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.

Directions

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.