Tempeh Nuggets

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

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

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.

Remove the pot from heat and allow to cool.

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.

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

Bake for 15 minutes until golden brown.

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

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Tempeh Nuggets