Tempeh Pita Sandwiches


Serving Size:
1/2 pita with 3 slices tempeh

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 8 ounces tempeh
  • 2 tablespoons sesame oil
  • 2 tablespoons balsamic vinegar
  • 1 small onion
  • 1 red bell pepper
  • 1/2 cup mushrooms
  • 2 pieces pita bread, 6-inch size
  • 4 teaspoons mayonnaise


  1. Cut tempeh into 12 slices. Thinly slice onion, bell pepper and mushrooms.
  2. In a large skillet heat 1 tablespoon of the sesame oil over medium heat. Add sliced tempeh and cook each side for 3 to 4 minutes until browned. Add balsamic vinegar and cook one minute; flip and cook an additional minute. Remove tempeh from skillet.
  3. Add remaining sesame oil to skillet and heat over medium heat. Add the onion, bell pepper and mushrooms and cook until tender.
  4. Cut pita in half and open to form a pocket. Spread each half with 1 teaspoon mayonnaise. Add 3 pieces tempeh and 1/4 the vegetable mixture to each pita half. Serve immediately.

Helpful hints

  • For a flavor change replace sesame oil with your favorite flavored oil.
  • Tempeh made from whole soybeans mixed with rice or millet., then fermented. It has a nutty-flavor and absorbs flavors from marinades or seasonings added during cooking.

Nutrients per serving

Calories 313

Protein 15 g

Carbohydrates 25 g

Fat 17 g

Cholesterol 2 mg

Sodium 187 mg

Potassium 437 mg

Phosphorus 208 mg

Calcium 115 mg

Fiber 5.5 g

Kidney and kidney diabetic food choices

  • 1-1/2 meat
  • 1 starch
  • 1-1/2 vegetable, medium potassium
  • 2 fat

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