TEMPEH "CHICKEN" STRIPS

Tempeh is a plant-based protein which originated 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!

Ingredients

  • Veggie broth

  • 1 block tempeh

  • Flour

  • Avocado oil

 

Tahini Dip:

  •    3 tbsp tahini

  •    3 tbsp water

  •    1/2 tsp salt

  •    1/2 tsp garlic power

  •    Cracked pepper

 

Breading: 

  •    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