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Tempeh Amandine

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 fish.

Breaded tempeh:
- 1 pkg tempeh
- 2 cups (480 ml) Panko 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

- 1/2 cup (120 ml) sliced almonds, toasted

Lemon Sauce:
- 1/2 cup (120 ml) margarine
- 2 tsp (10 ml) lemon juice

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 bread crumbs, 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 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.)

To toast the almond slices, heat a non-stick pan to medium, add the almonds and toast, stirring frequently until slightly browned.

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. Top with the toasted almond slices. Serve with Basmati rice.

Serves 4.