I based it loosely on this recipe, only I wanted it FAST. So, rather than bake the tempeh, I marinated it for about 10 minutes in the same baking sauce (only smaller quantities, like a couple tablespoons each of the oil and tamari), then fried it up on low-med heat in a cast iron pan. I only had basic whole wheat bread on hand. I’m sure it would be even better with pumpernickel or rye. This was so good, I’m sure I’ll be packing one of these to work next week.
That’s all she wrote for MoFo #19. Have a great weekend!