Crispy Tempeh Strips
These crispy tempeh strips are crunchy on the outside and “meaty” on the inside. They’re packed with protein and they’re a delicious vegetarian main dish!
What is tempeh?
If you’re not familiar with tempeh, it’s made from partially cooked fermented soybeans. I know that’s not the most appealing description, but think of it like tofu with a more “meaty” texture. Plus, you don’t have to press it and drain it the way you do with tofu. But similar to tofu, it’s loaded with plant-based protein!
Does tempeh taste like tofu?
I personally think the texture of tempeh is much better than tofu and it’s easier to work with because there is no draining or pressing required. If you’re looking for a good source of plant-based protein, but you’re not a fan of tofu, give tempeh a chance. In fact, 3oz of tempeh contains 16g of protein and just 140 calories
Where to buy tempeh
You can usually find tempeh in the natural food section of the grocery store, in the refrigerated case. It’s typically sold near the packaged tofu. There are a few different types and some include gluten so if you need a gluten-free variety, keep that in mind!
Baked Tempeh Strips
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3 1x
- Category: Dinner
- Method: Baking
- Cuisine: Main dish
Description
These faux “chicken” strips are packed with protein! They’re nice and crispy without all the fat of frying.
Ingredients
- 1 egg
- 3/4 cup panko bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed red peppers (optional)
- 1 8oz package tempeh
- 2 tablespoons flour
Instructions
- Preheat oven to 425 and spray a baking sheet with non-stick spray.
- Beat the egg in a small dish and set aside.
- Combine the panko crumbs, salt, pepper, garlic powder, and crushed red peppers.
- Cut the tempeh into thin strips, about 1/2″ thick.
- Lightly coat the tempeh with flour, then dip in the egg mixture until coated.
- Roll in the panko crumbs and set on the baking pan.
- Continue until all of the strips are coated and then pop them in the oven.
- Bake for 12-14 minutes, flipping once until the strips begin to brown.
- Serve with ketchup, hot sauce, bbq sauce, or all three.
- It should make about 12 strips.
I’m not a fan of “fake meat” in general but tempeh has a better texture, in my opinion. I used gluten-free panko crumbs and they worked just fine, but I’d probably just use regular panko crumbs next time since I think they have a bit more protein. I ate mine with plenty of ketchup! These are also great with barbecue sauce!
Looking for other ways to use tempeh? Try these recipes!
I must say I prefer temeph to tofu, just for the texture and honestly flavor. I like it how you prepared it here. I sometimes cut it in cubes and fry it in the pan without breading. Anyway, this sounds yummy!
I would love to try tempeh but unfortunately it’s not gluten free so I can’t which sucks cause it always looks so good!
Ah, bummer! It might be hard to find, but there are a couple of brands that make a gluten free version. Rhapsody foods and Turtle Island (I think) both have gluten free ones. Still, probably a lot of hassle!
These look delicious! I love putting my tempeh on a salad!
Me too! I usually just put it in a skillet with soy sauce and add it to a salad!
YUM!!! I am such a huge tempeh lover so these sound amazing!!
I’ve never tried tempeh before. I’ve never been a huge fan of tofu because of the texture thing, so maybe I’d like this better!
Yeah, tofu can be a little… spongey for me. The Three Grain tempeh from LightLife is my favorite.
I thought that these were chicken goujons at first. Such a lovely recipe idea.
Haha sneaky, sneaky, right? 🙂
I hope you feel better! Sometimes, I secretly wish I would get a mild cold or something just so I would have an excuse to binge on Netflix all day and not feel like a total bum. Crazy, I know. lol
I feel 10x better today! It’s amazing what some sleep and relaxation can do for you!
I always mean to pick up tempeh at the store but never do it. These look delicious though and I would really like them. I don’t even cook tofu either and usually just order it when I find it on a menu. I am adding tempeh to my list!
I think tempeh is way easier than tofu because you don’t have to press it/drain it. The Lightlife packages of tempeh are awesome. The three grain one is my favorite!
I had something a lot like this yesterday! Tempeh is one of my favorites because it’s SO easy to work with (and no springy tofu texture lol). The black spots in the packages do freak me out a little sometimes, so I don’t eat it as often as I might otherwise.
Hahaha I know exactly what you mean! It’s not super appetizing in the package which is why I don’t usually reach for it when it’s in the fridge… but I’m trying to eat more protein so more tempeh recipes will probably be in my future!
I have never had tempeh but these look delicious. I wonder if I could trick my husband into thinking it was chicken. Hehe
Haha it’s been so long since I’ve had chicken, I can’t remember. I don’t think it would quite pass… but maybe with some buffalo sauce? 😉