Panko-Crusted Tempeh

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.

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.

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.

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.

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.

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!