Hot Honey Tempeh Nuggets

 

Serves: 4

Ingredients:

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 large eggs, beaten

  • 1 cup panko breadcrumbs

  • 1 (8-ounce) package Original Tempeh, cut into 1-inch pieces

  • 1/4 cup hot honey

  • 1/2 cup dairy-free ranch-style dressing or ranch dressing

Preparation:

  1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.

  2. Combine flour, garlic powder, onion powder, smoked paprika, salt and black pepper in a shallow bowl. Place beaten eggs and panko breadcrumbs in 2 separate shallow bowls.

  3. Working in batches, coat tempeh in seasoned flour, shaking off any excess. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.

  4. Arrange coated tempeh in a single layer onto a prepared baking sheet and lightly spray tops with cooking spray. Bake, turning halfway through, until golden-brown and crisp, about 12 to 15 minutes.

  5. Transfer crispy tempeh to a large bowl. Drizzle with hot honey and toss gently until evenly coated.

  6. Serve immediately with dressing for dipping.