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TEMPE STEAK

Tempeh cutlet

Tempeh cutlet is a great alternative to the classic fried cutlet for anyone looking for a plant-based option full of protein. Tempeh slices marinated in soy sauce and spices, wrapped in breadcrumbs and fried until golden brown, creating a crispy crust with a delicious, nutty and slightly sweet taste inside. This dish is nutritious, hearty and goes perfectly with mashed potatoes, salad or your favorite side dishes. It is an ideal choice for vegetarians and anyone looking to include more plant-based protein in their diet.

Recipe Allergies

INSTRUCTIONS

  • 1.Prepare tempeh: Cut the tempeh into slices about 0.5 cm thick.
  • 2.Marinade: In a bowl, mix together soy sauce, garlic powder, paprika, salt, and pepper. Dip the tempeh slices in the marinade briefly and let them soak for at least 10 minutes.
  • 3.Coating: Prepare three plates: one with flour, one with beaten egg (or flax egg), and one with breadcrumbs. Coat the tempeh slices in flour, then egg, and finally breadcrumbs.
  • 4.Frying: Heat enough oil in a pan and fry the cutlets on both sides until golden brown (about 3–4 minutes on each side).

INGREDIENTS

  • 200 g tempeh
  • 3 tablespoons soy sauce
  • 1 clove of garlic
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 3 tablespoons plain flour (can also be gluten-free)
  • 1 egg
  • Breadcrumbs for coating
  • Oil for frying

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