Tempeh with Horseradish Crust
Recipe by: Arlene Jacobs
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
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.