Crispy Panko Crusted Tempeh Fries
These panko crusted tempeh fries are baked to crispy perfection and perfect for dipping, snacking or as part of a healthy vegan meal.
Servings: 2 -3
Ingredients
- 1-8 oz. package tempeh
For the Marinade
- ¼ cup vegetable broth
- 1 tbsp. soy sauce
- 1 tbsp. lemon juice
- 1 garlic clove minced
For the Batter
- ⅓ cup water
- 1 tbsp. ground flax seeds
- ½ tbsp. all purpose flour
For the Panko Coating
- ¾ cup panko bread crumbs
- ½ tsp. paprika
- ¼ tsp. salt
- ¼ tsp. black pepper
Everything Else
- 1-2 tbsp. vegetable oil
- dipping sauce for serving
Instructions
- Cut tempeh into ½ inch wide strips.
- Whisk marinade ingredients together and place in a shallow dish. Add tempeh strips and stir gently to coat. Allow to marinate for 30 minutes or more, stirring once or twice to recoat strips.
- When tempeh has about 10 minutes left to marinate, whisk batter ingredients together in a small bowl and allow to sit for 10 minutes.
- Preheat oven to 425º.
- Stir panko coating ingredients together in a small bowl. Generously coat a baking sheet with oil.
- Remove a tempeh strip from marinade and transfer to batter mixture. Lay each side in batter to coat. Transfer to panko coating mixture and lay each side in mixture to coat. Transfer to baking sheet. Repeat for all strips.
- Bake 25 minutes, gently turning half way through. Add a bit more oil to baking sheet if needed. Strips should be lightly browned when finished.