Barbecue Popcorn Tempeh Bites (with JADA Season Salt)
Prep and Cook Time: 1 hour 10 minutes | Serves: 2-4 (25 Nuggets)
Cooking Time: 13 min
Recipe Credit: Love and Lemons
1 package of Original Tempeh
½ cup non-dairy milk unsweetened
½ cup buffalo sauce
1 teaspoon JADA Barbecue Chicken Salt (Vegan)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon pepper
¼ teaspoon cayenne optional
4 cups potato chips* crushed into crumbs
Sunflower oil spray (for high heat)
Fresh parsley optional, for serving
1. Combine the milk, buffalo sauce and all of the seasonings in a bowl. Break apart the Tempeh into 1-inch pieces and add them to the bowl. Submerge the Tempeh and place in the fridge to marinate for at least 30 minutes.
2. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
3. Dip each piece of Tempeh in the crushed potato chips and place on the baking sheet. Spray with sunflower oil. Bake/Air Fry for 20-25 minutes, or until browned, flipping halfway.
4. Let the Tempeh cool slightly, top with chopped parsley, then serve.
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