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


Veggie broth

1 block Tempeh


Avocado oil


Tahini Dip:

   3 tbsp tahini

   3 tbsp water

   1/2 tsp salt

   1/2 tsp garlic power

   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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1233 Lynn Valley Road

North Vancouver, BC, V7J 0A1

(604) 973-0210

(778) 836-7660


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