Name: Crumbed tempeh with cauliflower slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: Tempeh; 300 gram drained, tempeh, sliced into 8 fingers; 1/2 cup seasoned plain flour; 1 egg, lightly beaten; 1 cup panko breadcrumbs; 2 tablespoon olive oil; Cauliflower slaw; 1/2 head cauliflower, cut into florets; 1 red onion, finely sliced; 1/4 cup sultanas; 1 tablespoon red-wine vinegar; 1 carrot, grated; 1/2 cup parsley leaves; 1/4 cup whole egg mayonnaise; 1 tablespoon lemon juice

Crumbed tempeh with cauliflower slaw

Tempeh is a traditional Indonesian soy product, similar to tofu, made from cultured soybeans. It is beautifully prepared crumbed and lightly pan-fried to golden-crispy perfection. We've served our tempeh with a creamy homemade cauliflower slaw to create a quick, tasty and nutritious vegetarian dinner in no time at all.

Serves 2

Prep

20M

Cook

10M

Total

30M

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Ingredients

Tempeh

300 gram drained, tempeh, sliced into 8 fingers

1/2 cup seasoned plain flour

1 egg, lightly beaten

1 cup panko breadcrumbs

2 tablespoon olive oil

Cauliflower slaw

1/2 head cauliflower, cut into florets

1 red onion, finely sliced

1/4 cup sultanas

1 tablespoon red-wine vinegar

1 carrot, grated

1/2 cup parsley leaves

1/4 cup whole egg mayonnaise

1 tablespoon lemon juice

Method

1.Bring a large saucepan of salted water to the boil. Add cauliflower. Cook 2-3 minutes, until just tender. Refresh in cold water; drain. Thinly slice cauliflower. Transfer to a salad bowl with onion, sultanas and vinegar. Mix well. Set aside 5 minutes.

2.In three separate bowls, lay out flour, egg and crumbs. Dust tempeh in flour, then dip in egg and coat in crumbs.

3.Heat oil in a large frying pan on medium. Cook 3-4 minutes, turning, until golden and crisp. Drain on paper towel.

4.Add remaining ingredients to salad. Toss well and season. Serve with tempeh.

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Ingredients

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