Crispy Tempeh

Tempeh Nuggets with Seeds and Almond Meal

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.

Crispy Tempeh Recipe

Info

Nutrition per serving
NutrientAmountRDA
Net Carbs13.4 g4.9%
of which Sugars4.3 g4.8%
Fibers4.7 g16.7%
Fats11.4 g17.5%
of which Saturates2 g9.8%
of which Omega 31 g88.6%
Proteins13.3 g29%
Calcium84 mg8.4%
Vitamin A9 mcg1.3%
Vitamin C2 mg2.4%
Iron2.3 mg15.4%
Potassium348 mg10%
Sodium297 mg12.9%
Cholesterol0 mg0%
Kcal209 10.5%
Macro split
  • net carbs 31%
  • sugars 10%
  • fats 27%
  • saturates 5%
  • proteins 31%
  • fibers 11%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
KCAL
209 per serving
TIME
45m
HEALTH

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.

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Ingredients

Adjustments
Serves
Measuring System
For the Coating
Ground Flaxseeds2 tbsp
Water110 mL
Chia Seeds11/2 tsp
Sesame Seeds11/2 tsp
Sunflower Seeds11/2 tsp
Pumpkin Seeds11/2 tsp
Almond Flour30 g
Cornmeal30 g
Nutritional Yeast1 tbsp
Ginger Powder1/2 tsp
Garlic Powder1 tsp
Salt to taste
Potato Starch30 g
For the Dipping Sauce
Sriracha Sauce2 tbsp
Gluten-Free Soy Sauce1 tbsp
Maple Syrup1/2 tbsp
Others
Tempeh280 g
Extra Virgin Olive Oil1 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.

Tempeh on a chopping board

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).

Gluten-free breading
1
how to coat tempeh nuggets
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!

crispy tempeh on a baking tray

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.