This is my hazelnut crusted tempeh which have easily been tofu. And it could easily be any kind of nut. This is my basic blueprint for breading and crusting tempeh and tofu. If you like to add fresh herbs, like rosemary or parsley, chop it finely and then mix into the breading mixture.
1 8 oz. block of tempeh (or pressed tofu)
2 tablespoons chickpea flour
1/4 cup roasted and ground hazelnuts (or almonds, cashews, pecans, walnuts or pistachios)
1/4 cup unseasoned breadcrumbs, preferably homemade
1 chickpea flour egg (2 tablespoons of chickpea flour + 1/4 cup filtered water)
Preheat the oven to 350. Make the chickpea flour egg by whisking together the chickpea flour and water.
Process the nuts in the processor until they are a fine meal. Don’t go too far or you will end up with nut butter. Mix the nuts with the breadcrumbs.
Set up a breading station in this order:
1 – chickpea flour
2 – chickpea egg
3 – nut/breadcrumb mixture
4 – lined baking sheet for crusted tempeh
Dredge the tempeh in the flour, then the chickpea egg, and then the nut/breadcrumb mixture. Place on a baking sheet and bake for 30 minutes until crispy.
Serve immediately with nice sides or cool down and reheat later. Enjoy!