Tempeh Nuggets


  • 20 mL (1 ½ tbsp) vegetable oil
  • 1 package 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


  1. Preheat the oven to 190 °C (375 °F) and line a baking sheet with aluminum foil. Set aside.
  2. 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 water evaporates.
  3. Remove the pot from heat and allow to cool.
  4. 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.
  5. Gently dip cooled tempeh into whisked egg and roll it in breadcrumbs to coat. Transfer to the baking sheet.
  6. Bake for 15 minutes until golden brown.
  7. Prepare the dipping sauce: In a small bowl, mix together yogurt, chipotle powder, garlic, and salt.


  • Serve as an afternoon snack or turn into lunch by serving with vegetables.
  • Get the kids involved in coating tempeh with breading mixture.
  • This breading technique can be applied to other proteins like tofu or chicken.

Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.