I love breading tempeh and using it for blue plate specials. Recently I made tempeh cutlets and the next day I heated up the leftovers to make a sandwich. As I was eating, I thought to myself that this would be great with tomato sauce and vegan cheese. So here is my version of a parmesan hero. And it is great over pasta (see below) too!
1 package soy tempeh
1 cup apple juice
2 tablespoons tamari
Vegan milk (I used oat because I had it in the house)
Fresh parsley, chopped
S and P
Cut tempeh in half, half again, and then into 8 cutlets. Steam in apple juice and tamari for 10 minutes. Let cool.
Set up breading station by pouring each element into a bowl. I have no measurements, just use your judgement!
1 – flour
2 – vegan milk
3 – panko + fresh chopped parsley + salt + pepper
4 – plate for breaded tempeh
Dredge the tempeh in the flour, then the milk and then the panko. Heat up sunflower oil in a non-stick skillet and cook until tempeh is crispy on the first side. Using tongs, turn and cook on the other side.
Heat the tomato sauce.
Brush the hero bread with olive oil and toast in a 350 oven for five minutes until crispy.
Place the tempeh on the bread and top with tomato sauce. Top with vegan parmesan and/or vegan Daiya cheese. Place back in the oven for five minutes to melt the chese.
Bonus! Tempeh Parmesan and Spaghetti (or what to do with leftover tempeh cutlets). For a quick leftovers lunch, heat tomato sauce in a skillet and add the tempeh. Make the pasta and then toss it all together. Top with vegan parmesan. Enjoy!