Crispy cornmeal crusted tempeh is drenched in sweet maple-Dijon sauce and stuffed into toasty bread with wasabi slaw to make these satisfying and scrumptious vegan tempeh sandwiches.
Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Serves: 3
Perfect For: Breakfast
Here’s what you’ll need:
For the Wasabi Slaw
- 2 cups shredded cabbage
- 1 medium carrot, shredded
- 1 scallion, chopped
- ¼ cup vegan mayo
- 2 tbsp. rice vinegar
- 2 tsp. powdered wasabi, or to taste
- salt and pepper to taste
For the Cornmeal Crusted Tempeh
- ⅓ cup whole grain Dijon mustard
- 3 tbsp. maple syrup
- 250g PlantVita Organic Tempeh/Himalayan Tempeh
- ¼ cup aquafaba, liquid from a can of chickpeas, could substitute non-dairy milk
- ⅓ cup cornmeal
- ¼ tsp. salt
- ¼ tsp. pepper
- about 3 tbsp. canola oil, for frying
For Serving:
- 4 to 6 slices of PlantVita Protein Bread, toasted
- a few pieces of baby spinach or other greens, optional
Let’s get cooking:
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Stir all ingredients for the wasabi slaw together in a medium bowl. Set aside.
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Stir maple syrup and Dijon mustard together in a small bowl. Set aside.
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Slice the tempeh in half, width-wise (or in thirds, if you want to make 3 sandwiches), then slice each piece in half, thickness wise.
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Stir cornmeal, salt and pepper together in a shallow dish. Pour aquafaba into a separate shallow dish.
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Coat the bottom of a large nonstick skillet with oil and place over medium heat. Dip a piece of tempeh into aquafaba, flip and dip the other side, so it's fully coated. Dip each side in cornmeal mixture and then place into the skillet.
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Repeat for as many pieces of tempeh as you can fit into the skillet. Cook until crispy and lightly browned on bottoms, about 5 minutes. Flip and cook until crispy and browned on opposite sides, about 5 minutes more. Transfer to a paper-towel-lined plate.
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Repeat until all tempeh pieces are cooked, adding oil to the skillet as needed between batches.
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Dip both sides of each tempeh slab into maple-Dijon sauce before stuffing between a pair of bread slices. Top with slaw and greens, if desired. Optionally, drizzle with additional maple-Dijon sauce. Serve.
