Blackened Chipotle Tempeh Fillets

My husband is amazing with tempeh! This is so good!

Ingredients:

• 1 package tempeh




• 3 tbsp vegenaise




• 2 tbsp agave plus 1 tsp




• 2 tbsp olive oil plus 1 tbsp




• 2 pinches of crumbled nori




• 1/2 tsp garlic salt




• 1/4 crispy dried onions, crushed or crumbled




• 1/4 tsp chipotle pepper

Directions:

Grate tempeh into a bowl. Add 2 tbsp oil, vegenaise, 2 tbsp agave, nori, garlic salt. Mix. With a heavy object or "meat" tenderizer smash mixture 1/2 cup at a time on a cutting board till it meets the consistency of shredded tuna. Form into two fillets. On a plate pour remaining olive oil, remaining agave and chipotle pepper. On a separate plate, spread out crushed crispy dried onion. Dip one side of fillet in oil mixture and dip the top side in the dried onion. Place fillets in a skillet sprayed with oil and cook on low for 10 minutes on each side. Tempeh will begin to blacken from the cayenne; this is not burnt. After you cook slow, cook for 4 minutes per side on high heat.

Serve on a bed of warmed apple sauce with a side of grilled or steamed asparagus. Enjoy!