Sesame Crusted Tempeh Sticks

Ingredients

• Tempeh

  16 oz or 454g

• Almond milk

  Plain

  ¼ cup or 60g

• Vegan Mayo

  Earth Balance MindfulMayo - Soy based

  2 tbsp or 28g

• Dijon mustard

  Grey poupon

  ½ tbsp or 8g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Sesame seeds

  Seeds, whole, roasted and toasted

  4 tbsp or 60g

• Panko Breadcrumbs

  Japanese Style - Trader Joe's

  ⅛ cup or 9g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• 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 degrees and line a baking sheet with wax paper or aluminum foil.
2. Remove tempeh blocks from packages and slice into equal-sized stick pieces. In a small bowl, combine almond milk, mayo, dijon mustard, 1 tbsp soy sauce, 1/4 tbs red pepper flakes, pepper, and garlic powder. Whisk until well combined.
3. In a separate small bowl, add the sesame seeds and panko breadcrumbs. Dip the tempeh sticks into the liquid mixture and then pour the sesame seeds over the sticks with your fingers to stick to the mixture. (If you dip the sticks into the sesame seeds they get all sticky and clump together so I found that pouring them over helps to avoid a huge mess and waste of sesame seeds!) Continue until all the sticks are covered.
4. Transfer to the lined baking sheet and bake for 15 minutes.
5. While the tempeh is baking, prepare the dipping sauce: In a small bowl, combine 1/4 cup soy sauce, 2 tbsp tahini, juice from 1 lime, 2 tsp honey, dashes of red pepper flakes, salt and pepper.
6. Allow the tempeh to cool for a couple minutes before serving. Serve with the dipping sauce. Enjoy!

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