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Hot Tempeh
Sandwiches
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
- 1 cup (240 ml) spaghetti
sauce
- 4 slices Tofutti American
Flavoured Slices (soy non dairy "cheese")
- 4 Kaiser rolls, lightly
toasted
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 into 4 strips for a
total of 8.
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.) Cut the
soy slices in half and, when the tempeh is almost done, add a soy slice to each
piece and allow it to melt.
Warm the spaghetti sauce on the stove top
or in the microwave. Place the tempeh slices on the Kaisers and top with the
spaghetti sauce.
Serves 4.
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