Homemade Vegan Tempeh Fish Sticks
Ingredients
- 16 oz tempeh
- 2 sheets nori
- 2 tablespoons vegan butter
- 2 tablespoons salt
- Enough water to cover
Tofu batter
- 1/2 cup soft tofu
- 1/2 cup water
Flour mixture
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
Panko coating
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon Old Bay seasoning
Preparation
Cut the tempeh into 1/2-inch thick strips.
Place the strips in a large saute pan and add enough water to just cover them.
Sprinkle with salt.
Cut the vegan butter into pieces and tear the nori into large chunks, then add them to the pan.
Cover the pan, set heat to medium, and simmer for 30 minutes.
Remove the tempeh with a fork and place on a baking sheet to cool until touchable.
In a bowl, whisk together the tofu and water mixture and set aside.
In another bowl, whisk together the flour and garlic powder mixture and set aside.
In a third bowl, whisk together the panko, flour, and Old Bay seasoning mixture and set aside.
Coat each tempeh strip first in the flour mixture, then in the tofu batter, and finally in the panko coating.
Place the coated strips on a parchment-lined baking sheet.
Bake in a preheated oven at 400°F for 15 minutes.
Spray with cooking oil, flip the strips, spray again, and bake for an additional 15 minutes.
Serve with vegan tartar sauce made from a base of vegan mayonnaise.
Tips
This recipe yields 4 servings with approximately 20 grams of protein and 9 grams of fiber per serving from the tempeh.
Substitute Italian seasoning for Old Bay seasoning if unavailable.
Use regular breadcrumbs in place of panko if needed.
