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.

Tempeh Escalope a la Bordelaise

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

Tempeh Snitzel a la Bordelaise

Directions:

  1. Slice a large piece of tempeh into 6 individual squares about 1/3 inch thick.
  2. Optionally steam them, or marinate (but this is not so necessary).
  3. Peel and chop the onion, and mince the garlic.
  4. Chop the parsley, and make crumbs from the bread using the food processor or a blender.
  5. Cut the tomatoes in small pieces and wash the spring onions.
  6. Fry the tempeh oil until the slices are light brown on both sides.
  7. Remove from the frying pan, slight salt and pepper and place in an oven proof baking dish.
  8. Saute each of the spring onions lightly in the oil then remove from the frying pan.
  9. Saute the chopped onion and garlic in the remaining oil until transparent.
  10. Add the vegan margarine and the tomatoes.
  11. Stir the mixture and allow to lightly cook.
  12. Remove the pan from the heat, add the fresh parsley and the bread crumbs and mix well.
  13. Season with salt and pepper.
  14. Place the mixture evenly on top of each portion of tempeh.
  15. Bake in a preheated oven for for 10-15 minutes or until the topping is golden brown and crusty.
  16. For the last 5 minutes, place the spring onions in the baking dish to roast.
  17. The dinner tastes nice with potatoes, rice or a small pasta serving.

Notes:

Adapted from Koken & Genieten march 2009.