Tempeh Nuggets

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CategoryYields6 Servings
Prep Time20 minsCook Time25 mins

A healthy spin on the beloved chicken nugget that is sure to win over the hearts of the whole family.

 20 ml vegetable oil
 1 package (250 g/9 oz) tempeh, cut into 16 strips
 190 ml water
 1 egg
 125 ml breadcrumbs
 5 ml paprika
 5 ml onion powder
 5 ml garlic powder
 1 ml salt
 2 ml black pepper
Chipotle dipping sauce:
 60 ml lower fat yogurt
 2 ml chipotle powder or paprika
 1 clove garlic, minced
 1 ml salt
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1

Preheat the oven to 190°C (375°F) and line a baking sheet with aluminum foil. Set aside.

2

In a pot with a lid, heat oil over medium-high heat. Add the tempeh and brown on each side. Add water, cover, and steam until the water is evaporated.

3

Remove the pot from heat and allow to cool.

4

Set up a breading station: In a small bowl, whisk the egg and set aside. In a second bowl, mix the breadcrumbs, paprika, onion powder, garlic powder, salt, and black pepper.

5

Gently dip cooled tempeh into the whisked egg and roll it in breadcrumbs to coat. Transfer to the baking sheet.

6

Bake for 15 minutes until golden brown.

7

Prepare the dipping sauce: In a small bowl, mix together the yogurt, chipotle powder, garlic, and salt.

Serving Suggestion

Serve as an afternoon snack or turn into lunch by serving with vegetables.

Kids in the Kitchen

Get the kids involved in coating the tempeh with the breading mixture.

Tempeh Nuggets
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Ingredients

 20 ml vegetable oil
 1 package (250 g/9 oz) tempeh, cut into 16 strips
 190 ml water
 1 egg
 125 ml breadcrumbs
 5 ml paprika
 5 ml onion powder
 5 ml garlic powder
 1 ml salt
 2 ml black pepper
Chipotle dipping sauce:
 60 ml lower fat yogurt
 2 ml chipotle powder or paprika
 1 clove garlic, minced
 1 ml salt
Tempeh Nuggets
IngredientsDirections
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