Makes 2 servings
1 qt. canola oil
2 tbsp. all-purpose flour
2 eggs, beaten
1 cup panko
1 tbsp. mayonnaise
Handful wild arugula
1 tsp. sherry vinegar
3 tsp. extra virgin olive oil
Pinch sea salt
2 buns (whole wheat)
Tempeh is a chewy, nutty soybean cake that provides about a third more protein by weight than tofu. It’s made from cooked and fermented soybeans and is sometimes combined with rice or millet. Tempeh can be crumbled as a substitute for scrambled eggs, sliced and sautéed to make veggie burgers, or used like meat in stir-fries or stews. It keeps well when wrapped in plastic in the refrigerator, for five days after opening.
In a medium skillet, heat canola oil to 350 degrees Farenheit.
Dip tempeh into all-purpose flour, then egg.
Coat tempeh well with panko.
Fry tempeh for about 2 minutes on each side.
Spread mayonnaise on sandwich buns and set aside.
In a small bowl, dress arugula with sherry vinegar, olive oil, and salt. Place on buns.
Place arugula and tempeh on buns.