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Tempeh
Schnitzel Tempeh, like tofu, can be used to replace meat in some
traditional recipes. It has a nutty flavour and a "chewier" texture than tofu.
Following is an example of using tempeh in a recipe that might be for veal or
pork.
Breaded tempeh:
- 1 pkg tempeh
- 2 cups
(480 ml) fresh bread crumbs
- 1/2 cup (120 ml) of flour
- 1 tsp (5 ml)
salt
- freshly ground pepper
- 1/2 cup (120 ml) soy beverage
- olive
oil
Lemon Sauce:
- 6 tbsp (90 ml) margarine
- 2 tbsp (30
ml) lemon juice
- 2 tsp (10 ml) capers
Tempeh usually comes in 4" (10
cm) squares. Cut each square horizontally to make 2 pieces that are about 1/4"
(.6 cm) thick. Cut each square diagonally to make 2 triangles. This will yield
8 pieces
Mix together the flour, salt and pepper. Arrange the flour
mixture, the breadcrumbs, and the soy beverage on three separate plates. Dredge
the tempeh pieces in the flour mixture , then dip into the soy. Then dredge
them in the fresh bread crumbs, pressing them to ensure that the crumbs
adhere.
Using a non-stick pan and medium heat, brown the tempeh pieces in
olive oil on each side (approx. 3-4 minutes per side.)
Make the lemon
sauce by combining the ingredients and warming in the microwave or on the stove
top. Mix well and drizzle over the tempeh. Serve with roasted
potatoes.
Serves 4.
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