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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For the Dipping Sauce
- Sriracha Sauce
- Gluten-Free Soy Sauce
- Maple Syrup
For the Coating
- Ground Flaxseeds
- Chia Seeds
- Sesame Seeds
- Sunflower Seeds
- Pumpkin Seeds
- Almond Flour
- Nutritional Yeast
- Ginger Powder
- Garlic Powder
- Potato Starch
- Extra Virgin Olive Oil
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.
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).
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.