This is one of my favorite recipes for a super-quick and easy dinner (and added bonus – my kids LOVE it)! The coconut flavor really comes through and the crispy golden-brown tempeh sticks are reminiscent of my favorite (less healthy) fried foods. The sweet aioli sauce makes a perfect accompaniment to this dish: so creamy and delicious, you wouldn’t even know it was vegan! Tempeh is loaded with protein, and because it’s made from fermented soybeans, it is easier to digest than other plant proteins and may benefit gut health. Pair with a big green salad for a delicious and perfectly balanced meal.
Attributes: vegan, gluten-free, sugar-free, low-carb
Prep Time: 10 minutes
2-3 tablespoons coconut oil
1 (8oz) package organic Tempeh (fermented soybean product), cut into ¼“ inch strips
½ cup vegan mayonnaise (I like the Vegenaise brand made with grapeseed oil)
1-2 teaspoons coconut aminos
½ teaspoon coconut vinegar (or more to taste)
Heat coconut oil in a large non-stick skillet or cast-iron pan over medium heat. Add tempeh strips and cook over medium to medium-high heat until golden brown on both sides, adding more coconut oil as needed.
While tempeh is cooking, prepare aioli by combining vegenaise, coconut aminos, and coconut vinegar in a small bowl, mixing until well combined. I rarely measure the ingredients for this (the amounts listed above are approximate) – I just eyeball it and adjust until the sauce is done to my liking.
Transfer cooked tempeh to a paper-towel lined plate to briefly cool (this is optional but helps drain off excess oil).
Serve immediately, with aioli on the side.