Crispy Tempeh with Mushrooms & Spinach

• Low Carb
• Low Fat
• Main Courses
• Non Dairy
• Quick & Easy
• Special Dietary Needs
• Vegetarian

Posted on March 26, 2014 By Nina Safar @thekosherkitch

Ingredients:
8 oz crimini mushrooms, sliced
8 oz Tempeh
2 eggs
1/2 cup bread crumbs
1 cup frozen chopped spinach, defrosted
Salt
Pepper
Ginger powder
Sweet chili sauce

Directions:
Whisk eggs together. Slice tempeh into four equal sizes. Coat in eggs then in bread crumbs. Cook until golden brown on both sides. Remove tempeh from pan, add more oil if necessary and saute mushrooms until tender. Add spinach and cook until heated through. Add a splash of soy sauce and season with salt, pepper & ginger powder. Serve spinach and mushrooms over breaded tempeh with sweet chili sauce.

~ Recipe submitted by Nina Safar