Herb Crusted Tempeh

Ingredients

• 1 Package of Tempea

• Veggie broth ⁣⁠(enough to cover)

• 1 Tbsp cornstarch⁣⁠

• 2 Tbsp nutritional yeast⁣⁠ 

• 1/2 Tsp garlic powder⁣⁠

• 1/2 Tsp dried sage ⁣⁠

• 1/2 Tsp dried thyme ⁣⁠

• 1/2 Tsp dried rosemary⁣⁠

• 1/2 Tsp salt⁣⁠

• Pepper, to taste ⁣⁠

• Oil⁣⁠

Instructions

1. Cut your block of tempeh in half, and then carefully slice each piece into 2 thinner halves. Make your cuts carefully so that the thickness of all pieces is similar. ⁣⁠

   2. Marinate the sliced tempeh in veggie broth for at least 30 minutes. Use enough broth to cover the tempeh and add something (like a spoon) to weigh down the tempeh, keeping it under the broth. ⁣⁠

   3. Once the tempeh has marinated, mix the dry ingredients on a plate to create your savoury herb coating. Take a piece of the tempeh from the broth and give it a quick shake to remove excess liquid. Press all sides into the coating mixture so that it's well coated and shake to remove excess powder. Set aside and repeat with all pieces. ⁣⁠

   4. Add a couple of generous splashes of oil to a pan and set to medium heat. Once warm, add the tempeh to the pan. Cook on each side until the tempeh is crispy and browned. Add more oil as needed. ⁣⁠