1 (8 ounce) block tempeh, halved widthwise
1 cup flour
1 cup unflavored nondairy milk (I use soy)
1 cup panko bread crumbs
1/2 (14 ounce) block firm tofu
1/4 cup nutritional yeast
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 teaspoon black pepper
1 tablespoon kosher salt
4 cloves garlic, minced
1/4 cup silken tofu
12 large broccoli florets
10 ounces dried fettucini
1/2 cup vegan sour cream
oil, as needed
1. Preheat oven to 250 degrees F. Bread tempeh in flour, then milk, and panko. Set it aside. Crumble the firm tofu in a mixing bowl, and add the nutritional yeast, thyme, basil, salt, pepper, and garlic. Mix well and add the silken tofu.
2. Boil the pasta according to package directions, until tender, and drain. Steam the broccoli, according to preference. In a separate bowl, mix the pasta and vegan sour cream until the pasta is coated.
3. Mix the pasta, broccoli, and the tofu mixture in a casserole dish and bake for 15 minutes, or until it is 120 degrees F.
4. Meanwhile, coat a sauté pan in oil and bring it to a shimmer. Brown the breaded tempeh until all sides are crisp and hot. Plate pasta mixture with tempeh, and serve. Enjoy.
Source of recipe: I wrote this.