This recipe was originally used for cornmeal crusted mushroom but has since become a favorite using tempeh or tofu. Perfect alone with vegan tartar sauce or over steamed veggies and grains.
1/2 cup cornmeal
1/2 cup brown rice flour (Bob’s Red Mill is fantastic)
1/4 cup black sesame seeds
1 1/2 tsp paprika
1/2 tsp cayenne pepper
1 1/2 tsp salt
1 package tempeh, cut in half to make thinner, then cut into triangles
1 cup non dairy milk
Oil for frying OR you can bake the tempeh at 350 degrees until browned and crispy, turning the pieces over to brown each side evenly.
For vegan tartar sauce:
3-4 Tbsp vegan mayonaise
4-5 Tbsp dill pickle relish
1 tsp yellow or dijon mustard
Mix together in a small bowl. Add more relish or mustard to taste.
Mix all of the dry ingredients in a bowl and stir well.
In a separate bowl add the “milk”.
In a heavy bottomed pan, add the tempeh and cover with water, bring to a boil and simmer for 15 minutes until plump and tender. This removes any bitterness and makes for a more tender bite. Drain the tempeh and allow to cool a bit.
Heat a heavy bottomed pan (cast iron works well) with canola oil until simmering but not smoking.
Dredge each tempeh triangle in the milk and then in the flour mixture coating well.
and fry in batches of 4-6 pieces for about 1 1/2 minutes or until slightly browned and crispy. Flip tempeh about 1/2 way through to evenly crisp.
Add more oil to pan as needed.
Drain tempeh well on paper towels.
Heat oven to 350 degrees and place dredged and coated tempeh on a baking sheet. Bake until browned and crispy, turning the pieces over to brown each side evenly.
Serve with a side of vegan tartar sauce for dipping or over your favorite greens + soba noodles or with mashed potatoes for a hearty dish.