how to make

Crispy Tempeh

by

Health

Time

45m

Cost

Nutrients

202 kcal

Carbs 17 grams

Sugars 2 grams

Total Fats 10 grams

Saturates 1 grams

Fibers 5 grams

Proteins 12 grams

About this recipe

For a twist of the same old breadcrumb coating, we have breaded this crispy tempeh with a mix of seeds, almond meal, and nutritional yeast. The result are crunchy nuggets that burst with flavour and nutrients. Loaded with proteins, fibres, and healthy fats, they are the ultimate snack if you're looking for something tasty yet healthy to nibble on.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Soy
  • Sesame

Servings

6

STEP 1

To remove excess water, pat dry the tempeh with a kitchen towel. Then, slice it into strips or nuggets.

Ingredients List

For the Dipping Sauce

Sriracha Sauce2tbsp
Gluten-Free Soy Sauce1tbsp
Maple Syrup0.5tbsp

For the Coating

Ground Flaxseeds2tbsp
Water110mL
Chia Seeds1.5tsp
Sesame Seeds1.5tsp
Sunflower Seeds1.5tsp
Pumpkin Seeds1.5tsp
Almond Flour30g
Cornmeal30g
Nutritional Yeast1tbsp
Ginger Powder0.5tsp
Garlic Powder1tsp
Saltto taste
Potato Starch30g

Others

Tempeh280g
Extra Virgin Olive Oil1tsp

STEP 2

Ground the chia, sesame, sunflower, and pumpkin seeds in a blender or pestle and mortar. Then, mix them with almond meal, cornmeal, nutritional yeast, ginger, garlic, and salt.

Ingredients List

For the Dipping Sauce

Sriracha Sauce2tbsp
Gluten-Free Soy Sauce1tbsp
Maple Syrup0.5tbsp

For the Coating

Ground Flaxseeds2tbsp
Water110mL
Chia Seeds1.5tsp
Sesame Seeds1.5tsp
Sunflower Seeds1.5tsp
Pumpkin Seeds1.5tsp
Almond Flour30g
Cornmeal30g
Nutritional Yeast1tbsp
Ginger Powder0.5tsp
Garlic Powder1tsp
Saltto taste
Potato Starch30g

Others

Tempeh280g
Extra Virgin Olive Oil1tsp

STEP 3

Prepare the 'flaxegg' wash by mixing flaxseeds with water and allow to thicken in the fridge for 10 minutes. Then, dip the tempeh first in a bowl with starch, then in the flaxegg, and finally in the seeded coating.

Ingredients List

For the Dipping Sauce

Sriracha Sauce2tbsp
Gluten-Free Soy Sauce1tbsp
Maple Syrup0.5tbsp

For the Coating

Ground Flaxseeds2tbsp
Water110mL
Chia Seeds1.5tsp
Sesame Seeds1.5tsp
Sunflower Seeds1.5tsp
Pumpkin Seeds1.5tsp
Almond Flour30g
Cornmeal30g
Nutritional Yeast1tbsp
Ginger Powder0.5tsp
Garlic Powder1tsp
Saltto taste
Potato Starch30g

Others

Tempeh280g
Extra Virgin Olive Oil1tsp

STEP 4

Brush the tempeh nuggets with oil and bake 200°C for 25 minutes until crispy and golden. Once ready, dip them in the sauce prepared with sriracha, soy sauce, and maple. Enjoy!

Ingredients List

For the Dipping Sauce

Sriracha Sauce2tbsp
Gluten-Free Soy Sauce1tbsp
Maple Syrup0.5tbsp

For the Coating

Ground Flaxseeds2tbsp
Water110mL
Chia Seeds1.5tsp
Sesame Seeds1.5tsp
Sunflower Seeds1.5tsp
Pumpkin Seeds1.5tsp
Almond Flour30g
Cornmeal30g
Nutritional Yeast1tbsp
Ginger Powder0.5tsp
Garlic Powder1tsp
Saltto taste
Potato Starch30g

Others

Tempeh280g
Extra Virgin Olive Oil1tsp

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