These marinated miso tempeh wraps are so filled with nutrients and delicious flavors. Packed with textures and flavors, this wrap is filling, well rounded and perfect for lunch! It’s stuffed with crunchy baked tempeh, creamy avocado, massaged kale and more.

If you are not yet familiar with tempeh, it’s a delicious, healthy, vegan protein made from fermented soy beans. Enjoy these miso tempeh wraps and if you need more tempeh recipes, be sure to check out our teriyaki tempeh bowls. You can also grab lots more amazing vegan lunch ideas here.

Miso Tempeh Wraps Ingredients

To make the tempeh miso you’ll need:

• Tempeh
• Miso
• Soy Sauce
• Sesame Oil
• Rice Vinegar
• Brown Sugar
• Chili Flakes

To put together your tempeh wraps you’ll need:

• Tortilla Wraps
• Kale
• Lemon Juice
• Red Onion
• Avocado
• Purple Cabbage

Making the Tempeh Marinade

This miso tempeh marinade is super simple to make. Stir together the miso, soy sauce, sesame oil, rice wine vinegar, brown sugar and chili flakes and then dump in the tempeh pieces.

You can cut the tempeh into whatever shape you prefer. I find sticks to be the best for wraps but if you want to double the recipe to use in salads, bowls, or just eat plain, you can cut it into whatever shape you like best. Thin pieces work best for optimal crispiness though.

Be sure to marinate the tempeh for at least thirty minutes longer. You can certainly leave it for much longer though if it’s convenient.

Bake Tempeh

Once the tempeh is done marinating, preheat the oven to 400. While it’s preheating prepare a baking sheet lined with either parchment paper or well greased to prevent sticking. Line up the tempeh leaving space between the pieces.

Bake in the preheated oven until the baked tempeh pieces are browned and crispy. It will take around 25 minutes.

Assemble the Vegan Tempeh Wraps

While the tempeh is baking, prepare the other wrap ingredients. Take your kale and remove the thick stems. You can do this with a knife or by just pulling the leaves off the stems. Massage it with a sprinkle of kosher salt and a splash of lemon juice.

If you’ve never massaged kale before, it’s really simple, just keep massaging and you’ll see it start to soften and become tender and soft after around three to four minutes. Once it’s softened set aside and cut the avocado, red onion, and red cabbage into slices.

Once the tempeh comes out, it’s time to assemble your vegan miso tempeh wraps. Lay out a tortilla and layer on a handful of kale, some slices of avocado, red onion and cabbage.

Try to shake off any extra moisture from the kale before adding it to the tortilla, particularly if you are packing it to go. Top with baked tempeh pieces. With the slices I cut, I got around six pieces of tempeh per wrap, but it will depend on the cut you chose.

Wrap it all up and cut in half to enjoy!

Don’t forget to pin this recipe for later!

Find more vegan sandwiches here!

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