When my family gets together, I always make buffalo tempeh. Sundays at our house are football, football, and more football during the fall and winter. On Championship Sunday, the pressure for “football” food rushes in. The kids beg for buffalo “something,” so instead of Buffalo Cauliflower which I make often, I opted for my buffalo tempeh recipe instead.
Although I enjoy cooking on Sundays, football brings the kids home to eat and watch football. Since the entire family has adopted a plant-based diet, food preparation has become much more fun and experimental. The kids come home more often, because “mom cooks so good.” And, they can’t pass up an opportunity to eat buffalo tempeh.
In fact, we all eat at home more than we ever did before, because homemade food is better than what we get at a restaurant, or at least more healthy. I don’t know if that is a blessing, or not, but I love to cook, so I guess its a bonus.
THE SECRET TO MAKING BUFFALO TEMPEH
First, you need to know my best kept little secret! Tempeh, for instance, is naturally bitter and a bit tough. As a result, tempeh does not absorb the marinade and take on its flavor without boiling it first.
Yes, that’s what I said. Boiling tempeh, for a short 10 minutes, takes away the bitter and then absorbs marinades like a sponge.
First, remove the tempeh from the package, and cut it in half, making two equal-sized squares. Then, place the tempeh pieces in a pan and cover with water. Bring to a boil and cook 10 minutes, and then remove the tempeh from the boiling water.
- It softens the tempeh to make it easier to eat and enjoy
- And, boiling allows for better absorption of flavors as well as marinating (when marinating for other recipes)
I marinate my tempeh beforehand, so it absorbs the flavors of the sauce I plan to use. Regardless of the sauce, marinating is a must. This time, I chose my favorite vegan buffalo sauce, but for this recipe, you don’t need to marinate. Instead, the buffalo sauce is added later.
HOW TO MAKE BUFFALO TEMPEH STRIPS
Once the tempeh is boiled and cooled, it is time for dipping in 3 different bowls:
- 1/3 cup Flour of Choice (choose gluten-free flour if you are following a gluten-free diet).
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon salt
- 1 teaspoon Fresh Ground Pepper
BREAD CRUMB MIXTURE:
- 1/2 cup Panko Bread Crumbs
- 1/4 cup Nutritional Yeast
- 1/2 cup Unsweetened Plant Milk ( I used Almond Milk)
Then, simply dip and dredge.
- Place each strip in plant milk.
- Next, coat in flour mixture, then briefly re-dip into milk.
- Toss with Panko crumbs/nutritional yeast; coating well while pressing into the tempeh.
- Set each strip on a baking sheet lined with a silicone baking mat or parchment paper. Repeat process with remaining tempeh strips.
- Once all are coated and on the baking sheet, bake for 10 minutes; flip “strips” over and bake an additional 10 minutes.
When the buffalo tempeh is done baking, slather with your favorite vegan buffalo sauce, and cook for 5 more minutes!
GARNISH, DIPPING, AND VEGGIES AND OTHER SUGGESTION
Since I’m serving buffalo tempeh strips as an appetizer, I served with celery, carrots, and vegan blue cheese. But you can also use buffalo tempeh recipe for a buffalo tempeh sandwich, or a great topping for a salad.
Regardless of who you want to win the Championship, make some healthy, vegan eats to bring your family together. Whoever goes on to play in the Super Bowl, there is a way to celebrate while eating healthy. You don’t need to sacrifice taste! Check out my Buffalo Tempeh Recipe!
FUN VEGAN FOODS THE WHOLE FAMILY WILL ENJOY!
- Vegan Tangy Crockpot Meatless Meatballs
- 20 Great Vegan Recipes for Memorial Day
- Chili Cheese Dip
- Skinny AF Loaded Chili Fries
- Tater Tot Nachos
- Vegan Chex Mix
- Crunchwrap Supreme Recipe
- Dill and Lemon Zest Popcorn
- Sweet Potato Chips
- Sweet Potato Tacos