A delicious, crispy, and crunchy baked tempeh recipe! A high protein, vegan, gluten-free, and oil-free take on chicken tenders. Perfect for lunch, dinner, and kids! Grab your favorite dipping sauce and enjoy!
Recipe by Remy on April 18, 2019
Prep time: PT10M
Cook time: PT15M
Total time: PT30M
Rating
5 stars (7 reviews)
Keywords
gluten free, healthy, high protein, main dishes, meatless monday, oil free, Plantbased, tempeh, vegan, vegan protein
Ingredients
2/3 package tempeh (roughly 150g, cut into strips)
1/3 cup veggie stock + 1 tsp old bay seasoning*
1 heaping tbsp tahini
2-4 tsp water
1 tsp coconut aminos (liquid aminos or soy sauce)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp poultry seasoning
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
breading
1/2 cup breadcrumbs (I used this gluten-free chickpea variety)
1 tsp garlic powder
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
Categories
mains
Steps
Preheat oven to 375F degrees while you prep your tenders.
In a small bowl, whisk together tahini, water, coconut aminos and spices until smooth. The texture should be smooth and thick but still run very slowly off your spoon. Add additional water as needed.
In a separate small bowl, combine all breading ingredients and quickly mix with a fork.
Take each tempeh strip and cover in tahini sauce, followed by breading mixture. Place each breaded tender onto a parchment or silicon baking mat lined tray.
Bake for about 15-20 minutes, or until golden brown and crisp. If using different breadcrumbs, cook time may vary but mine were crisp and golden brown around the 15 minute mark. Keep in mind the tempeh doesn't need to be "cooked" so we're really just looking for crisp on the breading.
