoy hot!
Serving Size 4 Servings