Cut the tempeh into 3 square (or square-ish pieces). Cut each piece into two triangles.
Whisk together the non-dairy milk and Dijon mustard in a small bowl.
Whisk together the flour, cornmeal, nutritional yeast, sea salt, and pepper in another small bowl.
Use one hand for the wet ingredients and the other for the dry. Dip the tempeh pieces into the non-dairy milk mixture and then dredge them through the flour mixture.
Heat 1 teaspoon of oil in a large pan over medium-high heat.
Add the tempeh to the pan and cook until golden-brown, about 5 minutes. Flip and cook the other side until golden-brown as well.
Remove them from the tempeh from the pan and keep warm in an oven set to low or on a covered plate.
Add the rest of the oil to the pan along with the shallots. Cook, stirring frequently, until they begin to brown and caramelize, about 5 minutes. Scrape down any of the breading mixture that might be left in the pan for extra flavor. Add the garlic, and cook another minute or two until it’s fragrant.
Add the wine, lemon juice, and capers to the pan and reduce the heat to medium. Cook for about 5 minutes, or until the liquid reduces slightly. Add the cornstarch mixture to the pan, and continue to cook until the liquid thickens, about 2 or 3 minutes. Remove from the heat.
Arrange the tempeh on two plates, and top with the lemon-wine sauce. Garnish with parsley and serve hot.