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5 from 7 votes

Easy Crispy Baked Tempeh Tenders Recipe

A delicious, crispy, and crunchy baked tempeh recipe! A high protein, vegan, gluten-free, and oil-free take on chicken tenders. Perfect for lunch, dinner, and kids! Grab your favorite dipping sauce and enjoy!
Prep Time10 minutes
Cook Time15 minutes
Total Time30 minutes
Course: mains
Keyword: gluten free, healthy, high protein, main dishes, meatless monday, oil free, Plantbased, tempeh, vegan, vegan protein
Servings: 2 -3 servings
Author: Remy

Ingredients

  • 2/3 package tempeh roughly 150g, cut into strips
  • 1/3 cup veggie stock + 1 tsp old bay seasoning*
  • 1 heaping tbsp tahini
  • 2-4 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
  • breading
  • 1/2 cup breadcrumbs I used this gluten-free chickpea variety
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Preheat oven to 375F degrees while you prep your tenders.
  • 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.
  • 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.
  • In a separate small bowl, combine all breading ingredients and quickly mix with a fork.
  • 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.
  • 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.

Notes

Storage Tips

Store leftover baked tempeh tenders in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer or over to retain the crispy breading. These are great for meal prep too!