Low Carb Nori Wraps with Ginger Tempeh
7.3g
Net Carbs
15.6g
Protein
17.2g
Fat
9.9g
Fiber
333
Calories
Cooking tip: The key to this recipe is assembling the wraps just before you eat them to keep the nori crisp. The nori will get soggy and tough if left to sit with the ingredients topped on, so to take this to-go, place all the ingredients except for the nori in a container, then spoon onto the nori when you are ready to eat. The two aspects of this recipe that make it pop are the marinade for the tempeh and the tahini drizzle. We love the ginger marinated tempeh, but if you prefer, the marinade can be used on salmon or chicken instead.
Ingredients:
- 1 1/2 teaspoons fresh garlic FNDDS
- 1 1/2 tablespoons allulose, liquid sweetener
- 5 grams sushi nori seaweed, full sheets, organic Ocean's Halo
- 2 tablespoons tamari soy sauce USDA
- 1 cup frozen cauliflower, riced Green Giant
- 8 ounces soy tempeh, organic Lightlife
- 3 teaspoons fresh ginger root Canadian Nutrient File
- 2 tablespoons natural rice vinegar, 42 grain Nakano
- 3 tablespoons olive oil USDA
- 1 ea fresh avocado USDA
- 1/2 cup fresh red bell pepper, sliced Canadian Nutrient File
- 1 teaspoon tamari soy sauce USDA
- 1 tablespoon lime juice, unsweetened USDA
- 1/2 cup fresh cucumber, sliced FNDDS
- 1 tablespoon tap water FNDDS
- 2 tablespoons tahini USDA
- 1/4 teaspoon Sriracha Cha! sriracha sauce USDA
Directions:
- Slice tempeh into 16 slices, each about ¼-inch thick. Place in a resealable bag.
- In a small bowl, whisk together 2 tablespoons tamari, 2 tablespoons olive oil, rice vinegar, 1 tablespoon liquid allulose, 2 teaspoons grated fresh ginger, and 1 teaspoon minced or pressed garlic. Pour into the bag with the tempeh and marinate for 1 hour at room temperature, or up to overnight in the refrigerator.
- In a large skillet over medium heat, warm 1 tablespoon olive oil. Drain tempeh and sauté for 3 minutes on each side, or until both sides are browned.
- Microwave frozen cauliflower rice as directed on the package, cut full nori sheets into quarters, slice avocado into 16 slices, julienne cucumber, and slice red bell pepper. In a small bowl, whisk together tahini, lime juice, water, 1 teaspoon tamari, 1 teaspoon grated fresh ginger, ½ teaspoon minced or pressed garlic, and sriracha.
- Assemble wraps just before eating by topping each of the 8 nori squares evenly with a heaping tablespoon cauliflower rice, 2 slices avocado, and even quantities cucumber and red bell pepper. Drizzle each with 1 ½ teaspoons tahini sauce and enjoy immediately! Two nori wraps as described is one serving.
NOTE: because only about ¼ of the marinade gets absorbed, the corrected nutritional information per serving of this recipe is as follows: Net Carbs- 6.6g; Protein- 14.9g; Fat- 12.1g; Fiber- 9.9g; Calories- 284
