This is an old standby of ours. It is quick, easy and totally satisfying. It is sort of like a tempeh reuben but without the cheese or thousand island dressing since we do not regularly have those items in our house.
Serving Size: 1
2 oz. tempeh
2 T. canola oil
1/4 t. salt
1/8 t. paprika
1/8 t. dill
Slice tempeh lengthwise into 1/4 inch strips. In a small frying pan over medium heat, heat the canola oil. Add the tempeh strips and sprinkle each side of the strips with salt, paprika and dill. Cook until both sides are golden.
Toast the rye bread. Slather on some tahini. Top the tahini with as much sauerkraut as you see fit. Add the golden tempeh strips and proceed to feast!