Tempeh Nuggets Recipe

Tempeh: A fermented soybean product that provides a firm texture and nutty flavor, perfect for creating plant-based nuggets.

Panko breadcrumbs: Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs, giving the nuggets a perfect crunch.

Flour: Used to create a base layer for the breading, helping the milk and breadcrumbs adhere to the tempeh.

Plant-based milk: Acts as a binding agent in the breading process, ensuring the breadcrumbs stick to the tempeh.

Garlic powder: Adds a savory depth of flavor to the breadcrumb mixture.

Paprika: Provides a mild, smoky flavor and a hint of color to the nuggets.

Salt: Enhances the overall flavor of the nuggets.

Black pepper: Adds a touch of heat and complexity to the seasoning.

When preparing the tempeh for this recipe, consider steaming it for about 10 minutes before starting the breading process. This step helps to remove any bitterness and allows the tempeh to better absorb the flavors from the seasonings. Additionally, ensure your breadcrumbs are evenly mixed with the garlic powder, paprika, salt, and black pepper to achieve a consistent coating on each nugget.

• tempeh - Substitute with tofu: Tofu is another plant-based protein that can be easily cut into nugget-sized pieces and has a mild flavor that absorbs seasonings well.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crispy texture and can be a gluten-free option.

• flour - Substitute with cornstarch: Cornstarch can be used to create a crispy coating and is also gluten-free.

• plant-based milk - Substitute with water: Water can be used in a pinch, though it may not provide the same richness as plant-based milk.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory depth of flavor.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and a similar smoky flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the tempeh nuggets to cool completely before storing. This helps prevent condensation, which can make them soggy.

• For short-term storage, place the cooled tempeh nuggets in an airtight container. Store them in the refrigerator for up to 5 days.

• If you want to freeze the tempeh nuggets, arrange them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the tempeh nuggets to a freezer-safe bag or container. Label with the date and store for up to 3 months.

• To reheat refrigerated tempeh nuggets, preheat your oven to 350°F (175°C). Place the nuggets on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• For frozen tempeh nuggets, preheat your oven to 375°F (190°C). Bake the nuggets directly from the freezer for 20-25 minutes, flipping halfway through, until they are hot and crispy.

• Alternatively, you can reheat the tempeh nuggets in an air fryer. Set the air fryer to 350°F (175°C) and cook for 5-7 minutes if refrigerated, or 10-12 minutes if frozen, shaking the basket halfway through.

• Avoid microwaving the tempeh nuggets as it can make them lose their crispiness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the tempeh nuggets on a baking sheet lined with parchment paper.
  3. Bake for 10-12 minutes, flipping halfway through, until they are heated through and regain their crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the tempeh nuggets in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
  2. Place the tempeh nuggets in the skillet.
  3. Cook for 3-4 minutes on each side, until they are warmed through and crispy.

• Microwave Method:

  1. Place the tempeh nuggets on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note: This method may not retain the crispiness as well as other methods.

• Oven: Used to bake the tempeh nuggets until they are golden and crispy.

• Baking sheet: Holds the tempeh nuggets while they bake in the oven.

• Parchment paper: Prevents the tempeh nuggets from sticking to the baking sheet.

• Three bowls: Used to set up the breading station with flour, plant-based milk, and breadcrumb mixture.

• Measuring cups: Ensures accurate measurement of ingredients like flour, plant-based milk, and breadcrumbs.

• Measuring spoons: Ensures accurate measurement of spices like garlic powder, paprika, salt, and pepper.

• Knife: Used to cut the tempeh into nugget-sized pieces.

• Cutting board: Provides a safe surface for cutting the tempeh.

• Tongs: Helps in flipping the tempeh nuggets halfway through baking.

• Mixing spoon: Used to mix the breadcrumbs with the spices.

Prepare ingredients in advance: Measure and mix the breadcrumbs with garlic powder, paprika, salt, and pepper ahead of time to streamline the breading process.

Use assembly line method: Set up your breading station in an efficient order to quickly dip and coat the tempeh pieces.

Preheat the oven early: Turn on your oven while you prepare the tempeh nuggets to ensure it's ready when you are.

Line baking sheet: Use parchment paper to avoid sticking and make cleanup faster.