INGREDIENTS

• 2 Atoria's Family Bakery Whole Grain Pitas
• ½ lb Flax Tempeh
• Lemon-Pepper Marinade (Lemon Juice, Gluten-Free Tamari, Dijon Mustard, Black Pepper)
• 1 Red Onion
• 3oz Grape or Cherry Tomatoes
• 2 Tbsp Balsamic Vinegar
• 1 Bunch Watercress

DIRECTIONS

1. Cut the tempeh crosswise into very thin strips. In a large frying pan, combine the tempeh and 1 cup water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a medium bowl, and pat dry with a paper towel. Stir in the lemon-pepper marinade and cover the bowl. Wipe the pan dry. While the tempeh is cooking and marinating, prepare the tomato-onion jam.
2. Peel and coarsely chop the onion and cut the tomatoes in half. In a medium frying pan over medium-high heat, warm 2 to 4 teaspoons oil until hot but not smoking. Add the onion, tomatoes, and up to 1 teaspoon sugar (from your pantry), if using. Season generously with salt and pepper and cook, stirring often, until the onion is caramelized and the tomatoes are broken down, 10 to 12 minutes.
   
3. Stir in the balsamic vinegar and 2 tablespoons water and cook until the liquid is almost evaporated, 1 to 2 minutes. Remove from the heat. Using a fork or masher, mash the mixture to a coarse paste. Season to taste with salt and pepper. Let cool slightly. While the jam is cooking and cooling, prepare the rest of the meal.
4. In the same pan used to soften the tempeh, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Using a slotted spoon, remove the tempeh from the marinade, allowing any excess to drip back into the bowl, and add the tempeh to the pan (save the marinade). Cook without stirring until lightly browned and crisp, 4 to 6 minutes.
5. Stir in 2 tablespoons marinade and cook until the tempeh is caramelized, about 30 seconds longer. Remove from the heat and season to taste with salt and pepper. While the tempeh is browning, prepare the watercress and Pitas.
6. Trim the root ends and any coarse stems from the watercress. On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the Pitas, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.
7. Fill each Pita half with the tempeh and watercress and spoon on as much tomato-onion jam as you like. Transfer the Pitas to individual plates and serve any remaining tomato-onion jam on the side.

NUTRITION

Serving Size: 2 Servings, 510 calories

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