Crispy Tempeh

Name: Crispy Tempeh
Total time: 45 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 280 g of Tempeh; 2 tbsp of Flax Seeds; 110 mL of Water; 1.5 tsp of Chia Seeds; 1.5 tsp of Sesame Seeds; 1.5 tsp of Sunflower Seeds; 1.5 tsp of Pumpkin Seeds; 30 g of Almond Flour; 30 g of Cornmeal; 1 tbsp of Nutritional Yeast; 0.5 tsp of Ginger Powder; 1 tsp of Garlic Powder; Salt to taste; 30 g of Potato Starch; 1 tsp of Extra Virgin Olive Oil; 2 tbsp of Sriracha Sauce; 1 tbsp of Soy Sauce; 0.5 tbsp of Maple Syrup

Tempeh Nuggets with Seeds and Almond Meal

Vegan

Dairy-Free

Eggs-Free

Gluten-Free

Nutrients

Nutrient	Grams	RDA
Carbs	16.6g	5.5%
of which Sugars	2.1g	2.3%
Fats	10.2g	15.6%
of which Saturates	1.2g	6.2%
Proteins	12.3g	26.7%
Fibers	5.3g	21.4%

SAVE

INFO

45m

NUTRITION

202KCAL

For a healthier twist of the same old breadcrumb coating, we have breaded these crispy tempeh nuggets with a tasty mix of seeds, almond meal, and nutritional yeast.

Ground seeds and nuts not only make a gluten-free alternative to white breadcrumbs but they also boost this recipe with flavour and healthy fats and keep the carbs low.

We have decided to experiment with tempeh, a fermented soybean product as it’s higher in proteins and less processed than tofu. High-protein foods make you feel full for longer preventing you from overeating. Moreover, being fermented, tempeh is a great source of prebiotics which support your digestive system health.

Instead of deep-frying the tempeh strips, they are just baked in the oven with a little olive oil. This helps to keep the fat content low so you can enjoy more of these tempeh appetisers with no guilt.

If you love healthy recipes like this, make sure to subscribe to our newsletter and you’ll get our newest recipes sent right into your inbox, plus eating tips and our free ebook!

Ingredients

Print Recipe

ALLERGY ADVICE: For allergens, see ingredients in bold

For the Dipping Sauce

Sriracha Sauce	2 tbsp
Soy Sauce	1 tbsp
Maple Syrup	0.5 tbsp

For the Coating

Flax Seeds	2 tbsp
Water	110 mL
Chia Seeds	1.5 tsp
Sesame Seeds	1.5 tsp
Sunflower Seeds	1.5 tsp
Pumpkin Seeds	1.5 tsp
Almond Flour	30 g
Cornmeal	30 g
Nutritional Yeast	1 tbsp
Ginger Powder	0.5 tsp
Garlic Powder	1 tsp
Salt	to taste
Potato Starch	30 g

Others

Tempeh	280 g
Extra Virgin Olive Oil	1 tsp

step 1

Press down the tempeh and pat it dry with a kitchen towel to remove excess water.

Then, with the help of a sharp knife, cut it into strips or bite-sized nuggets.

step 2

Make the ‘flaxegg’ wash by combining flax seeds with water in a bowl. Then, place the mixture in the fridge to thicken for 5-10 minutes.

In the meantime, 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 (1).

Dip the tempeh nuggets first in a bowl with potato starch, then in the prepared flaxegg, and finally in the seeded coating (2).

step 3

Brush the coated tempeh strips with olive oil over a baking tray lined with parchment paper.

Bake them at 200°C (390°F) for 25 minutes until nicely golden.

In the meantime, combine sriracha, soy sauce, and maple in a small bowl.

Serve these delicious crispy tempeh nuggets hot and dip them in the sriracha sauce.

Enjoy!

Foodacious Tips

For a nut-free version, replace almond flour with cornmeal or rice flour.
For faster cooking time and crispier results, you can bake the tempeh nuggets in an air-fryer at high heat for 10 minutes.
To make a low-carb meal out of it, enjoy two servings of these tempeh strips with a side salad.