Coconut Crusted Tempeh

This vegan-friendly dish features tempeh crusted in shredded coconut and spices, then baked until golden and crispy.

Ingredients - Serves 4

Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a shallow dish, combine the shredded coconut, flour, garlic powder, cayenne pepper, salt, and pepper.
In another dish, combine the soy milk and soy sauce.
Dip each strip of tempeh into the soy milk mixture, then into the coconut mixture, pressing the coconut into the tempeh to make sure it sticks.
Place the coated tempeh strips on the prepared baking sheet.
Bake for 20 minutes, or until the coconut is golden and crispy.
Serve the coconut crusted tempeh with your favorite dipping sauce.