Crispy Tempeh


Tempeh Nuggets with Seeds and Almond Meal

Vegan
Dairy-Free
Eggs-Free
Gluten-Free

Nutrients

NutrientGramsRDA
Carbs16.6g5.5%
of which Sugars2.1g2.3%
Fats10.2g15.6%
of which Saturates1.2g6.2%
Proteins12.3g26.7%
Fibers5.3g21.4%

Nutrients Proportions

  • carbs 37%
  • sugars 5%
  • fats 23%
  • saturates 3%
  • proteins 28%
  • fibers 12%
* All data is per serving
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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

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ALLERGY ADVICE: For allergens, see ingredients in bold

For the Dipping Sauce

Sriracha Sauce2 tbsp
Soy Sauce1 tbsp
Maple Syrup0.5 tbsp

For the Coating

Flax Seeds2 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

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.

Step 1 Image 1

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).

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Step 2 Image 1
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Step 2 Image 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!

Step 3 Image 1

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.