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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, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
870
FAT
37g
CARBOHYDRATES
99g
PROTEIN
40g


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INGREDIENTS

  1. 2 tbsp tahini
  2. 2 tsp agave
  3. 2 tsp sesame oil
  4. 1 tbsp tamari
  5. 1 lemon, juiced (divided)
  6. 1 zucchini, trimmed and peeled into ribbons
  7. 4 oz soba noodles
  8. ¼ cup cornstarch
  9. ⅓ cup panko breadcrumbs
  10. 2 tbsp nutritional yeast (divided)
  11. 8 oz tempeh, halved, slice each half into thin pieces and cut each thin piece into two traingles
  12. 1 avocado, peeled and thinly sliced (pit removed)
  13. 1 hot chile pepper, deseeded and thinly sliced
  14. 1 tbsp olive oil*
  15. 2 tbsp vegetable oil*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: sesame, soy, wheat
Tools: Large nonstick skillet, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
870
FAT
37g
CARBOHYDRATES
99g
PROTEIN
40g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the tahini tamari sauce

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

2
Prepare the zucchini

Add zucchini, remaining lemon juice, and a pinch of salt to a medium bowl, and toss. TIP: You can toss the zucchini and lemon juice directly on the cutting board if you prefer.

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 each tempeh triangle in the cornstarch mixture, and press into the breadcrumb mixture until both sides are coated. TIP: Use different 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 to avoid overcrowding the pan.

6
Serve

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

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