You need to try this recipe with tempeh🔥. It's the third time we have it this week and we can't wait to have people over to make them try it too!
They taste like KFC's but healthier and without the animal suffering. A win-win!
If you're not familiar with tempeh, it's a nutritious and versatile ingredient made from fermented beans (originall y soy but we can make tempeh with almost any bean or grain). It's a great source of protein, and fiber with no cholesterol. . Tempeh has a nutty, savory flavor that pairs well with a variety of seasonings.
Some pasteurized tempeh can be bitter, and to reduce that bitterness you need to boil it before cooking it in the oven or pan. Fresh tempeh is softer in texture and sweeter.
200 g Ragi's seasonal tempeh, cubed
1/4 cup plain flour
½ tsp salt
¼ tsp pepper
100 ml of aquafaba*
110 g vegan Doritos. Alternatively, you can use any other crispy ingredient like chips, cornflakes, or fried onion.
Your favourite sauce to dip (We used vegan sriracha-mayo)
*Aquafaba is the liquid where the chickpeas, or any other bean, were cooked. You can open a can/jar of chickpeas and strain the liquid. Or keep the liquid after you've cooked chickpeas at home. You can keep the chickpea liquid in the fridge for a week.
Cut 200g of Ragi tempeh into cubes. The package it's made of 100% plant-based materials and you can toss it in the compost bin👌
Combine the flour, salt, and pepper in a bowl.
In a separate bowl, beat the aquafaba as you would with an egg white.
In a third bowl, crush the doritos.
Dip the tempeh cubes first into the flour, then into the aquafaba mixture, and last into the crushed doritos.
On a lined baking tray, place the coated tempeh. Bake in the oven for 15-30 minutes at 190 C°.
You can serve them in a bowl with a dipping sauce on the side 😋 Or bake/fry some potato cubes the same size as the tempeh, and serve them as mini skewers. Put a tempeh cube on top of a potato cube, and hold them with a toothpick.
Buy fresh seasonal tempeh here 👇