Crispy Tempeh with Mushrooms & Spinach
8 oz crimini mushrooms, sliced
8 oz Tempeh
1/2 cup bread crumbs
1 cup frozen chopped spinach, defrosted
Sweet chili sauce
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