Panko-Crusted Tempeh with Lemon Zucchini Soba & Avocado

Panko-Crusted Tempeh

with Lemon Zucchini Soba & Avocado

DINNER

Tamari Lemon Fruit Beans/Legumes Avocado Agave Spring Recipes Summer Recipes Winter Recipes High-Protein Nut-Free Fusion Pasta Squash Tempeh Dinner
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
870
FAT
31g
CARBOHYDRATES
107g
PROTEIN
35g

MAIN 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
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan

INSTRUCTIONS

1
Prepare the sauce

Bring a medium saucepan of salted water to a boil. Halve and juice the lemon. In a medium bowl, combine tahini, agave, sesame oil, tamari, and just half the lemon juice. Add 1 tbsp olive oil, 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 zucchini into ribbons. Halve the avocado, remove the pit, and slice the flesh. Deseed the hot chile pepper, and thinly slice. Cut tempeh in half, and slice each half again to create 2 thin pieces. Cut each piece into triangles. Toss zucchini ribbons with remaining lemon juice and a pinch of salt, directly on the cutting board.

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 the heat, and stir in just half the tahini tamari sauce.

4
Coat the tempeh

Add cornstarch and ¼ cup cold water to a medium bowl, and whisk. To a large plate, add panko breadcrumbs, just 1 tbsp (2 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 all sides are coated. TIP: Use separate hands to work with the cornstarch and breadcrumb mixtures.

5
Crisp the tempeh

Heat a large nonstick skillet with 2 tbsp vegetable oil over medium-high heat. Add breaded tempeh and cook until golden brown and crispy on the bottom, 2 to 3 minutes. Flip and cook on the other side until golden brown, 2 to 3 minutes more. 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 the 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 hot chile pepper, and panko-crusted tempeh. Drizzle bowls with remaining tahini tamari sauce and sprinkle with remaining nutritional yeast. Bon appétit!