Crusted Tempeh With Avocado-Mango Salsa

For the Salsa:
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
Juice of 1/2 lime
2 Tbsp. walnut oil or other oil of choice
1/4 tsp. sea salt
1/2 cayenne pepper, seeded and minced
2 Tbsp. cilantro, finely chopped
3 Tbsp. red onion, minced

• Gently toss all the ingredients together and set aside.

For the Tempeh Cutlets:
2 8-oz. pkgs. five-grain tempeh
1 cup water
1/4 cup tamari
Juice of 1/2 lime

• Cut each piece of tempeh into 4 cutlets by slicing through the middle and then in half.
• Place the tempeh cutlets in a large skillet along with the water, tamari, and lime juice. Cook, covered, over medium heat until all the liquid is absorbed. You have now steamed and marinated your tempeh in one step!

For the Coating:
1 1/2 cups whole-wheat pastry flour
1/2 cup polenta or coarse-ground cornmeal
1 Tbsp. Mexican oregano (or regular oregano, if unavailable)
1 tsp. black pepper
1/2 tsp. sea salt
1 1/4 tsp. paprika

• Mix all the ingredients together in a medium-sized bowl. Set aside.

To Assemble:
1/3 cup peanut oil, for frying
1 cup soy milk, poured into a medium-sized bowl

• Heat the peanut oil in a skillet over medium-high heat.
• Dip the tempeh cutlets in the soy milk, then dip in the coating, being sure to coat each cutlet very well.
• When the oil is hot, place enough of the cutlets in the pan to cover about half of the pan’s capacity. If you overcrowd the pan, the oil may become too cool and create an overly oily result.
• When the undersides are browned, turn over and brown the other side. Remove the cutlets and drain on paper towels. Repeat with the other cutlets.
• Top each cutlet evenly with the salsa. Serve immediately.

Makes 4 servings