Curried Tempeh Sandwich
By: Veggie Chick
Published: Thursday, April 1, 2010 - 9:50am

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

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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A vegetarian sandwich that's protein rich