Curried Tempeh Sandwich

Ingredients

1 egg
3 tablespoons curry powder + 1 tsp cumin powder + water, to make a thi

Preparation

1
First, I marinated my tempeh (cut it into 10cm x 4.5 cm slices) in a thick curry paste (curry powder + cumin + black pepper + salt+ water) for at least 2 hours (turning the slices around to ensure the flavour soaks in evenly).
2
Beat an egg and spread some breadcrumbs on a shallow plate. Dip the marinated tempeh in the egg and coat it with breadcrumbs. Twice. I flavoured my breadcrumbs with some dried thyme and paprika.
3
Shallow fry (on low heat) till golden on both sides. Set aside on paper towels to drain access oil.
4
Fry the remaining egg (used to coat the tempeh) into a thin omelette -- season with salt, pepper and chopped coriander.
5
Thinly slice a potato (scrub clean but don't remove skin) and shallow fry it till it's cooked and turning golden. Remove and drain on a paper towel.
6
Optional: Roughly chop up some coriander for garnish.
7
I usually eat this on Foccacia but was too lazy to bake one so I used store-bought multi grain bread. Very healthy, but of course, not the same as home made bread.
8
Assembling: Buttered bread, layer of egg, breaded tempeh, potato slices, layer of egg, bread.
9
Options: Chopped coriander between the potato and egg; herbed tomato relish; caramelised onions -- they all complement the sandwich but aren't necessary. The sandwich is delicious as is.

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About

A vegetarian sandwich that's protein rich

Yield:

2

Added:

April 1, 2010

Creator:

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