Prep time
20 min
These nuggets are a healthier version of the beloved fast-food chicken nugget. They will surely win over the hearts of the whole family.
Cook time
25 min
Servings
4
Prep time
20 min
Cook time
25 min
Servings
4
Ingredients
- 20 mL (1 ½ tbsp) vegetable oil
- 1 package (250 g/9 oz) tempeh, cut into 16 strips
- 190 mL (¾ cup) water
- 1 egg
- 125 mL (½ cup) breadcrumbs
- 5 mL (1 tsp) paprika
- 5 mL (1 tsp) onion powder
- 5 mL (1 tsp) garlic powder
- 1 mL (¼ tsp) salt
- 2 mL (½ tsp) black pepper
Chipotle dipping sauce:
- 60 mL (¼ cup) lower fat yogurt
- 2 mL (½ tsp) chipotle powder or paprika
- 1 clove garlic, minced
- 1 mL (¼ tsp) salt
Directions
- Preheat the oven to 190 °C (375 °F) and line a baking sheet with aluminum foil. Set aside.
- In a pot with a lid, heat oil over medium-high heat. Add tempeh and brown on each side. Add water, cover and steam until the water is evaporated.
- Remove the pot from heat and allow to cool.
- Set up a breading station: In a small bowl, whisk egg and set aside. In a second bowl, mix breadcrumbs, paprika, onion powder, garlic powder, salt, and black pepper.
- Gently dip cooled tempeh into the whisked egg and roll it in breadcrumbs to coat. Transfer to the baking sheet.
- Bake for 15 minutes until golden brown.
- Prepare the dipping sauce: In a small bowl, mix together yogurt, chipotle powder, garlic, and salt.
Watch the video
Tips
- Serve as an afternoon snack or turn into lunch by serving with vegetables.
- Get the kids involved in coating tempeh with the breading mixture.
- This breading technique can be applied to other proteins like tofu or chicken.
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