Low Carb Nori Wraps with Ginger Tempeh

Name: Low Carb Nori Wraps with Ginger Tempeh
Prep time: 80M
Cook time: 10 min
Total time: 90 min
Yield: 4
Ingredients: 8 soy tempeh, organic Lightlife; 2 tamari soy sauce USDA; 3 olive oil USDA; 2 natural rice vinegar, 42 grain Nakano; 1.5 allulose, liquid sweetener; 3 fresh ginger root Canadian Nutrient File; 1.5 fresh garlic FNDDS; 1 frozen cauliflower, riced Green Giant; 5 sushi nori seaweed, full sheets, organic Ocean's Halo; 1 fresh avocado USDA; 0.5 fresh cucumber, sliced FNDDS; 0.5 fresh red bell pepper, sliced Canadian Nutrient File; 2 tahini USDA; 1 lime juice, unsweetened USDA; 1 tap water FNDDS; 1 tamari soy sauce USDA; 0.25 Sriracha Cha! sriracha sauce USDA

7.3g
Net Atkins Count ^TM

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

How to Calculate Atkins Net Carbs

INGREDIENTS

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

DIRECTIONS

Slice tempeh into 16 slices, each about ¼-inch thick. Place in a resealable bag.
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.
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.
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.
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.