- 2 packages of tempeh (cut into about 14 sticks)
- 1/4 cup almond milk
- 2 tablespoons vegan mayonaise
- 1/2 tablespoon dijon mustard
- 1 tablespoon tamari (or soy sauce)
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup sesame seeds (or more if needed)
- 2 tablespoons breadcrumbs or panko crumbs
Citrus Soy Tahini Dipping Sauce
- 1/4 cup tamari
- 2 tablespoons tahini
- juice from 1 lime
- 2 teaspoons maple syrup (or agave or honey)
- dash of red pepper flakes
- sea salt and pepper to taste
- green onion to garnish
- Preheat oven to 350 degrees and line a baking sheet with wax paper or aluminum foil.
- Remove tempeh blocks from packages and slice into 14 pieces (7 per package).
- In a small bowl, combine almond milk, mayo, dijon mustard, tamari, red pepper flakes, pepper, and garlic powder. Whisk until well combined.
- In a separate small bowl, add the sesame seeds and 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.
- Transfer to the lined baking sheet and bake for 15 minutes.
- While the tempeh is baking, prepare the dipping sauce. In a small bowl, combine all the dipping sauce ingredients and mix until well combined.
- Allow the tempeh to cool for a couple minutes before serving. Serve with the dipping sauce. I like to serve these sticks with a leafy green salad too.