Recipes

Low Carb Nori Wraps with Ginger Tempeh

Atkins Low Carb Nori Wraps with Ginger Tempeh
7.3g
Net Carbs
Prep Time: 80 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
15.6g

Protein

17.2g

Fat

9.9g

Fiber

333.8cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 8 oz soy tempeh, organic
  • 2 Tbsp tamari soy sauce
  • 3 Tbsp olive oil
  • 2 Tbsp natural rice vinegar, 42 grain
  • 1 1/2 tbsp allulose, liquid sweetener
  • 3 tsp fresh ginger root
  • 1 1/2 tsp fresh garlic
  • 1 cup frozen cauliflower, riced
  • 5 g sushi nori seaweed, full sheets, organic
  • 1 ea fresh avocado
  • 0 1/2 cup fresh cucumber, sliced
  • 0 1/2 cup fresh red bell pepper, sliced
  • 2 Tbsp tahini
  • 1 Tbsp lime juice, unsweetened
  • 1 Tbsp tap water
  • 1 tsp tamari soy sauce
  • 0 1/4 tsp Sriracha Cha! sriracha sauce

DIRECTIONS

  1. Slice tempeh into 16 slices, each about ¼-inch thick. Place in a resealable bag.
  2. 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.
  3. 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.
  4. 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. 
  5. 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

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.

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