Description
You don’t have to be a carnivore to crave the spicy, crispy, savory delight of a snack slathered in Buffalo sauce. No matter your dietary inclination, you can find an iteration of deep-fried, oh-so-good yet oh-so-bad-for-you Buffalo goodness on just about any restaurant menu. Here at SoyBoy, the first half of our mission is “Be healthy.” For that reason, we’ve cooked up a recipe for Buffalo Tempeh Tenders that are rich in plant-based protein but light on the deep frying. This crispy Buffalo snack will keep your tailgate or football party cheering week after week, and it’s guaranteed to wow your vegan potluck. It’s guilt-free, packed with nutrients, and totally delicious. This versatile recipe for marinated baked Tempeh works just as well with other sauces. Try BBQ, sweet & sour, sweet chili, or honey mustard versions. The tenders make hearty and delicious sandwiches, salads, and wraps, too!
Servings: 2-4
Instructions
- Preheat oven to 375°.
- Cut tempeh into strips 1½ inch thick, then cut widthwise for thin, crispy results.
- Marinate strips in a flat container with ½ cup buffalo sauce. Coat completely.
- While tempeh is marinating, pulse the cereal in a food processor or crush by hand until you have breadcrumb sized pieces. Stir spices into breadcrumbs.
- Coat marinated tempeh on all sides with breadcrumb mixture.
- Bake tempeh on a cookie sheet for 20-25 minutes, flipping halfway through.
- Brush tempeh on all sides with remaining hot sauce, then broil for 3 minutes on each side.
- Serve with your choice of dipping sauce and carrots or celery.
Ingredients
- 1 8-ounce package SoyBoy Tempeh filleted down the middle and cut into 1½” strips
- 2 cups Rice Chex (or gluten-free panko breadcrumbs)
- cup Buffalo Sauce of your choice (We used Frank’s Red Hot, but you can make your own or purchase pre-made buffalo wing sauce depending on your heat preference.)
- A Pinch salt, pepper, cayenne & paprika
- Vegan Blue Cheese and/or Ranch Dressing
- Carrots or Celery
