Tempeh with Horseradish Crust


tempeh with horseradish




Recipe by: Arlene Jacobs

Serves 4




2 tsps. mayonnaise

2 tsps. extra-virgin olive oil, plus 2 tbsps. more for sautéing

1 tbsp. prepared white horseradish, drained

1 bunch scallions, cut in 1-in. pieces

1 tbsps. roughly chopped dill

2 tsps. grated ginger

1 egg yolk

½ cup fresh breadcrumbs

1 tbsp. Dijon mustard

½ teaspoon smoked paprika

4 tbsps. extra-virgin olive oil (reserve 2 tbsps. for sautéing)

1 lb. tempeh, cut in four portions, seasoned with salt & pepper

¼ cup hot wasabi peas (optional)

Lemon wedges, for garnish

Parsley or dill sprigs, for garnish

Salt & pepper, to taste



Preheat broiler.

1. In 2 tbsps. extra-virgin olive, sauté the seasoned tempeh over medium-high heat for 1 – 2 minutes per side until browned.


2. In a processor, add 1 tbsp. dill, ginger, egg yolk, breadcrumbs, Dijon mustard, smoked salmon and 2 tbsps. extra-virgin olive oil and process to a paste.


3. Saute tempeh in 2 tbsps. olive oil, about 2 minutes on each side, until browned. Place tempeh portions on a parchment covered sheet pan. Spread each with ¼ of the horseradish paste. Score the topping with the back of a knife. Broil until browned.


Serve with a cucumber/dill salad and crushed hot wasabi peas.

Garnish with parsley or dill sprigs and lemon wedges.


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