Buffalo Tempeh Tenders Recipes

BUFFALO TEMPEH TENDERS

Buffalo Tempeh Tenders image

Buffalo tempeh tenders are a vegetarian version of everyone's favorite Buffalo chicken tenders, just perfect for tailgating!

Provided by Jim Casarjian-Perry

Categories Everyday Cooking Vegetarian Protein Tempeh

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 egg
1 cup matzo meal
1 (8 ounce) package tempeh, sliced into 1/4-inch thick slices
vegetable oil
½ cup Buffalo wing sauce, or to taste
½ cup blue cheese salad dressing, or to taste

Steps:

Whip egg in a bowl for 30 seconds to 1 minute. Pour matzo meal into a separate bowl.
Dip tempeh slices in egg, then coat in matzo meal to coat completely.
Heat oil in a skillet to 350 degrees F (175 degrees C). Fry breaded tempeh until golden brown, 3 to 5 minutes. Transfer to a plate lined with paper towels to cool briefly.
Transfer tempeh to a bowl and add enough Buffalo wing sauce to cover. Cover bowl and shake until evenly coated. Serve with blue cheese dressing.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 39.6 g, Cholesterol 51.7 mg, Fat 28 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 5.2 g, Sodium 1190.1 mg, Sugar 1.4 g

BUFFALO TEMPEH SLIDERS

Buffalo Tempeh Sliders image

A perfectly balanced pocket of vegetarian Buffalo delight. Great for parties or potlucks with people who can't eat meat but still want something packed with flavor. Flaxseed or barley tempeh work best. Choose a good brand of pitas that will hold together.

Provided by tschieggm

Categories Main Dishes Sandwich Recipes

Time 52m

Yield 18

Number Of Ingredients 10

Ingredients

3 (8 ounce) packages tempeh, cut into 2-inch strips
2 (12 fluid ounce) bottles Buffalo wing sauce (such as Frank's® RedHot)
1 tablespoon vegetable oil
1 cup crumbled blue cheese, or more to taste
1 cup chopped fresh cilantro
1 large green bell pepper, diced
2 stalks celery, diced, or more to taste
¼ red onion, diced
1 (5.3 ounce) container Greek yogurt, or as needed
18 pita pockets, or more to taste

Steps:

Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 37.9 g, Cholesterol 7.4 mg, Fat 9.4 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 2.8 g, Sodium 1257.2 mg, Sugar 1.4 g

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