You will need: oven tray, 2 small bowls, 1 small whisk, 1 pan
Preheat the oven to 375 F and prepare your baking sheet with nonstick spray. Slice tempeh into nugget-shaped chunks (I leave mine a little long like strips). Heat pan on medium and add nonstick spray or a little oil to begin cooking tempeh until heated through. This process helps remove some bitterness of the tempeh. I like to cook mine for about 5-6 minutes on each side on medium heat. Let tempeh cool.
Add your almond milk into a bowl and add garlic powder, cayenne powder, salt and pepper. Whisk ingredients together. In your second bowl mix nutritional yeast and panko crumbs together. Once tempeh is cool, begin submerging it into your almond milk bowl first and then coating it with panko crumbs next. Once tempeh nugget is coated well place on oven tray. Repeat until all nuggets have been coated and then place inside oven for 13 minutes, flip and add another 5 minutes. Bake longer if you prefer crispier texture.