Crispy Baked Tempeh Fingers
Made with whole food ingredients, these crispy tempeh strips are packed with protein and iron making them a great alternative to processed faux meat.
Servings: 21 fingers
- 8 ounces tempeh sliced in ¼-inch strips
- ¼ cup tamari or soy sauce
- ¼ cup vegetable broth
- ¼ cup chickpea flour
- 4 tablespoons water
- 1 cup panko breadcrumbs
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- spray oil
Cut block of tempeh in half then place in a steamer basket. Bring to a low boil and steam for 10 minutes.
In a large shallow bowl, whisk together the tamari and vegetable broth as your marinade.
Once tempeh is done steaming, set aside and allow to cool for a few minutes before handling. Slice each block in ¼-inch strips. Transfer strips to the bowl and stir until each piece is evenly coated. Allow to marinate for at least 30 minutes, or up to overnight (if refrigerated).
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
In a shallow bowl, whisk together the chickpea flour and water until smooth. Add the breadcrumbs and seasonings (oregano, onion and garlic powder) to a separate bowl and stir to combine.
Place each marinated tempeh strip into the chickpea flour mixture and toss until evenly coated. Transfer to the bowl with breadcrumbs and toss until covered on both sides. Arrange on the baking sheet. Repeat this process until all of the tempeh strips are dredged and coated with breadcrumbs.
Lightly spray the tempeh strips with oil then bake in the oven for 10 minutes on each side. Serve warm with desired dipping sauce and enjoy!
Calories: 40kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg