When I made this breaded tempeh I was trying to get a crispy outside with a chewy inside that had a saltiness to it. My old method of breading usually made use of egg whites, flax meal, parmesan cheese and breadcrumbs, but this time I went with coconut milk, almond meal and breadcrumbs. It held together really well and had a hearty texture to it.
We have been trying to eat more greens lately so we added our tempeh to a salad, but they were good enough to eat on their own. I think they would also be really tasty in a wrap with some grilled veggies or even on a pizza with vegan cheese. However you decide to try them, I hope you enjoy the recipe!
1 block of tempeh
1/4 cup of non-dairy milk (I used coconut milk)
1/4 cup almond meal (you could substitute flax meal here, if you want)
1/4 cup breadcrumbs
2 tbsp mama garlic (or any seasoning you like)
2 tbsp olive oil (coconut oil would also work)
- Cut the tempeh into strips.
- Set up two bowls, one with the non-dairy milk and the other with a blend of the almond meal, breadcrumbs & seasoning.
- One piece at a time, dip the tempeh in the non-dairy milk and then in the breading. Set aside and repeat with each piece, until they are all breaded.
- Pour 1 tbsp oil in your skillet and use medium heat to crisp the breaded tempeh pieces. Each side required about 90-120 seconds to fully crisp, but it will depend on your heat strength so watch it closely. If you want it extra crispy, you can use more oil, but I was watching the calories so I kept it to 1 tbsp. (I was able to fit about half in the skillet at a time so I did this step twice.)
- Once both sides are browned, remove from the skillet and serve. They taste best when they are still warm so you should make this right before you are planning to eat it.