Cookin’ Greens Coconut Tempeh Rolls

A vegetarian inspired recipe that offers a fusion of wonderful flavours including coconut, a subtle hint of curry and nuttiness coming from both the battered tempeh and tahini. Wrap it all up with lots of sautéed greens and away you go!

Cookin' Greens Coconut Tempeh Rolls
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Prep Time
15 min
Cook Time
10 min
Total Time
30 min
  1. 2 cups (250g) of Cookin' Greens Chopped Kale
  2. 1 block tempeh or extra firm tofu, chopped into bite sized chucks
  3. 2/3 cup spelt flour (or whole wheat flour)
  4. 1/2 tsp baking powder
  5. 1 tsp curry powder
  6. 1/2 cup soymilk (or any milk alternative)
  7. 3/4 cup water
  8. 3 tbsp olive oil
  9. 2 cup shredded coconut, unsweetened
  10. 2-3 tbsp of tahini sauce
  11. 4-6 whole grain wraps (10"-10")
  1. In a large skillet, from frozen, add Cookin’ Greens and follow stove-top preparation instructions on package. Set aside.
  2. In a large mixing bowl, combine spelt flour, sea salt, baking powder, and curry powder. Slowly add soymilk, water, whisk until smooth. Add shredded coconut.
  3. Cut tempeh into bite-sized chunks, and place into curry batter, coating each piece well. Let sit in fridge for 30 minutes.
  4. In a large saucepan heat oil over medium-heat. Gently drop tempeh into oil. Cook tempeh on all sides turning carefully as required until golden brown. Pat dry to remove excess oil.
  5. To assemble, spread 1 tsp of tamari sauce onto wrap. Add a generous helping of Cookin’ Greens, spread evenly. Top with 4-5 pieces of coconut tempeh. Fold edges of wrap carefully to enjoy.
Dietitian Notes :
  1. Low Calorie
  2. Gluten Free : Use gluten free wraps and flour
  3. Dairy Free
  4. Vegetarian
Cookin' Greens
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