Teriyaki Tempeh Fingers

It's no secret, I love adding tempeh to my dishes for a great hit of protein - it's so darn yummy! And you can do so much with it.

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If you're wondering, "what the heck is tempeh?!" Check out my previous blog post all about it! The quick facts on tempeh: It's a fermented soy product that's a complete source of protein, has probiotic value and when purchased organic is free of GMO's (YAY! No Frankenfood!)

These Teriyaki Tempeh Fingers are perfect served with a veggie stir fry or with your favourite grain and some steamed greens. If you want a healthy substitute for chicken fingers and fries, serve these tempeh fingers with some sweet potato fries instead.

Teriyaki Tempeh Fingers

Makes about 6 fingers

1 package of organic plain tempeh


1/2 cup tamari

1/4 cup filtered water

2 tbsp rice vinegar

1 tbsp coconut sugar

1 1/2 tsp minced garlic

1 1/2 tsp minced fresh ginger


Cut tempeh into finger-size portions

Combine all marinade ingredients in a bowl, whisk together and add tempeh mixing until well coated.

Side note: I prefer to mix my marinade in a small bowl and pour it over my fingers in a deep baking dish. I then spoon the marinade over the tempeh fingers every 15 minutes or so for maximum flavour. 

Marinade in the fridge for a minimum of 2 hours.

Pre-heat oven to 425F.

Spread fingers on a greased cookie sheet and cook for 20 minutes or until golden brown.

Keep whatever is left of the marinade and reserve it until the tempeh fingers are ready to serve.

Drizzle marinade over baked tempeh fingers and serve with your dinner!

Optional: Serve fingers with your favourite condiments such as organic mustard, hot sauce or homemade BBQ sauce.


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