Curried Tempeh Sandwich

Photo: Veggie Chick

Ingredients

1 piece tempeh

1 potato

1 egg

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

salt and pepper

breadcrumbs

Preparation

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).

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.

Shallow fry (on low heat) till golden on both sides. Set aside on paper towels to drain access oil.

Fry the remaining egg (used to coat the tempeh) into a thin omelette -- season with salt, pepper and chopped coriander.

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.

Optional: Roughly chop up some coriander for garnish.

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.

Assembling: Buttered bread, layer of egg, breaded tempeh, potato slices, layer of egg, bread.

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.