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You are here: Home / Healthy Snacking / Baked Tempeh Tots

Baked Tempeh Tots

By Flora & Vino 6 Comments

Jump to Recipe·Print Recipe

Baked tempeh tots seasoned with rosemary, thyme, and nutritional yeast with an almond flour breading. Perfect for a protein packed snack!

Baked Tempeh Tots by Flora & Vino

Do you guys own bikes?

I’ve been wanting to get one for years now but never seem to tuck away the money for it.

During quarantine, outdoor biking became a favorite activity in my social circles.

It’s the perfect way to experience the outdoors, social distance, and get some exercise, too.

So it occurred to me this past weekend that while I don’t have a new bike, I *do* have a bike.

The purple bike sitting in my parents’ garage that I last rode when I was 16.

So I called my parents and asked for my bright bike back, pretty please.

Last weekend my parents dropped off the bike at my place and ever since then I’ve been pedaling around my neighborhood, feeling buoyant and carefree.

These Baked Tempeh Tots also made me feel gleeful and childlike this week.

They’re an easy savory snack that’s packed with plant-based protein!

Baked Tempeh Tots Ingredients

This recipe was inspired by a recipe from No Meat Athlete cookbook for Baked Tempeh Nuggets.

Honestly, I’ve never been a huge nuggets or tots fan, but the concept of serving tempeh in bite sized seasoned pieces intrigued me.

This version uses almond flour instead of bread crumbs to achieve a gluten-free nutty coating.

The recipe is easy to make with packaged tempeh, an easy seasoned marinade, and plenty of almond flour for coating.

The result is a flavorful savory and slightly “cheesy”  bite that’s vegan, gluten-free, and oil-free.

Let’s tackle tots!

Baked Tempeh Tots process shot

Here’s what you need to make tempeh tots:

  • packaged tempeh
  • unsweetened almond milk
  • nutritional yeast
  • dried rosemary
  • dried thyme
  • dried sage
  • arrowroot powder
  • fresh lemon juice
  • black pepper
  • Himalayan sea salt
  • almond flour

That’s it!

Baked Tempeh Tots process shot

Tempeh tots start with tempeh!

I like to use this tempeh made with brown rice for a gluten-free version.

You can steam the block of tempeh first on the stovetop for about 10 minutes if you find the bitter taste of tempeh off-putting, but I skipped this step.

Slice each tempeh block in half and then cut each halve into quarters so you have 16 rectangles total.

You. can slightly smash the rectangles for more of on “uneven” feel if you’d like.

Baked Tempeh Tots process shot by Flora & Vino

Next, mix up your marinade.

I like to do this directly in a rectangular/square baking dish.

Make sure your dish has enough surface area to allow all of the tempeh tots to rest without touching.

Add in the almond milk, nutritional yeast, dried herbs, arrowroot powder, lemon, pepper, and salt and whisk until you have a golden paste.

Add in tempeh squares and toss them with a fork until they’re completely covered.

Allow them to marinade for ~10 minutes on the counter, flipping once halfway to ensure all sides soak up the flavors.

Meanwhile, you can ready your almond flour in a separate bowl.

Baked Tempeh Tots by Flora & Vino

I used super-fine almond flour as the grain-free “breading” to my tempeh tots, but almond meal will work here as well.

If you don’t have almond flour, you can also sub your favorite gluten-free crackers crushed or bread crumbs.

I recommend using one hand for the marinade and one for the almond flour, carefully transferring the soaked tots to the almond flour to roughly coat.

Shake off any excess almond flour and place on a parchment lined baking sheet.

Repeat this until all of the tempeh tots are coated in almond flour on the baking sheet.

Baked Tempeh Tots by Flora & Vino

Transfer the tempeh tots to the oven and let them bake for ~30 minutes, flipping once halfway.

Tots are done when the almond flour coating starts to turn golden brown on all sides.

The tots won’t completely brown, but they should be compact and crispy.

