The Ambrosia Kitchen Cookbook by Tricia Otto

Author:Tricia Otto [Otto, Tricia]
Language: eng
Format: epub, azw3, mobi, pdf
Published: 2014-12-29T08:00:00+00:00

Coconut & Macadamia Nut Crusted Tempeh

This is another customer favorite for us! It has a very tropical feel making it a great beach food.

Serves: 6 to 8

Time: 60 minutes

INGREDIENTS

2 packs tempeh, sliced on the bias

1 can coconut milk

1 cup oat flour

2 Tbsp arrowroot powder

1 tsp pink salt

1 cup panko

1/4 cup coconut shreds

1/2 cup toasted macadamia nuts, chopped

Salt to taste

Maple Mustard Sauce

(link to recipe)

DIRECTIONS

Bring a medium sized pot of water to a boil. Add tempeh; cover and simmer for 10 minutes. Drain. Heat oven to 400 degrees. Line a baking sheet with parchment paper. In one bowl, pour the coconut milk. In second bowl, combine the oat flour, arrowroot, and salt. In a third bowl, combine the panko, coconut, macadamia nuts, and additional salt if desired. Dip tempeh pieces in coconut milk, oat flour mixture, coconut milk, and then into the panko mixture. Place the coated pieces on the baking sheet and repeat until all of the pieces are coated. Bake for 30 minutes, flipping after 15 minutes. If you would like a crispier crust, spray lightly with oil before baking and after flipping. Serve with Maple Mustard Sauce.

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