Tempeh out of the package resembles the shimmery metallic rainbow of a fish’s skin. So I got to thinking, not fish sticks but “tempeh-sticks”! One bite and you get nutty, toasty goodness with quite a bit of protein. These brown and crisp up very well, but if you’re really in need of a crust I guess you could bread with panko before baking or frying. I popped the lightly seasoned broccoli and tempeh sticks into a 500 degree oven. The rest is history. I did use a good amount of salt because both tasted pretty good with a salty kick. I tossed the broccoli and tempeh-sticks in with the pasta, added a bit of olive oil, topped mine with a little parmesean and dinner was served.
