Tempeh Chutney Sandwich

Grilled tempeh on toast with coconut and mint chutneys (photos: Christopher Brunn)

The chutney sandwich Satya made for me last week inspired me tonight (with a little help from leftover chutney in my fridge). Tonight's had sautéed tempeh inside toast, instead of the untoasted white bread you'd find on the streets of Bombay. We've also made these with potatoes, onions, beets and tomatoes.

Slice a block of tempeh down the middle to make it thinner, and then into sandwich-size pieces. Mix about 2 tablespoons soy sauce or tamari, a splash of dry vermouth or white wine, and 2 tablespoons of your favorite oil (olive, peanut or sesame) in a fry pan. Let the tempeh soak it in for 15 minutes. Next, flip the tempeh and move it around in the pan with a bit more oil, and turn the heat on and to medium. When the bottoms have browned, flip with a bit more oil, and cook until that side has also browned. Serve between two pieces of toast, one spread with coconut chutney and the other with mint chutney.