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
- Preheat the oven to 350˚F and line a baking sheet with parchment paper.
- Slice each tempeh block into 8 squares so you have 16 rectangles total.
- 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.
- 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.
- Bake the nuggets for 30 minutes, flipping halfway, until the almond flour coating starts to brown slightly.
- 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
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Snack
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free