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Flax Tempeh Fries with Curry Vegan Mayo
By: Cindi Avila
Serving Amount: 6
To make dipping sauce, whisk together mayonnaise and curry powder.
Slice tempeh lengthwise into 1/4-inch fries. In a large skillet, bring 1 inch of water to a boil. Working in batches, simmer tempeh, covered, for 10 minutes; drain. Combine cornmeal and salt. While tempeh is still moist, roll it in cornmeal mixture.
In a large skillet, heat oil over medium-high heat. Working in batches, sauté tempeh for 2 minutes on each side or until golden brown. Drain on paper towels. Serve warm, with dipping sauce on the side.