Tempeh Escalope à la Bordelaise
This was a very nice way to enjoy tempeh. It’s a meal that can be made ahead and then warmed up later. It really gives tempeh that nice Mediterranean taste.
Serving Size: 6
Ingredients:
- 2 onions, chopped
- 1-2 cloves garlic, minced
- 2-3 tomatoes
- 3 slices wholewheat bread
- fresh parsley, chopped
- 6 small spring onions
- 6 personal size slices tempeh
- 2-3 Tbs. oil
- salt and pepper to taste
- 1 tsp. marjoram
- 1 zest lemon
- 3 Tbs. vegan margarine
Directions:
- Slice a large piece of tempeh into 6 individual squares about 1/3 inch thick.
- Optionally steam them, or marinate (but this is not so necessary).
- Peel and chop the onion, and mince the garlic.
- Chop the parsley, and make crumbs from the bread using the food processor or a blender.
- Cut the tomatoes in small pieces and wash the spring onions.
- Fry the tempeh oil until the slices are light brown on both sides.
- Remove from the frying pan, slight salt and pepper and place in an oven proof baking dish.
- Saute each of the spring onions lightly in the oil then remove from the frying pan.
- Saute the chopped onion and garlic in the remaining oil until transparent.
- Add the vegan margarine and the tomatoes.
- Stir the mixture and allow to lightly cook.
- Remove the pan from the heat, add the fresh parsley and the bread crumbs and mix well.
- Season with salt and pepper.
- Place the mixture evenly on top of each portion of tempeh.
- Bake in a preheated oven for for 10-15 minutes or until the topping is golden brown and crusty.
- For the last 5 minutes, place the spring onions in the baking dish to roast.
- The dinner tastes nice with potatoes, rice or a small pasta serving.
Notes:
Adapted from Koken & Genieten march 2009.