This buffalo tempeh recipe can be eaten as an appetizer or entree. You can even deploy this Buffalo tempeh Strip the inside of a tortilla or cut them for a salad topping. Serve with vegan blue cheese dressing or vegan ranch.
When my family gets together, I always make buffalo tempeh. Our home is Sunday soccer, soccer, and more soccer in the fall and winter. On Championship Sunday, the “football” food pressure increases The kids beg for “something” for the buffalo, so instead of the buffalo cauliflower I often make, I opted for my buffalo tempeh recipe instead.
Jump:
Although I enjoy cooking on Sundays, playing soccer brings the kids home to eat and watch soccer. As the family adopted a plant-based diet, food preparation became more fun and experimental. Children often come home because “Mommy cooks so well.” And they can’t pass up the chance to eat vegan buffalo tempeh.
We all eat more at home than ever before because homemade food is better or at least more healthy than what we get at restaurants. I don’t know if it’s a blessing, but I love to cook, so that’s a bonus.
How to Prepare Tempeh
First, you will know my best kept little secret! For example, tempeh is naturally bitter and somewhat tough. As a result, tempeh only absorbs marinades and flavors after it is first boiled.
Yes, I said so. Boiling the tempeh for 20 minutes removes the bitterness and then absorbs the marinade like a sponge.
First, remove the tempeh from the package and cut it in half, making two equal-sized squares. Then, place the tempeh slices in a pan and cover with water. Bring to a boil, cook for 20 minutes, and then remove the tempeh from the boiling water.
- This softens the tempeh to make it easier to eat and enjoy.
- And boiling allows for better flavor absorption and marinating (when marinating for other recipes).
I marinate my tempeh in advance to absorb the sauce flavors I plan to use. Whatever the sauce, marinating is a must. I chose my favorite vegan buffalo sauce this time, but you don’t need to marinate for this recipe. Instead, buffalo sauce is added later.
Buffalo Tempeh Ingredients
Once the tempeh is cooked and cooled, it’s time to dip it into 3 different bowls:
Dough Mixing Ingredients:
- Chickpea flour: I love the texture of chickpea flour when making tempeh bread.
- Smoked Paprika: During the process of drying smoked paprika, red peppers are dried over smoke rather than air.
- Garlic Powder: Garlic powder is dried garlic.
- Salt: Salt adds a little flavor to the flour mixture.
- Fresh Chillies: I recommend freshly ground pepper.
Bread Crumb Mix Ingredients:
- Bread Crumbs: I make bread toasting and pulsing bread crumbs in a food processor.
- Nutrition Facts: Nutritional yeast vegan cheese.
Plant Milk:
- Unsweetened, unflavored plant milk: I used oat milk because it is naturally creamy.
Substitute buffalo tempeh ingredients
- Choose any type of flour.
- If you don’t like smoked paprika, use regular paprika.
- To make homemade bread crumbs, toast your favorite bread and pulse it in a food processor.
- For a gluten-free option, choose gluten-free bread or gluten-free breadcrumbs.
- Any unsweetened, unflavored plant milk works well. Or replace with unflavored, unsweetened plant-based yogurt.
How to Make Buffalo Tempeh Strips
Then, simply dip and dredge.
- Place each strip in plant milk.
- Next, coat in the flour mixture, then briefly dip in the milk again.
- Toss with bread crumbs/nutritional yeast, coating well while pressing into tempeh.
- Set each strip on a baking sheet with a silicone mat or parchment paper. Repeat the process with the remaining tempeh strips.
- Once all coated and on the baking sheet, bake for 10 minutes; Flip the “strips” over and bake an additional 10 minutes.
When the buffalo tempeh is baked, drizzle with your favorite vegan buffalo sauce and cook for another 5 minutes!
Serving advice
Since I’m serving the buffalo tempeh strips as an appetizer, I served them with celery, carrots, and vegan blue cheese. But you can also use this buffalo tempeh recipe for a great topping for a buffalo tempeh sandwich or salad.
Or, if you’re not a vegan blue cheese dressing fan, try vegan ranch dressing instead.
Regardless of who you want to win the championship, make some healthy, vegetarian meals to bring your family together. For anyone who goes to play in the Super Bowl, there’s a way to celebrate while eating healthy.
Recipe FAQs
Tempeh has more fiber and protein than tofu because it contains whole beans. Also, tempeh soy protein is more digestible due to the fermentation process.
The fermentation process dramatically reduces the oligosaccharides that make beans difficult for some people to digest. Studies have shown that tempeh is essentially non-flatulent and does not produce more gas than non-legume foods.
Perhaps the only downside to tempeh is that its calorie count is higher than tofu, but its nutritional value outweighs the makeup. But tofu is not without its benefits. Because tempeh is often made with additional ingredients, it may not be gluten-free, so keep that in mind if you have dietary restrictions.
advice
- Always boil tempeh before marinating.
- I recommend marinating the tempeh overnight for the best flavor.
- Cut the tempeh into strips before marinating to allow it to absorb.
- Serve with vegan blue cheese or vegan ranch.
Try buffalo tempeh for your next football party or other party! You will love this easy recipe!
If you like this buffalo tempeh recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Buffalo Tempeh
This buffalo tempeh recipe can be eaten as an appetizer or entree. You can even place these buffalo tempeh strips inside tortillas or cut them up for salad toppings. Serve with vegan blue cheese dressing or vegan ranch.
Materials
Vegan Blue Cheese Dressing/Dip
instructions
Prepare Tempeh: Preheat oven to 400.
Bring 4 cups of water to a boil over high heat.
Remove tempeh from package and slice into strips.
When the water is boiling, reduce the heat to medium-high and add the temp.
Boil for 20 minutes.
Drain immediately and rinse with cold water.
Note: Be gentle so as not to break the tempeh strips.
Make the vegan “blue cheese” sauce while the tempeh is cooking:
Press the tofu until it is 1 to ½ inch thick.
Use only half the tofu block; Save the rest to use for another recipe.
Crumble the tofu in a bowl and set aside.
In a 1-cup or large blender cup, combine other ingredients: vegan or silken tofu, garlic, maple syrup, lemon juice, white miso, apple cider vinegar, and tahini.
Blend until smooth.
Tofu Pour the mixture over the tofu and add the chopped parsley.
Stir.
Cover and refrigerate until ready to use.
Prepare 3 bowls for dredging/coating:
Set up 3 bowls: one with plant milk, one with flour and seasonings, and a third with panko crumbs with nutritional yeast.
Place each strip in plant milk.
Next, coat in the flour mixture, then briefly dip in the milk again.
Toss with panko crumbs/nutritional yeast, coating well while pressing into tempeh.
Set each strip on a baking sheet with a silicone mat or parchment paper. Repeat the process with the remaining tempeh strips.
Once all coated and on the baking sheet, bake for 10 minutes; Flip the “strips” and bake for 10 minutes.
Coat with buffalo sauce: Using a spoon or brush, coat the cooked tempeh strips with buffalo sauce.
Place back in the oven for 5 minutes.
Removal.
Serve on a platter with carrot and celery sticks.
Comment
- Always boil tempeh before marinating.
- I recommend marinating the tempeh overnight for the best flavor.
- Cut the tempeh into strips before marinating, so it absorbs.
- Serve with vegan blue cheese or vegan ranch.
nutrition
Calories: 212kcalSugars: 18gProtein: 18gFat: 2gPolyunsaturated Fats: 2gSodium: 473mgPotassium: 442mgFiber: 2gSugar: 3gVitamin A: 210IUVitamin C: 0.01mgCalcium: 132mgIron: 3mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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