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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.