Almond Crusted Tempeh Cutlets with Strawberry Mango Salsa

1 pound tempeh, halved and cut lengthwise into 1/4-inch-thick slices
1/4 cup almond butter
1 teaspoon tarmari or other soy sauce
about 1/4 cup water
1 cup ground almonds
2 tablespoons peanut oil

For the SALSA:
1 pint strawberries
1 small ripe mango, peeled, pitted and coarsely chopped
1 jalapeno chile, seeded and minced
1/4 cup minced red onion
1/4 cup seeded and minced red bell pepper
juice of 1 lime
1 teaspoon balsamic vinegar (optional)
salt and freshly ground black pepper
1/4 cup minced fresh mint leaves

1. Place the tempeh in a medium-size saucepan with water to cover, bring to a simmer, and simmer for 10 minutes. Drain the tempeh, pat dry, and allow to cool.

2. In a shallow bowl, combine the almond butter, tamari, and enough water to make a smooth batter. Place the ground almonds on a plate. Dipo the tempeh slices in the almond butter mixture, then coat evenly with the ground almonds, and set on a plate.

3. Heat the oil in a large skillet over medium heat. Add the tempeh slices and cook, turning once, until lightly browned on both sides, about 5 minuytes total. Serve immediately with the salsa.

SALSA:

1. Coarsely chop the strawberries and place in a medium size bowl. Add the mango, jalapeno, onion, bell pepper, lime jiuce, vinegar (if using) and salt and pepper to taste. The salsa can be made a few hours ahead to this point. Set aside at room temperature, or cover and refrigerate to serve chilled.

2. Just before serving, add the mint and stir gently to combine. Taste to adjust the seasonings and serve!


Number of Servings: 4

Recipe submitted by SparkPeople user ADAMM9.