I recently tried the tempeh reuben at French Meadow in Minneapolis and thought it was quite nice. I was especially intrigued by their tempeh because it had a good texture--soft, but not mushy.
Does anyone know if they make their own tempeh in-house or do something special with it or use a special kind of tempeh? I recently tried frying my own tempeh (using a recipe out of Peter Berley's Flexitarian Table) and it was disastrously awful, hard as a brick, even after a good half hour. I just wondered what might be unique about French Meadow's, if, in fact, it is unique.