1400 700 vegan pankocrustedtempehwithlemonzucchinisoba horizontal

Panko-Crusted Tempeh

with Lemon Zucchini Soba & Avocado

dinner

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 with 2 quarts water and 1 tbsp salt to boil. Halve and juice the lemon(s). Add the tahini, agave, sesame oil, tamari, and half the lemon juice to a medium bowl. Add 1 tbsp (2 tbsp) olive oil, 1 tbsp (2 tbsp) warm water, and whisk until smooth. Taste tahini tamari sauce and add salt if necessary.

2
Prepare the vegetables & tempeh

Using a peeler, peel the zucchini into ribbons. Halve the avocado, remove the pit, and thinly slice the flesh. Thinly slice the chile pepper. Slice the tempeh in half, and cut down the center of each to make 2 thin slices. Cut each half into triangles. Toss the 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 the soba noodles and cook until al dente, 2 to 3 minutes. Drain noodles and run under cool water to stop the cooking process. Return the noodles to the pot, off the heat, and stir in half of the tahini tamari sauce.

4
Coat the tempeh

Add the cornstarch and ¼ cup (½ cup) cold water to a medium bowl, and whisk until smooth. Add the panko breadcrumbs, just 1 tbsp (2 tbsp) nutritional yeast, and a pinch of salt to a large plate. One at a time, dip the tempeh triangles into the cornstarch mixture and press into the breadcrumb mixture until all sides are coated. Continue until all of the triangles are coated.

5
Crisp the tempeh

Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the coated 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.

6
Serve

Divide the soba noodles between large, shallow 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!