Ingredients
16 oz Tempeh, sliced into 4 cutlets
1 Tbl Filtered water
2 tsp shoyu
1 recipe Creamy Tahini Marinade

Crust
1 C Pistachios, roasted no salt
½ C Blue corn chips, crumbled
2 Tbl Blue corn meal
1 Tbl Coconut, shredded & toasted, optional
1 tsp Cilantro, minced
½ tsp Cumin, toasted
¼ tsp Chili powder
Pinch crushed red pepper flakes
• Sea salt, to taste

Loving preparation
1. Preheat oven to 350°. Place shoyu and water in a 9” x13” casserole dish, add tempeh cutlets and allow to sit for 5 minutes before flipping. Let sit for another 5 minutes. Prepare Creamy Tahini Marinade and pour over tempeh cutlets. Let sit for at least 20 minutes. Cutlets may also be marinated the day before the dish is prepared. Place dish in the oven and bake for 10 minutes.
2. While tempeh is marinating and baking, place crust ingredients in food processor and process until chopped fine.
3. Remove tempeh from oven, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes. Remove from oven, slice cutlets into 1” strips and serve while hot.
serving suggestion
- Serve with quinoa or brown rice and Mushroom Gravy.
- Serve as an appetizer with dipping sauce of choice.

Variations
- Replace tempeh with tofu or ulu.
- For a Toasted Pecan Coconut Crust, replace pistachios with pecans and increase coconut to 2 Tbl.