Tempeh with Salad

Ingredients

• 1 small onion
• 2 tbsp capers
• 200 g cooked beetroot (vacuum packed)
• 5 tbsp soy yogurt alternative
• Salt
• Pepper (freshly ground)
• a pinch paprika powder (sweet)
• a pinch caraway seeds
• 120 g roasted unsalted peanuts
• 500 g tempeh
• 2 tbsp flour
• 1 egg
• 4 tbsp plant oil

Instructions

1. 1.

   Peel and finely chop the onion for the sauce. Drain the capers. Dice the beetroot and mix with the onion, capers, and soy yogurt alternative. Season with salt, pepper, paprika, and caraway.

2. 2.

   Chop the peanuts. Slice the tempeh into about 3 cm thick pieces and lightly dust both sides with flour. Beat the egg, coat each tempeh slice in it, then press into the chopped peanuts. Heat oil in a pan and fry the tempeh until crisp. Drain on paper towels.

3. 3.

   Serve as desired, e.g., over endive salad with the sauce on the side.