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Tempeh "Chicken" Strips

Tempeh is a plant-based protein that originated in Indonesia. It is made from fermented soy that has been pressed together to form a cake-like patty. It has a mild nutty flavour and takes on whatever flavours you are cooking with. Tempeh is also loaded with prebiotics, which is a type of fibre that provides fuels for healthy gut bacteria and can improve digestive health. This recipe is also vegan and a family favourite!


  • Veggie broth

  • 1 block tempeh

  • Flour

  • Avocado oil

Tahini Dip:

  • 3 tbsp tahini

  • 3 tbsp water

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • Cracked pepper


  • 3/4 cup Panko bread crumbs

  • 1/4 tsp salt

  • 1/2 tsp garlic powder

  • Cracked pepper

Instructions: ​​

  1. For the best results, slice the tempeh into 1cm slices and soak overnight in 1 cup of veggie broth

  2. Preheat a pan over medium heat, add 2 tbsp avocado oil

  3. Remove tempeh from broth, pat dry. Dredge the tempeh slices with flour, then add to them one at a time to the tahini dip. Cover to coat

  4. Next cover with Panko breading and pan fry until golden brown

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