Tempeh Nuggets


Tempeh Nuggets

Knowing tempeh is generally considered to be the healthier option due to its rich nutrient profile. These nuggets are super easy to make. This is an incredible meal, and the kids will enjoy this.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 30 minutes
Inactive time 30 minutes
Total Time 1 hour 10 minutes
Servings 40 nuggets


  • Two 8 oz (225g) packages tempeh
  • 3 cup (750ml) low-sodium “no-chicken” flavored vegetable broth (or regular vegetable broth)
  • 2 tbsp liquid aminos
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • ¾ cup (170g) plain vegan yogurt (preferably unsweetened, nut-free if necessary)
  • ¼ cup (60ml) unsweetened nondairy milk (nut-free if necessary)
  • 3 tbsp tahini (gluten-free if necessary)
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • 1½ cup (120g) vegan panko bread crumbs (gluten-free if necessary)
  • 3 tbsp nutritional yeast
  • olive oil spray
  • ketchup (or vegan barbecue sauce; homemade or store-bought), for dipping


  • Chop each block of tempeh into about 20 chunks, making 40 total nuggets.
  • Combine the broth, liquid aminos, thyme, and marjoram in a large pot. Place the tempeh in the pot and bring to a boil. Once boiling, reduce to a simmer and let the tempeh simmer for about 20 minutes. Remove from the heat and drain (you can save the liquid for another time you need to cook with broth or add a bit of liquid to your pan; it should keep in the fridge for a couple of weeks). Set the tempeh aside to cool until you can handle it.
  • While the tempeh is cooling, combine the yogurt, milk, tahini, salt, onion powder, garlic powder, and paprika in a shallow bowl. In another shallow bowl, combine the bread crumbs and nutritional yeast.
  • Preheat the oven to 375°F/190°C. Line a baking sheet with parchment paper or a silicone baking mat.
  • Use one hand to dredge a piece of tempeh in the yogurt mixture and your other hand to toss it in the bread crumbs until fully coated. Place the nugget on the prepared baking sheet. Repeat with the remaining nuggets.
  • Lightly spray the tops of the nuggets with olive oil. Bake for 12 minutes, flip them and spray the tops with olive oil again, and return to the oven for 12 minutes more, or until crispy and golden. Serve immediately with your choice of dipping sauces. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
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