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Baked Tempeh Strips

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 3 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Main dish


These faux “chicken” strips are packed with protein! They’re nice and crispy without all the fat of frying.


  • 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


  1. Preheat oven to 425 and spray a baking sheet with non-stick spray.
  2. Beat the egg in a small dish and set aside.
  3. Combine the panko crumbs, salt, pepper, garlic powder, and crushed red peppers.
  4. Cut the tempeh into thin strips, about 1/2″ thick.
  5. Lightly coat the tempeh with flour, then dip in the egg mixture until coated.
  6. Roll in the panko crumbs and set on the baking pan.
  7. Continue until all of the strips are coated and then pop them in the oven.
  8. Bake for 12-14 minutes, flipping once until the strips begin to brown.
  9. Serve with ketchup, hot sauce, bbq sauce, or all three.
  10. It should make about 12 strips.

Keywords: Crispy tempeh strips