I served these with chipotle dipping sauce (the cheeze sauce from the eggplant parmesan, plus a chipotle pepper in adobo) alongside butternut squash soup.
1 package tempeh, sliced lengthwise and then cut into 'fingers'
1 Tbsp veggie boullion powder
1 tsp garlic powder
canola oil
salt
Toss the tempeh fingers with the bouillon and garlic powder. If desired, let sit in the fridge for 20 minutes or so for the coating to bond to the tempeh.
Heat a thin layer of canola oil in a skillet. Add the tempeh and fry over medium heat for a few minutes on each side, or until browned. Remove to a plate lined with brown paper and salt immediately.
