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Tempeh Tenders (baked, vegan, gluten free, oil free)

  • Author: Remy
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x


A delicious, crispy and crunchy tempeh tender. A high protein, gluten free and oil free vegan take on chicken tenders. Perfect for lunch, dinner and kids!


  • 2/3 package tempeh (roughly 150g), cut into strips
  • 1/3 cup veggie stock + 1 tsp old bay seasoning*
  • 1 heaping tbsp tahini
  • 24 tsp water
  • 1 tsp coconut aminos, liquid aminos or soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp poultry seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper



  1. Preheat oven to 375F degrees while you prep your tenders.
  2. Slice tempeh into strips about 1 centimeter thick. *As an optional step, let tempeh strips marinade in veggie stock and old bay for a few hours or overnight in the fridge, and sauté with liquid until it disappears and tempeh absorbs it. This helps to add moisture and flavour.
  3. In a small bowl, whisk together tahini, water, coconut aminos and spices until smooth. The texture should be smooth and thick but still run very slowly off your spoon. Add additional water as needed.
  4. In a separate small bowl, combine all breading ingredients and quickly mix with a fork.
  5. Take each tempeh strip and cover in tahini sauce, followed by breading mixture. Place each breaded tender onto a parchment or silicon baking mat lined tray.
  6. Bake for about 15-20 minutes, or until golden brown and crisp. If using different breadcrumbs, cook time may vary but mine were crisp and golden brown around the 15 minute mark. Keep in mind the tempeh doesn’t need to be “cooked” so we’re really just looking for crisp on the breading.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: mains
  • Method: baking

Keywords: tempeh, high protein, vegan protein, gluten free, oil free, healthy, main dishes, vegan, plantbased, meatless monday