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Tempeh "Parmigiana"
Sauce:
- 1 tbsp (15
ml) olive oil
- 1 shallot, chopped
- 3/4 lb (.34 kg)
tomatoes, peeled, seeded, chopped
- 2 tbsp (30 ml) fresh parsley,
chopped
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry white
wine
- salt and pepper to taste
Heat the olive oil and
cook the shallot until softened. Add the other ingredients and simmer for 15
minutes. Note: you can use a store bought spaghetti sauce if you do not have
the time or ingredients to do the home made
one.
Spaghetti:
- 4 small servings of
spaghetti
Prepare according to package
directions
Breaded tempeh
- 1 pkg tempeh
- 2 cups (480 ml)
fresh bread crumbs
- 1/2 cup (120 ml) of flour
- 1 tsp (5 ml) salt
-
freshly ground pepper
- 1/2 cup (120 ml) soy beverage
- olive oil
- 4
slices Tofutti Soy Mozzarella Flavoured
Slices
Tempeh usually comes in 4" (10 cm) squares. Cut each
square horizontally to make 2 pieces that are about 1/4" (.6 cm) thick. Cut
each square diagonally to make 2 triangles. This will yield 8 pieces
Mix
together the flour, salt and pepper. Arrange the flour mixture, the
breadcrumbs, and the soy beverage on three separate plates. Dredge the tempeh
pieces in the flour mixture , then dip into the soy. Then dredge them in the
fresh bread crumbs, pressing them to ensure that the crumbs adhere.
Using a
non-stick pan and medium heat, brown the tempeh pieces in olive oil on each
side (approx. 3-4 minutes per side.)
Place the tempeh on a baking dish.
Spread about half of the sauce over the tempeh. Add a 1/2 piece of mozzarella
cheese (real or vegan) to each tempeh piece and place under the broiler for 3-5
minutes. Serve with the spaghetti and remaining sauce. Serves
4.
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