Crusted Tempeh with Sweet Potato Chips and Garlicky Dressing



1 cup brown rice flour

½ cup fine polenta

1 tsp sweet paprika

1 tsp cumin seeds

1 tsp coriander, ground

1 tbls curry powder

1 tsp thyme, dried

1 cup soy, oat or almond milk

2 tbls Dijon mustard

2-4 tbls rice bran or olive oil

1 block tempeh cut into 4, triangular pieces



1 small sweet potato

½ tsp curry powder

1 tsp dried thyme

½ tsp sea salt

1 tbls olive or rice bran oil


½ cup lemon juice

2 cloves garlic, crushed

1 tsp sea salt


For the crust mix all the ingredients together in a bowl. Then in a separate bowl, whisk together the milk and mustard. Coat the tempeh with the polenta mixture, then dip into the soy milk. Coat again with the polenta. Pressing it in firmly.

Heat a (cast iron) pan and heat the oil. Cook the tempeh on both sides until golden. Drain on absorbent paper. (Or bake)

Using a vegetable peeler, make long strips out of the sweet potato, then cut into bite size pieces. Put in a bowl and sprinkle curry powder, thyme, oil and salt. Place on the Barbie or on a hot pan and cook until golden.

Meanwhile, whisk together the ingredients for the dressing. Taste and adjust seasoning as you like.

To assemble, serve 2 triangles of tempeh on a plate with a pile of chips. Serve the dressing on the side.