Grilled Chili Lime Tempeh Sandwiches Recipe

Name: Grilled Chili Lime Tempeh Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup fresh lime juice; 2 tablespoons peanut oil or 2 tablespoons sesame oil; 2 tablespoons soy sauce; 2 garlic cloves, minced; 1 teaspoon red pepper flakes; 8 ounces tempeh, cut crosswise into 12 slices; ½ cup cilantro leaf, chopped; ½ cup thai peanut sauce; 12 lb asparagus, trimmed and cut into 4-inch lengths; 1 teaspoon oil, if needed; 4 large whole wheat pita breads, each cut into 2 pockets; vegetable oil or cooking spray

Servings: persons

¼ cup fresh lime juice
2 tablespoons peanut oil or 2 tablespoons sesame oil
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon red pepper flakes
8 ounces tempeh, cut crosswise into 12 slices
½ cup cilantro leaf, chopped
½ cup thai peanut sauce
12 lb asparagus, trimmed and cut into 4-inch lengths
1 teaspoon oil, if needed
4 large whole wheat pita breads, each cut into 2 pockets
vegetable oil or cooking spray

1
In a storage container large enough to hold the tempeh, combine marinade ingredients.
2
Whisk well and add tempeh slices, tossing gently to coat.
3
Close container tightly and refrigerate several hours or overnight.
4
In a large bowl, combine cilantro and peanut sauce, and set aside.
5
Transfer tempeh to a plate, then place asparagus in marinade.
6
Toss to coat (drizzle in a bit of olive oil if necessary to coat).
7
Preheat grill on medium heat.
8
When grill is hot, grill tempeh and asparagus until softened and well marked, about 5 minutes on each side.
9
When fillings are done, use tongs to transfer to bowl with cilantro mixture.
10
Toss gently to mix.
11
Cut 8 squares of foil to fit pita pockets and brush lightly or spray with oil.
12
Place pockets on oiled side of foil sheets.
13
Divide fillings evenly between pockets and wrap tightly with foil.
14
Grill pockets for 2 minutes, then flip and grill for 2 minutes more.
15
Serve hot pockets in foil, unwrapping just one end to minimize dripping of fillings.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup fresh lime juice, 2 tablespoons peanut oil or 2 tablespoons sesame oil, 2 tablespoons soy sauce, 2 garlic cloves, minced, and more.

Yes, Grilled Chili Lime Tempeh Sandwiches falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chili Lime Tempeh Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions