I have a seriously loaded breakfast sandwich for you today.
This will probably keep you full through lunch, but it’s still a delicious way to stuff your face start your day.
2 oz tempeh*
1 slice onion
1 t vegetable oil
1/2 t cornstarch
2 t unsweetened almond milk
1 T panko bread crumbs
2 t vegan mayo (I love garlic flavored on this sandwich)
optional: sweet chile sauce
*Cut tempeh block to fit your bagel – for a normal sized bagel, you’ll probably cut an inch-long piece off the end of a square block of tempeh. Then slice the tempeh like you’re fileting it to make it thinner. Otherwise you will definitely not be able to bite into this bad boy!
For the onion: If you want to grill your slice of onion (and who doesn’t want that?!), start that in a nonstick skillet with a little cooking spray over medium-low heat.
For the tempeh: Set a medium skillet on medium-high heat. Set up two small plates or shallow dishes. Put the almond milk in one and the panko in the other. Once you’ve cut your tempeh to size, rub the cornstarch on it to coat it. Then dip in the almond milk, and then press the panko on it to coat it.
Add the oil to the hot pan, and add your tempeh. Cook for a couple minutes on each side until it’s nice and crispy.