Ingredients
Method
Early Preparation
- Cut the tempeh into slices about ¾ cm (0.3 inch) thick.
- Prick each slice on both sides with a wooden skewer, as in the image.
- In a small bowl, mix soy sauce, mustard, and garlic powder; Brush the Tempeh slices on both sides with the mixture, transfer to a box, and set aside for at least 30 minutes, better overnight.
- Prepare the crumbs: Grind in the blender each kind of chips separately. Process until you get the desired thickness.
- transfer the cornflakes /chips crumbs to separate bowls.
- (preheat the over to 190 degrees Celsius (374 F
- spray a baking tray with oil.
Nuggets
- Mix in a bowl cornstarch and water and cook in a microwave at 50% power for one minute. Remove from the microwave and mix; Return to the microwave for another minute. If the mixture is too thick, add water gradually.
- Add to the cornstarch batter: soy sauce, almond butter, mustard, garlic powder, black salt, black pepper, paprika, and mix well. Taste and add salt (or more soy sauce) if necessary.
- Dip the Tempeh in the cornstarch mixture; Next, dip them in the crumbs * see notes.
- Place the coated Tempeh slices on the greased pan. If the cornstarch batter hardens, add water gradually. Spray with oil the pieces covered with the cornflakes crumbs.
- Place in the oven and bake for about 15 minutes
- Serve with your favorite sauce/dressing.
Notes
For smaller nuggets, you can cut the Tempeh slices in half.
You can make a colorful chips crumbs cocktail by mixing them.
Those who don't have gluten restrictions can coat the nuggets in regular bread crumbs.