Name: Buffalo Tempeh
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 8 ounce packages of Tempeh, cut into thick strips; 4 cups Water; 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; 1/2 cup Panko Bread Crumbs; 1/4 cup Nutritional Yeast; 1/2 cup Unsweetened Plant Milk ( I used Almond Milk); 1/2 cup Vegan Buffalo Sauce; 1 recipe Vegan Blue Cheese Dressing

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 vegan 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:

FLOUR MIXTURE:

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

PLANT MILK

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.

Or, if you aren’t a Vegan Blue Cheese Dressing fan, try Vegan Ranch Dressing instead.

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 Vegan Buffalo Tempeh Recipe!

FUN VEGAN FOODS THE WHOLE FAMILY WILL ENJOY!

6 servings

Buffalo Tempeh

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Buffalo Tempeh recipe can be eaten as an appetizer or an entree. You can even place these buffalo tempeh strips inside a tortilla or cut them up for a salad topping. Serve with vegan blue cheese dressing or vegan ranch.

Ingredients

Tempeh Strips:

2 8 ounce packages of Tempeh, cut into thick strips
4 cups Water

Flour Mixture:

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

Plant Milk

1/2 cup Unsweetened Plant Milk ( I used Almond Milk)

Buffalo Sauce:

1/2 cup Vegan Buffalo Sauce

Vegan Blue Cheese Dressing/Dip

1 recipe Vegan Blue Cheese Dressing

Instructions

Prepare Tempeh:

Preheat oven to 400.
Bring 4 cups of water to boil over high heat.
Remove tempeh from packages and slice into 15-20 strips.
When water is boiling, lower heat to medium-high and add tempeh.
Boil for 15 minutes.
Immediately drain and rinse with cool water

NOTE: Be gentle so not to break the tempeh strips

While Tempeh is Cooking, Make Vegan "Bleu Cheese" Sauce:

Press tofu until 1 to 1/2 inch thick.
Use only half the tofu block; store the rest to use for another recipe.
Crumble tofu in a bowl and set aside.
Combine the other ingredients in a 1 cup or larger blender cup: Vegenaise or Silken tofu, Garlic, Maple Syrup, Lemon Juice, White Miso, Apple Cider Vinegar and Tahini
Blend until smooth.
Pour mixture over crumbled tofu and add chopped parsley.
Stir.
Cover and place in the refrigerator until ready to use.

Prepare 3 Bowls for Dredging/Coating:

Set out 3 bowls: one with plant milk, one with flour and seasonings, and the third with panko crumbs with nutritional yeast.
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.

Coat with Buffalo Sauce:

Using a spoon or a brush, cover cooked tempeh strips with buffalo sauce.
Place back in the oven for 5 minutes.
Remove.

Serve: Serve on a platter with carrot and celery sticks.

Comments

Marcia Wolfe

June 3, 2020 at 10:51 am

I am confused as to when to marinate? After boiling or after dredging in the flour mixture?

- Kathy Carmichael
  
  June 3, 2020 at 12:11 pm
  
  I’m sorry Marcia, that is my fault. You don’t marinate for this particular recipe. I was trying to explain why you boil the tempeh. The buffalo sauce is added later. I apologize for the miscommunication. When you boil tempeh for other recipes, you want to marinate it overnight if possible before grilling for BBQ tempeh for instance. Thank you for pointing out the miscommunication. I appreciate it. I hope you enjoy the recipe.

Buffalo Tempeh

THE SECRET TO MAKING BUFFALO TEMPEH