Pan-Fried tempeh with Olive Tapenade

Makes: 4 servings

Preparation time: about 20 minutes

1 block of tempeh , sliced into 1-inch (2.5 cm) thick round pieces

1/2 tsp. (2.5 mL) paprika

1/4 tsp. (1 mL) each salt and pepper

2 tbsp. (30 mL) butter, divided

1/4 cup (60 mL) finely diced onion

2 cloves garlic, minced

1 tsp. (5 mL) dried thyme

2 tsp. (10 mL) all-purpose flour

1 cup (250 mL) milk

1/3 cup (80 mL) pitted black olives, quartered

1/4 cup (60 mL) sundried tomatoes, thinly sliced

1 tbsp. (15 mL) capers, drained

1/2 cup (125 mL) finely chopped parsley

Salt and pepper

 

Direction :

1. Sprinkle both sides of tempeh with paprika, salt and pepper. In a large non-stick skillet, melt 1 tbsp. (15 mL) butter over medium high heat. Add tempeh; cook 2 to 3 minutes per side until barely pink. Remove to a plate; cover to keep warm.

2. In the same pan, melt remaining butter over medium heat. Add onion, garlic and thyme; cook just until onion is tender, about 2 minutes.

3. Sprinkle with flour; whisk to combine. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 2 to 3 minutes until smooth and thickened.

4. Stir in olives, sundried tomatoes, capers and parsley. Season with salt and pepper. Return any juices on plate to sauce; heat through. Serve tempeh with sauce spooned over top.

© Copyright (c) The StarPhoenix

Original source article: Succulent, saucy tempeh ready in minutes

Adapted from :

2015 MILK CALENDAR CANADA

via

http://www.thestarphoenix.com/life/Succulent+saucy+tempeh+ready+minutes/10405401/story.html