Cajun Tempeh

5.0 (1 reviews)

8-oz. pkg. tempeh
12 oz. fresh salsa
1 cup white wine
1/2 Tbsp. garlic powder
1 cup water
1/2 cup tamari or soy sauce
3 cups flour
1 Tbsp. crushed red pepper flakes
2 Tbsp. cumin
2 Tbsp. herb mix
3 Tbsp. paprika
1 Tbsp. chili powder
Pinch of sea salt and pepper
1/2 tsp. cayenne
1 Tbsp. extra virgin olive oil

• Cut the tempeh into thirds, then cut in half diagonally to form triangles. Cut in half widthwise, like cutting through a cake round when making a layer cake.
• Combine the salsa, wine, garlic powder, water, and tamari in a large bowl. Add the tempeh and let sit for at least 6 hours, preferably overnight.
• Combine the flour, red pepper flakes, cumin, herb mix, paprika, chili powder, salt, pepper, and cayenne in a bowl. Dredge the tempeh, coating completely.
• Heat the olive oil in a pan, preferably a cast-iron skillet, and fry the tempeh.*

*Note: Use extreme caution when working with hot oil. Turn on the exhaust fan or open a window, and keep a lid that can cover the pan nearby.

Makes 2 to 3 servings