Crispy Tempeh Strips

Monday was a lazy day. Normally I’m not a huge fan of lazy days but a head cold had knocked me out and it was a good excuse for watching episode after episode of our latest Netflix obsession. After a few hours on the couch, I decided to play around in the kitchen. This recipe partly came out of desperation, since we came home to an almost-empty fridge, but I’m glad I tried it because I found a new way to enjoy 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. I’ll admit that I don’t typically love the texture of tofu. Tempeh is a little it more chewy and less…springy. (If you eat a lot of tofu, you probably know what I’m talking about.) 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 protein!

These little strips are crispy on the outside and “meaty” on the inside.

Print Baked Tempeh Strips
Author: Liz Thomson Recipe type: Dinner Cuisine: Vegetarian
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: 3
These faux “chicken” strips are packed with protein! They’re nice and crispy without all the fat of frying.
Ingredients

• 1 egg
• 2 tbsps flour
• ¾ cup panko bread crumbs
• 1 package tempeh
• ¼ tsp Salt
• ¼ tsp Pepper
• ⅛ tsp garlic powder
• Crushed red pepper, Oregano, Basil (optional)

Instructions

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 withe panko bread crumbs with the spices you decide to use. I used salt, pepper, garlic, crushed red pepper, oregano and basil but you could really use any number of things. I only added a dash of most things but if you like it extra spicy, add in a few extra shakes.
4. Cut the tempeh into thin strips, about ½” 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.

3.2.1275

I’m not a fan of “fake meat” in general but tempeh has a better texture, in my opinion. I also used Ian’s 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. Click here for the nutritional info for 1 serving of these strips. (The recipe makes about 3 servings, with 5-6 strips per serving.) I ate mine with plenty of ketchup!

Not a bad way to get in a lot of protein, especially while watching Netflix.

Have you tried tempeh? What’s your favorite way to eat it?

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