The Healthy Everythingtarian

finding a better balance in exercise, food and life

Coconut-Crusted Tempeh Island Salad August 23, 2009

1 (16-oz) pkg. tempeh
1/3 cup almond meal
1/3 cup unsweetened shredded coconut
1 egg
1-2 tbsps. canola oil
4 cups mixed greens
1 cup strawberries, quartered
1 cup sliced cucumber 
1/2 cup diced kohlrabi
2 tbsp. sunflower seeds
EVOO, as desired
Honey, as desired
2 tbsp. chopped cilantro 

Open the package of tempeh and slice width-wise 1/2-inch pieces (should make 10 finger-side wedges).  In a shallow bowl or plate, mix the almond meal and coconut.  In an additional bowl, crack the egg and whisk.  Set-up an assembly line, starting with the tempeh slices, almond-coconut mixture and finally the egg.  Heat the canola oil over medium in a saucepan.

Dredge the slices of tempeh in the egg and roll them in the almond-coconut mixture.  Then place them in the pan, cooking each side until they are golden brown.

Meanwhile, on each of two plates, place 2 cups mixed greens, 1/2 cup berries, 1/2 cup cucumber, 1/2 cup kohlrabi and 1 tbsp. sunflower seeds.

To serve, place 5 of the coconut-crusted tempeh slices on each plate.  Drizzle with EVOO + honey and sprinkle with cilantro, as desired.

Serves 2


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