Easy Vegetarian Tempeh Fries with Curry Mayonnaise

1. First, slice the tempeh lengthwise to make "French fry" shapes, about 1/4-inch thick sticks.
2. In a large skillet, bring about an inch of water or vegetable broth to a boil. Working in batches if needed, simmer the tempeh, covered, for 10 minutes, then drain well. This step is needed to pre-cook the tempeh.
3. Combine the cornmeal and salt in a small or medium-sized bowl. While the tempeh is still moist, roll each stick well in the cornmeal and salt mixture.

1. In a large skillet, heat the vegetable or canola oil over medium-high heat. Working in batches as needed, sauté the cornmeal-coated tempeh for 2 minutes on each side or until lightly golden brown. Drain each tempeh fry on a paper towel.
2. To make your curry mayonnaise sauce, whisk together the mayonnaise and curry powder in a small bowl, and dip your tempeh fries in this curried mayonnaise dip. Enjoy!

Not a fan of curried mayonnaise? Try dipping your tempeh fries in ketchup, a bit of hot sauce (who doesn't love Sriracha sauce?) barbecue sauce, Thai chili sauce, or maybe even homemade hummus. I also like a nice honey mustard. 

Looking for more high-protein vegetarian and vegan meal ideas? First, check out some great ideas for where to get protein on a vegetarian or vegan diet, then check out these high protein meal ideas here, and, if you still think that's not enough, check out my favorite vegan protein powders here.