Tempeh “Chicken” Strips

Tempeh is a plant-based protein originating from Indonesia. It is made from fermented soy that has been pressed together to form a cake-like patty. It has a mild nutty flavor and takes on whatever flavors you are cooking with. Tempeh is also loaded with prebiotics, which is a type of fibre that provides fuels for the healthy gut bacteria and can improve digestive health. We love supporting local with our favorite tempeh brand @tempea. This recipe is also vegan and a family favorite!

  • Veggie broth
  • 1 block Tempea Tempeh
  • Flour
  • Avocado oil

Tahini Dip:

  • 3 tbsp tahini
  • 3 tbsp water
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • Cracked pepper



  • 3/4 cup Panko bread crumbs
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • Cracked pepper
  1. For the best results, slice the tempeh into 1cm slices and soak overnight in 1 cup of veggie broth 
  2. Preheat a pan over medium heat, add 2 tbsp avocado oil. 
  3. Remove tempeh from the broth, pat dry. Dredge the tempeh slices with flour, then add to them one at a time to the tahini dip. Cover to coat. 
  4. Next cover with Panko breading and pan fry until golden brown.

Newsletter Signup