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%

Nutrients Proportions

carbs 37%
sugars 5%
fats 23%
saturates 3%
proteins 28%
fibers 12%

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.

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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.