1 8 oz. block of tempeh
1/2 cup soy sauce
1/2 cup flour (I used whole wheat)
1/2 teaspoon old bay seasoning
1/4 teaspoon cayenne pepper
2 tablespoons seaweed flakes
2 tablespoons ground flaxseed
3/4 cup bread crumbs (I used panko)
Slice tempeh into two pieces equal pieces, then slice each piece into six strips. You should have 12 strips that are about 4 inches long and 1/2 an inch wide. Place them in a bowl and cover them with soy sauce.
Mix the ground flaxseeds with 6 tablespoons of warm water. Set aside. In another bowl, combine the flour, old bay, cayenne, and seaweed. Place the breadcrumbs into a third bowl.
Once the tempeh has been soaking for at least ten minutes, remove one strip and roll it in the flour mixture, followed by the flaxseed mixture, followed by the breadcrumbs. Repeat this with the rest of the strips.
In a frying pan, heat enough olive oil to cover the bottom of the pan with at least 1/4 inch of oil. Once the oil is hot (this could take a few minutes, but don't leave the pan because the oil might burn), place in the tempeh sticks one at a time. Fry until golden brown and then flip and do the same for all sides. Once they are done, take them out of the pan and place them on a plate covered with a paper towel. If you wish to, use additional paper towel to blot the excess oil off of the tops of them too.