• Prepare Tempeh: Preheat oven to 400.
• Bring 4 cups of water to boil over high heat.
• Remove tempeh from packages and slice into strips.
• When water is boiling, lower heat to medium-high and add tempeh.
• Boil for 20 minutes.
• Immediately drain and rinse with cool water.
• NOTE: Be gentle so as not to break the tempeh strips.

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

• Press tofu until 1 to ½ 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 with a silicone mat or parchment paper. Repeat the process with the remaining tempeh strips.
• Once all are coated and on the baking sheet, bake for 10 minutes; flip “strips” over and bake for 10 minutes.
• Coat with Buffalo Sauce: Cover cooked tempeh strips with buffalo sauce using a spoon or brush.
• Place back in the oven for 5 minutes.
• Remove.
• Serve on a platter with carrot and celery sticks.