Tempeh Nuggets

Behold the recipe that should change their minds 🐔❤️

Author: Matt Kaplan

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Tempeh Nuggets

Happy #tempehtuesday! Recently, at one of our samplings, a parent was telling me that they couldn't convince their kids to eat tempeh. Behold the recipe that should change their minds 🐔❤️

Ingredients

• (1) 8oz packages of Tootie’s Tempeh
• ¼ cup olive oil
• Wet mixture:
• ½ cup flour
• ½ cup plant milk
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• Dry mixture:
• 2 cups panko breadcrumbs
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons dried rosemary or thyme

Instructions

1. Combine the wet mixture ingredients in a medium-large size bowl. Whisk together until smooth.
2. Combine the dry mixture ingredients in a large, deep plate or shallow bowl.
3. Add ¼ cup of olive oil to a medium saucepan and warm it to medium-high heat.
4. You will be shallow frying the nuggets in two batches. The oil should just about come up the sides of the nuggets, add more oil if necessary, especially between batches.
5. Cut one package of Tooties Tempeh into nugget sized rectangles or squares
6. Dredge the tempeh nuggets in the wet mixture, making sure all sides are covered
7. Then place the nuggets in the dry mixture, carefully coating all sides.
8. Fry the nuggets in the medium saucepan (two batches) for about 5 minutes per side.
9. Serve with ketchup, garlic aioli or as the protein in any number of dishes.

Did you make this recipe?

Tag @tootiestempeh on instagram and hashtag it #