Remove from the oven and allow them to cool slightly before serving with your dip of choice.

Baked Tempeh Tots by Flora & Vino

Enjoy these Baked Tempeh Tots as a protein-packed snack or side.

Try baking a pan ahead of time to keep on hand for easy plant-based protein during the week.

They’re so easy to reheat and throw on top of power bowls, salads, or plates to bring your meal together.

If you decide to plate them as a snack, try dipping them in guacamole, hummus, ketchup, or tahini.

The recipe below makes 16 tots, but you can halve or double the recipe and marinade to make more or less bites.

Enjoy!

Baked Tempeh Tots by Flora & Vino

If you make these Baked Tempeh Tots, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more fabulous fries, check out my Oil-Free Sweet Potato Fries with Lemon & Tahini, Tri-Spiced Yam Fries with Oil-Free Roasted Red Pepper Hummus and Purple Sweet Potato Fries with Beet Ketchup, too!

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

Baked Tempeh Tots by Flora & Vino

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Baked Tempeh Tots


★★★★★

5 from 2 reviews

  • Author: Flora & Vino
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 16 nuggets
  • Diet: Vegan
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Description

Baked tempeh tots seasoned with rosemary, thyme, and nutritional yeast with an almond flour breading. Perfect for a protein packed snack!


Ingredients

  • 2 packages (8-oz.) of tempeh
  • 1/4 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 tsp arrowroot powder
  • 1 tsp fresh lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp Himalayan sea salt
  • 1 cup almond flour or almond meal

Instructions

  1. Preheat the oven to 350˚F and line a baking sheet with parchment paper.
  2. Slice each tempeh block into 8 squares so you have 16 rectangles total.
  3. In a shallow baking dish, combine the almond milk, nutritional yeast, rosemary, thyme, sage, arrowroot powder, lemon juice, pepper, and Himalayan sea salt. Add the tempeh nuggets to the mixture and marinade for 10 minutes, flipping once halfway.
  4. Place the almond flour in a small bowl. Using one hand for the wet and one hand for the dry, transfer each piece of tempeh from the batter to the almond flour bowl. Roughly coat each nugget and dusting off any excess almond flour before placing on the baking sheet.
  5. Bake the nuggets for 30 minutes, flipping halfway, until the almond flour coating starts to brown slightly.
  6. Serve immediately with ketchup or your favorite dip of choice! Store leftover tempeh nuggets in the fridge for 3-5 days.

Notes

Recipe adapted from No Meat Athlete: Baked Tempeh Nuggets

  • Category: Snack
  • Method: Oven-Bake
  • Cuisine: Vegan, Oil-Free, Gluten-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

Filed Under: All Food Recipes, Gluten-Free, Healthy Snacking, Oil-Free, Sides

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Reader Interactions

Comments

  1. Anonymous

    June 14, 2020 at 12:26 pm

    Looks like a great recipe!

    ★★★★★

    Reply
    • Flora & Vino

      June 15, 2020 at 3:13 pm

      Thanks! I hope you try it! 😀

      XOXO Lauren

      Reply
  2. Olivia

    June 14, 2020 at 1:01 pm

    Do you think this would this work with tofu instead of tempeh?

    Reply
    • Flora & Vino

      June 15, 2020 at 3:13 pm

      Hi Olivia!

      The texture will be different with tofu so I wouldn’t recommend it. Have you tried my Oven Baked Tofu Fries?

      XOXO Lauren

      Reply
  3. Laura

    June 16, 2020 at 2:31 pm

    I loved this – it was easy to make, but came out kind of dry. Do you have any suggestions? I followed the recipe very carefully! Thank you!

    ★★★★★

    Reply
    • Flora & Vino

      June 23, 2020 at 12:53 pm

      Hi Laura!

      I’m glad you enjoyed the recipe and I’m sorry they came out a little dry. Was it the tempeh that. was dry or the almond flour coating or both? I found it works best to knock off as much almond flour as you can so it’s not too dry on the outside.

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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