Lettuce leaves stuffed with tempeh, rainbow slaw, and ginger soy sauce

Asian Lettuce Cups with Tempeh

Do you ever find yourself wondering what you can have for a healthy, high protein lunch that is satisfying and filling? If so, you’ve got to gather the ingredients for this plant based twist on Asian Lettuce Cups, featuring tempeh as a nutrition packed protein source!

What is tempeh?

Tempeh is made from fermented soybeans and offers a high amount of plant protein in addition to the essential nutrients Manganese, Phosphorus, Iron, Calcium, Riboflavin, Niacin, and Magnesium.

I’m happy to that share this version of Asian Lettuce Cups is flexible for so many styles of eating including:

  • vegan
  • gluten free
  • paleo
  • keto
  • vegan-keto
Nutrition Facts for Tempeh Lettuce Cups, showing 460 calories, 27g fat, 33g carbs, 26g protein
Lettuce leaves stuffed with tempeh, rainbow slaw, and ginger soy sauce
Lettuce leaves stuffed with tempeh, rainbow slaw, and ginger soy sauce

Create this yummy plant-based recipe and tag me in your photos on social!

Tempeh Lettuce Cups

Traditional Thai Lettuce Cups with a not-so-surprise twist: tempeh! The plant protein pairs perfectly when topped with a bright veggie slaw and ginger soy sauce.
Prep Time20 mins
Cook Time5 mins
Course: Appetizer, Lunch
Cuisine: Asian, Plant Based, Thai, Vegan
Keyword: Keto Recipes, Low Carb, Tempeh, Thai Lettuce Cups, Vegan Keto
Servings: 1 serving
Calories: 461kcal
Author: Maya Howard


  • 1 Cup Tempeh (About ½ a package, crumbled)
  • 1 Cup *Raw Rainbow Slaw Mix
  • 3 Large Butter Lettuce Leaves
  • Organic Tamari or Coconut Amino Acids
  • 1 tsp Ginger Minced or shredded
  • Sesame Oil
  • 1 tsp Honey
  • Cilantro
  • ½ Lime
  • 1 Stalk Scallions (Green Onions)
  • 1 tsp Sesame Seeds


  • Mix the raw rainbow slaw with the juice of ½ lime, 1 tsp sesame oil, 1 tsp soy sauce (tamari or coconut aminos), and chopped cilantro leaves. Let marinate in the fridge while you prepare the rest of the ingredients.
  • Add tempeh into a hot, lightly oiled non-stick skillet. Sprinkle in a dash of turmeric, garlic powder, cumin and 2 light dashes of soy sauce. Sautee for about 5 minutes just until tempeh begins to crisp. Remove from heat.
  • Prepare a soy-ginger sauce by combining 2 tsp of sesame oil, 1½ tsp soy sauce, a small squeeze of honey, and 1 tsp of ginger.
  • Rinse and dry the lettuce leaves then distribute an even amount of tempeh in each one.
  • Top each lettuce cup with rainbow slaw, scallions, a drizzle of the soy-ginger sauce, and a sprinkle of sesame seeds.


*Slaw can be purchased premade or made from scratch, it's up to you. It should be a mix of shredded carrots, cabbage, beetroot and any other shredded raw veggies really!
Those monitoring sodium intake may want to reduce the amounts of soy sauce added. 
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