Recipe and photo courtesy of Lightlife foods.
- 2 packages (8 oz each) tempeh
- water or vegetable broth for simmering
- 1/2 cup cornmeal
- 1 tablespoon salt
- 1/4 cup vegetable oil
- 1/4 cup vegan mayonnaise
- 2 tablespoons curry powder
In a large skillet, bring about an inch of water or vegetable broth to a boil. Working in batches if needed simmer tempeh, covered, for 10 minutes, then drain well.
Combine cornmeal and salt. While tempeh is still moist, roll it in cornmeal mixture.
In a large skillet, heat oil over medium-high heat. Working in batches as needed, sauté tempeh for 2 minutes on each side or until golden brown. Drain on paper towels.
Whisk together the mayonnaise and curry powder in a small bowl, and dip your tempeh fries in this curried mayonnaise dip. Enjoy!
Not a fan of curried mayonnaise? Try dipping your tempeh fries in ketchup, a bit of hot sauce, barbecue sauce maybe even homemade hummus.