Skip to main content
Panko-Crusted Tempeh with Lemon Zucchini Soba & Avocado
2 or 4 Serving Dinner

Panko-Crusted Tempeh

with Lemon Zucchini Soba & Avocado

Tags: High-Protein, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
870
FAT
37g
CARBOHYDRATES
97g
PROTEIN
39g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 lemon
  2. 2 tbsp tahini
  3. 2 tsp agave
  4. 2 tsp sesame oil
  5. 1 tbsp tamari
  6. 1 zucchini
  7. 1 avocado
  8. 1 hot chile pepper
  9. 8 oz tempeh
  10. 4 oz soba noodles
  11. ¼ cup cornstarch
  12. ⅓ cup panko breadcrumbs
  13. 2 tbsp nutritional yeast
  14. 1 tbsp olive oil*
  15. 2 tbsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. For full ingredient list, see Nutrition
Allergens: soy, wheat
Tools: Large nonstick skillet, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
870
FAT
37g
CARBOHYDRATES
97g
PROTEIN
39g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the sauce

Bring a medium saucepan of salted water to a boil for the noodles. Halve and juice the lemon. In a medium bowl, combine just half the lemon juice, tahini, agave, sesame oil, tamari, 1 tbsp olive oil, and 1 tbsp warm water, and whisk until smooth. Taste the tahini tamari sauce and add salt as necessary.

2
Prepare the vegetables & tempeh

Use a peeler to slice the zucchini into ribbons. Halve the avocado, remove the pit, and slice the flesh. Deseed and thinly slice the hot chile pepper. Cut tempeh in half, and slice each half again to create 2 thin pieces. Cut each piece into triangles. Add zucchini ribbons, remaining lemon juice, and a pinch of salt to a bowl, and toss. TIP: You can toss the zucchini and lemon juice directly on the cutting board if you prefer not to use another bowl.

3
Cook the noodles

Once the water is boiling, add soba noodles and cook until al dente, 2 to 3 minutes. Drain noodles and run under cool water to stop the cooking process. Return noodles to the pot, off heat. Add just half the tahini tamari sauce, and stir.

4
Coat the tempeh

Add cornstarch and ¼ cup cold water to a medium bowl, and whisk. On a large plate, mix panko breadcrumbs, just 1 tbsp nutritional yeast, and a pinch of salt. Dip the tempeh triangles, one at a time, in the cornstarch mixture, and press into the breadcrumb mixture until both sides are coated. TIP: Use separate hands to work with the cornstarch and breadcrumb mixtures.

5
Crisp the tempeh

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add breaded tempeh and cook until golden brown and crispy, 2 to 3 minutes per side. Transfer the panko-crusted tempeh to a plate and sprinkle with salt. TIP: Cook the tempeh in batches so you don’t overcrowd the pan.

6
Serve

Warm soba noodles over medium heat until hot, 2 to 3 minutes. Divide the soba noodles between large bowls. Add the lemon zucchini, sliced avocado, sliced chile pepper, and panko-crusted tempeh. Drizzle bowls with remaining tahini tamari sauce and sprinkle with remaining nutritional yeast. Bon appétit!

SIMILAR RECIPES