Spicy Baked Tempeh Strips

If you read the title of this post and said "what's tempeh?" or you've heard of it and aren't exactly sure what it is, think of tempeh as tofu's cousin; made from similar stuff, but totally different in flavor and texture. I usually prefer tempeh to tofu because it is easier to prepare and I love the hardy texture.

The recipe I'm sharing today is one of my long-time favorite ways to enjoy tempeh. I love this recipe because it is totally satisfying and delicious while also meeting my sometimes tricky to accommodate nutritional preferences.

gluten-free, grain-free, dairy-free, egg-free, oil-free & vegan

In addition, this is a great, protein-rich addition to almost any meal with 28 g protein per serving! I love these strips on top of my salad or steamed bed of greens. I bet they'd be delicious with some catsup or honey mustard too! 

Spicy Baked Tempeh Strips

By Bailey West, B.S. Nutrition/Dietetics

Serves 2

1 package Lightlife tempeh, 8 oz. (Garden Veggie is my favorite)

1/4 cup full-fat coconut milk

1/2 cup nutritional yeast

1/2 tsp. salt

1/4 tsp. cayenne pepper

black pepper, to taste

1. Preheat oven to 350 degrees.

2. Slice the tempeh into strips, about 1/2 inch thick.

3. In a shallow dish, fully cover the strips in coconut milk.

4. In another shallow dish, combine nutritional yeast, cayenne pepper, salt and black pepper. Dip the strips in this mixture next, making sure to fully cover all surfaces.

5. Using a non-stick baking mat, bake strips 15 minutes. Flip each strip and bake an additional 5-10 minutes until crispy.