Crispy Tempeh

Tempeh Nuggets with Seeds and Almond Meal

Allergen and Diet Summary


Recipe Categories


of which Sugars2.1g2.3%
of which Saturates1.2g6.2%
* All data is per serving







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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ALLERGY ADVICE Allergens are marked in bold

For the Dipping Sauce

Sriracha Sauce2 tbsp
Gluten-Free Soy Sauce1 tbsp
Maple Syrup0.5 tbsp

For the Coating

Ground Flaxseeds2 tbsp
Water110 mL
Chia Seeds1.5 tsp
Sesame Seeds1.5 tsp
Sunflower Seeds1.5 tsp
Pumpkin Seeds1.5 tsp
Almond Flour30 g
Cornmeal30 g
Nutritional Yeast1 tbsp
Ginger Powder0.5 tsp
Garlic Powder1 tsp
Salt to taste
Potato Starch30 g


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.

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.



  • 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.