- Soy yogurt
- Chickpea flour
- Soy sauce
- Lemon juice
- Extra virgin olive oil
Level of difficulty Easy
Cost Average budget
Chop the tempeh in cubes and cook them in a pan with soy sauce and water until absorbed.
In a bowl, mix lemon juice, yogurt, olive oil and paprika.
Dip the cubes in the yogurt mix and coat them.
Then coat every single cube with chickpea flour.
Let rest a couple of hours in the fridge then cook in olive oil or bake until crispy.