Baked Tempeh Fingers
This is a fantastic way to prepare and serve tempeh, with the tempeh fingers being crispy, baked and flavourful it makes it an ideal dish for anyone who is transitioning to a whole food plant-based diet.
Appetizer, Main Course
Vegan, Gluten Free
whole food plant-based, muscle building
For the Marinated Tempeh
coconut aminos or tamari
8oz packaged tempeh, sliced into 5-6 long sticks
For the flax egg
ground flax seeds
For the almond hazelnut crust
salt and pepper
To braise the tempeh
Combine ginger, garlic, water, and coconut aminos in a saucepan and bring to boil. Add the sliced tempeh. Reduce the heat to simmer and cook for about 15-20min.
Remove the braised tempeh and set aside to cool. Discard the marinade.
For the Flex "Egg"
In a large mixing bowl, combine ground flax seeds and warm water. Mix well and let sit for about 5 minutes until the consistency resembles thick pancake batter.
And the rest
Add almonds and hazelnuts into a food processor or high-speed blender and process until coarse and sandlike consistency is achieved.
Add salt and pepper and process for few more seconds.
Place in a small mixing bowl and set aside.
Preheat oven to 375 F and line a baking sheet with unbleached parchment paper.
Dip each slice of tempeh into the flax egg and immediately coat well in almond and hazelnut mixture.
Set coated tempeh pieces onto a baking sheet and bake for 20-30 min or until golden brown and crisp. Don't over-bake your fingers or they will start to get dry.
Remove from oven, let cool for a couple of minutes.
Serve with homemade ketchup.
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