Wednesday, May 29, 2013

Mini Tempeh Cakes w/ Roasted Red Pepper Sauce (Vegan)

A (major meat lover and despising of most things soy) truly dislikes tempeh, tofu and bell peppers...the main ingredients of this recipe. So when he tried it and loved it, I knew it was a keeper. The words "I love tofu sauce!" were said, although I won't be surprised if he denies all memory of that conversation later. Gotta keep his street cred!

Mini Tempeh Cakes w/ Roasted Red Pepper Sauce

8 ounces tempeh
1/4 c jarred roasted red pepper
1/4 c cilantro
3 garlic cloves
1 tsp agave nectar
1 tsp soy sauce
1/2 tsp salt
1/2 tsp pepper
1/2 c panko
olive oil for pan frying

1. Process all ingredients except panko and olive oil  in food processor until mixture sticks together and begins to form a ball.
2. Using a tablespoon, form into balls and flatten into patties.
3. Cover each patty in panko, pressing down slightly so panko sticks.
4. Pan fry over medium heat for 2-3 minutes per side or until golden brown.
5. Top with sauce and serve!

Roasted Pepper Sauce
1/4 block of firm tofu
1/4 c jarred roasted red pepper
2 T cilantro
1 tsp sugar or agave
1 tsp salt

1. Process all ingredients in food processor until smooth and creamy. You may need to add a little water if it is to thick.

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