Tempeh "Chicken" Nuggets
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 oz package tempeh
  • ¼ c yogurt (Vegan, fat free Greek, any will work)
  • 2 - 3 tbsp. milk (I used unsweetened almond milk)
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp dried thyme
  • paprika
  • agave (or honey)
  • salt and pepper
  • ½ c panko breadcrumbs (I used whole wheat, gluten free or regular will work)
  • nonstick spray (and vegetable/fake chicken broth, optional)
Instructions
  1. Preheat oven to 375 degrees F and prepare a baking sheet by spritzing with nonstick spray.
  2. Slice tempeh into nugget-shaped chunks (I cut my block into 24 pieces).
  3. Heat a sauté pan over medium heat. Line pan with vegetable or no-chicken broth or use nonstick spray. Cook the tempeh until heated through (this will help remove some of the bitterness associated with tempeh).
  4. Meanwhile, whisk the yogurt, garlic, onion, thyme, and a few shakes of paprika in a bowl. Add the milk, in tbsp., until it is creamy and falls through a fork easily, but is still thick enough to stick to the sides of the bowl. Add a few drops of agave until the yogurt is no longer tart, but not sweet. Add salt and pepper, to taste.
  5. Put the breadcrumbs in a second bowl. Once the tempeh is cool enough to handle (pat dry if you used broth), dredge in the yogurt and press into the breadcrumbs, until coated.
  6. Place the tempeh nuggets on the prepared baking sheet and repeat with all nuggets. Spritz tops with nonstick spray. Sprinkle with a pinch of salt, if desired.
  7. Bake for 13 minutes, flip, and cook an additional 7 (total of 20 minutes).
  8. Serve while hot and crunchy with your favorite dipping sauces. Store leftovers in the fridge and reheat in the oven or a toaster oven.
Notes
Cooking time includes quick cooking of tempeh before baking.
For vegan nuggets, use vegan yogurt and opt for agave over honey. For gluten free, buy certified gluten free panko breadcrumbs.
Nutrition Information
Serving size: 6 nuggets Calories: 150 Fat: 7 Carbohydrates: 13 Fiber: 1 Protein: 12
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/09/15/tempeh-chicken-nuggets/