Sesame Crusted Tempeh Sticks

Ingredients

• Tempeh

  16 oz or 454g

• Almond milk

  Plain

  4 tbsp or 60g

• Vegan Mayo

  Earth Balance MindfulMayo - Soy based

  2 tbsp or 28g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Sesame seeds

  Seeds, whole, dried

  4 tbsp or 36g

• Bread crumbs

  Dry, grated, plain

  2 tbsp or 14g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Lime juice

  Raw

  1 lime yields or 44g

• Honey

  2 tsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
2. Slice the tempeh into equal-sized sticks.
3. In a shallow bowl, whisk together the almond milk, vegan mayo, Dijon, the soy sauce intended for the tempeh, red pepper flakes, black pepper, and garlic powder until smooth.
4. In a separate shallow dish, combine the sesame seeds and seasoned bread crumbs.
5. Dip each tempeh stick into the wet mixture, letting the excess drip off, then coat thoroughly in the sesame–breadcrumb mixture. Arrange on the prepared baking sheet, spacing pieces apart.
6. Bake until crisp and lightly golden, about 15 minutes, flipping once halfway through.
7. While the tempeh bakes, make the dipping sauce by whisking together the soy sauce, tahini, lime juice, and honey with a pinch of red pepper flakes, if desired.
8. Thinly slice the scallion. Let the tempeh cool for a few minutes, then serve with the dipping sauce and sprinkle with scallions.