The citrus marinade really enhanced these tempeh Schnitzels. We enjoyed these, with parsley potatoes and green beans. It was a very nice meal.

Tempeh Schnitzel with a Citrus Sauce

Serving Size: 4


  • 1 organic lemon
  • 1 pkg. (about 175 grams) tempeh
  • 1 cup orange juice
  • 6-8 sprigs thyme
  • 1 Tbs. sesame oil
  • 2 Tbs. oil
  • 1 Tbs. soy sauce
  • 1 tsp. vegetable bouillon powder


  1. Slice the tempeh in thin slices.
  2. Make a marinade form the orange juice, sesame oil, the juice from 1/2 of the lemon and vegetable bouillon.
  3. Marinate the tempeh slices for 1/2 hour-4 hours.
  4. Heat the 2 tablespoons of oil in a frying pan.
  5. Strip the leaves from the time into the pan. (Leave 1 spring as garnish).
  6. Braze the tempeh so that both sides are golden brown.
  7. Season to taste with a pinch of salt, and freshly ground pepper.
  8. Slice the other half of the lemon and place in the frying pan to lightly saute for 1-2 minutes.
  9. Place the tempeh Schnitzels on a serving platter, and pour the marinade into the hot frying pan.
  10. Allow the marinade to reduce, then pour over the Schnitzels or serve in a gravy boat on the side.
  11. Garnish with the cooked lemon and thyme sprig.