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!
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i’ve never heard of tempeh, but these strips look ah-may-zing. if only i could convince my husband….? i haven’t really had any pregnancy cravings, but i have had strong aversions to meat- is that odd? i dunno why, but i’ve been vegetarian for the past couple of weeks! also: i’m curious about what your netflix addiction is! we have one too… 🙂
Your tempeh looks so good, the last lot I had was awful! Come cook for me?
=]
Tempeh and I have a funny relationship. I first tried it 4 years ago and didn’t know what to do with it. I warmed it up, but honey and it was awful, I hated it. Then I tried it again at a restaurant a couple years later and it was great. NOW I legit eat it “raw?” right out of the package and LOVE the flavor. I don’t know why. Long story short I love any and all tempeh now and this looks so good.
hope you feel better dear! for some reason, I am not into tempeh but again, I havent tried it enough to say that.
I’ve still never tried tempeh but have been told that it is the preferable choice to tofu. I’d definitely be interested in using this recipe for whenever I decide to try it! 🙂
We produced Betsy’s Tempeh in Mich. for 9 1/2 years back in the mid 80’s and when we introduced new customers when doing an “in store” presentation, we marinated it the night before with some tamari and the day of the demo, using a toaster oven, brushed the tempeh with some hot pepper sesame oil and browed it off and served it with toothpicks in cubes that customers loved. We also had an 8 page recipe booklet that we gave gave to customers so they had some idea of what to do with the tempeh, and we sold our tempeh in both patty and grated form so they had a better idea of what they could do with it.
enjoy
betsy shipley
Sorry to hear about your little head cold!! Hopefully your back to normal now 🙂
As for tempeh, I’ve never tried it, but have been tempted to order it once or twice. For me, it just seems more approachable and more appetizing than tofu. This recipe for example, looks and sounds amazing!