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Crispy Tempeh Instead Of Croutons Every Time

tempeh with capers, served over greens

I used to say that tofu was the scary white stuff, but I found an ingredient that is more frightening than tofu -- tempeh.

It is a protein source made with grains. The tempeh I'm using for this recipe is made up of soybeans, brown rice, barley and millet.

It might be a stretch for most people to think that a brick of grains sounds like a delicious addition to a meal, but I found a way to make it taste good. Be aware: This recipe is not vegan because it uses butter (a generous amount of butter at that), but you could try it with olive oil instead.

This dish is reminiscent of a meuniere, which in French means "in the style of the miller's wife." The miller would grind flour and trade it, usually in exchange for dairy products. You'll see part of the recipe calls for the butter to be browned -- that's key for a meuniere!

Let me emphasize how important it is to crisp up all sides of the tempeh. You are trying to mimic croutons with this cooking technique, so the crunchier, the better!

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