Breaded Tempeh with Spicy Tomato Sauce

I made this yummy tempeh recipe a few weeks ago.  Mark said it was one of his favorite ways of having tempeh.  It's essentially chicken parmesan, except with tempeh instead of chicken.  Tempeh is breaded and cooked in a skillet.  Then it is topped with a spicy tomato sauce (or your favorite pasta sauce) and cheese.

If you've never had tempeh or need to please someone who doesn't usually eat tempeh, give this a try.  With all the breading/sauce/cheese, it's easy to forget that you are eating tempeh. :)

Breaded Tempeh with Spicy Tomato Sauce

serves: 2

INGREDIENTS:

• 1 8 ounce block of tempeh (any variety)
• 3/4 cup panko breadcrumbs
• 1 tablespoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup whole wheat flour
• 1 large egg whisked with 1 tablespoon of water
• 2 tablespoons olive oil
• tomato sauce (use spicy tomato sauce below or your favorite pasta sauce)
• mozzarella cheese or other cheese of choice

DIRECTIONS:

1) Cut the tempeh in half lengthwise so it is half as thick.  Then, cut each half into 4 equal sections.

2) In a small bowl, combine breadcrumbs, oregano, parsley, garlic powder, and salt.  Put flour in another small bowl.  Put egg whisked with water in a third bowl.

3) Heat olive oil in a large skillet over medium heat (I used a cast iron skillet).  While oil is heating, coat each piece of temepeh in the flour, then the egg wash, then the breadcrumb mixture.  Use your fingers to make sure the tempeh is fully coated with the breadcrumbs.  You might not end up using all of the breadcrumbs.

4) When olive oil is hot, add temepeh to the pan in a single layer.  Cook for about 5 minutes until golden brown.  Then carefully flip each piece and cook on the other side for another 3-5 minutes.

5) Serve topped with tomato sauce and cheese with roasted vegetables on the side.

recipe slightly adapted from edible perspective


Spicy Tomato Sauce

INGREDIENTS:

• 1  tablespoon olive oil
• 6 cloves garlic, minced
• 1  teaspoon red pepper flakes
• 1 28 ounce can crushed tomatoes
• 1/ 4 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon lemon juice

DIRECTIONS:
Combine oil, garlic and red pepper flakes in a small pot over medium-high heat.  Once it starts to sizzle, add crushed tomatoes, salt, and oregano.  Stir to combine.  Reduce heat to medium-low and cover.  Cook, stirring occasionally, for about 5-10 minutes.  Remove from heat and stir in lemon juice.  Set aside until ready to use.  Store leftovers in the refrigerator or freezer.