Tempeh Scalopini With Lemon-Caper Sauce

5.0 (1 reviews)

8 Tbsp. shoyu (soy sauce)
8 slices fresh ginger
2 1-inch pieces kombu (sea vegetable found in most health food stores)
1/4 tsp. sea salt
2 garlic cloves, sliced
6 cups water
2 8-oz. packages tempeh
1 cup unbleached flour
Salt and pepper, to taste
4 Tbsp. canola oil
2 garlic cloves, minced
3 shallots, minced
3 Tbsp. extra-virgin olive oil
3 Tbsp. capers
1 1/2 cups dry white wine
1/2 cup vegetable stock
3 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine)
Juice of one lemon
2 Tbsp. parsley, finely chopped

• In a large pot, combine the shoyu, ginger, kombu, sea salt, sliced garlic, and water. Simmer.
• Cut each piece of tempeh diagonally into 12 thin slices, add to the pot, and simmer for at least 1 hour. Remove and cool on a dry surface.
• Combine the flour, salt, and pepper and dredge the tempeh, coating completely.
• Heat the canola oil in a large pan. Brown the tempeh on both sides, remove from the pan, and set aside.
• In the same pan, lower the heat and sauté the minced garlic and shallots in olive oil for 3 minutes. Add the capers and sauté for 1 minute.
• Add the white wine and reduce the liquid by half.
• Add the vegetable stock and reduce the liquid by half.
• Return the tempeh to the pan and cook for 5 to 10 minutes.
• Stir in the Earth Balance, lemon juice, and parsley. Serve immediately.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind