Green curry egg wrap with tempeh "bacon"


For the “bacon”:

For the sandwich:


Step 1

Heat the oven to 350 degrees F. In a large bowl, stir together all the “bacon” ingredients until combined, seasoning to taste with salt and pepper. Spread the mixture out on a baking sheet and bake, mixing halfway through, until golden brown and crisp, 15 to 20 minutes. Set aside while you make the eggs. Leftovers will keep refrigerated for 2 days or in the freezer for 1 month. Recrisp in the oven as needed. 

Step 2

To make the sandwich, bring water to a boil in a small saucepan. Reduce heat to medium, lower the egg into the water, then cook at a gentle boil for 8 minutes. Transfer egg to a bowl of ice water to cool slightly. Drain and dry the saucepan, then return it to the stove. Peel the egg. 

Step 3

Heat the coconut oil over medium heat in the reserved saucepan, then add the curry paste and stir until combined and fragrant, about 30 seconds. Add the egg to the curry paste and gently stir to coat in the paste. Cut the egg into a few pieces. 

Step 4

Separate one leaf of cabbage from the head, then place the egg inside. Top with a few tablespoons of “bacon” along with cilantro leaves. Fold and eat immediately.