Buffalo Tempeh Recipes

BUFFALO TEMPEH TENDERS

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.

BUFFALO TEMPEH

Steps:

• Start by preheating your oven to 375 degrees.
• Cut tempeh into triangle shapes and arrange on cookie sheet. Cook for 5 minutes on each side.
• While tempeh is baking, combine Earth Balance and Hot Sauce in a pot on low heat.
• When tempeh is finished baking, drop the triangles into the melted concoction and let them soak up the spicy goodness!
• Arrange on a plate with cucumbers and celery, or over a bed of lettuce to create a salad! We've even stuffed these babies into a baguette with avocado for a tasty sandwich!

BUFFALO TEMPEH SLIDERS

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.

BUFFALO CUCUMBER TEMPEH SANDWICH

Steps:

• Slice the tempeh into 1/8 inch thick slices. Sprinkle the slices with salt on both sides. Warm half of the oil and fry the tempeh in batches, turning frequently, until well browned. Add more oil if the pan becomes too dry.
• Heat the peeled garlic cloves with the olive oil in a small pot to 180 degrees F for 20 minutes or until slightly browned and tender. About halfway through, the cloves should begin to float. Drain and reserve the oil.
• Mash the garlic with a fork, then whisk in the hot sauce, shallots, and 1 tablespoon of the garlic oil reserved in step 2.
• Peel the cucumbers, halve them lengthwise, and scrape out the seeds with a spoon. Cut them in half lengthwise again, then into 1/4 inch slices. Toss with the buffalo sauce.
• Spread the mayonnaise on both halves of each bun. Assemble the sandwiches with tempeh on the bottom, then salt and fresh ground pepper if desired, then cucumbers, blue cheese, and finally carrots.
• Tip: You can use the leftover garlic oil in other recipes.