Tendahs! Love me some tendahs.
Who said tenders needed to be chicken? Here I made them with tempeh, the delightful protein cake made of fermented soybeans. Turns out it’s a pretty good substitute!
I breaded the strips and baked them for 20 minutes in the oven to get a crispy exterior. They were great dipped in ketchup, barbecue sauce, and a homemade vegan honey mustard. It was wonderful to have homemade vegan tenders that were quasi-healthy (not frozen from a bag), and that didn’t taste like rubber! It’s a vibe!
1 block tempeh
1/2 cup flour
1/2 cup unsweetened almond milk
1/2 cup Italian bread crumbs
vegan ketchup or dipping sauces to serve
Preheat oven to 375 degrees. Line a large baking tray with parchment paper and set aside. Slice tempeh into 14 equal strips by first cutting it in half, and then slicing each half into 7 equal strips (they should be about 1/4 inch thick). Coat each strip in flour, then dip in almond milk, and coat in bread crumbs. Repeat with each strip and place them on the lined baking tray. Bake for 10 minutes, flip, and then bake for another 10 minutes. Serve immediately with vegan dipping sauce of choice.
Makes 14 tenders