Buffalo Tempeh Tenders Recipes
BUFFALO TEMPEH TENDERS
Buffalo tempeh tenders are a vegetarian version of everyone's favorite Buffalo chicken tenders, just perfect for tailgating!
Provided by Jim Casarjian-Perry
Categories Everyday Cooking Vegetarian Protein Tempeh
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whip egg in a bowl for 30 seconds to 1 minute. Pour matzo meal into a separate bowl.
- Dip tempeh slices in egg, then coat in matzo meal to coat completely.
- Heat oil in a skillet to 350 degrees F (175 degrees C). Fry breaded tempeh until golden brown, 3 to 5 minutes. Transfer to a plate lined with paper towels to cool briefly.
- Transfer tempeh to a bowl and add enough Buffalo wing sauce to cover. Cover bowl and shake until evenly coated. Serve with blue cheese dressing.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 39.6 g, Cholesterol 51.7 mg, Fat 28 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 5.2 g, Sodium 1190.1 mg, Sugar 1.4 g
BUFFALO CUCUMBER TEMPEH SANDWICH
I adore the recipe for Buffalo Cucumbers in Lucky Peach Presents Power Vegetables. I pine for the discontinued Spicy TLC Sandwich from The Higher Taste in Portland, Oregon. In fact, I love both of these wonderful foods so much that I decided to throw them together. The result? Some serious umami oomph!
Provided by leahfranklin
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the tempeh into 1/8 inch thick slices. Sprinkle the slices with salt on both sides. Warm half of the oil and fry the tempeh in batches, turning frequently, until well browned. Add more oil if the pan becomes too dry.
- Heat the peeled garlic cloves with the olive oil in a small pot to 180 degrees F for 20 minutes or until slightly browned and tender. About halfway through, the cloves should begin to float. Drain and reserve the oil.
- Mash the garlic with a fork, then whisk in the hot sauce, shallots, and 1 tablespoon of the garlic oil reserved in step 2.
- Peel the cucumbers, halve them lengthwise, and scrape out the seeds with a spoon. Cut them in half lengthwise again, then into 1/4 inch slices. Toss with the buffalo sauce.
- Spread the mayonnaise on both halves of each bun. Assemble the sandwiches with tempeh on the bottom, then salt and fresh ground pepper if desired, then cucumbers, blue cheese, and finally carrots.
- Tip: You can use the leftover garlic oil in other recipes.
Nutrition Facts : Calories 1360.1, Fat 125.5, SaturatedFat 20.2, Cholesterol 12.7, Sodium 1213.6, Carbohydrate 42.2, Fiber 3.6, Sugar 7.2, Protein 26
BUFFALO TEMPEH SLIDERS
A perfectly balanced pocket of vegetarian Buffalo delight. Great for parties or potlucks with people who can't eat meat but still want something packed with flavor. Flaxseed or barley tempeh work best. Choose a good brand of pitas that will hold together.
Provided by tschieggm
Categories Main Dishes Sandwich Recipes
Time 52m
Yield 18
Number Of Ingredients 10
Steps:
- Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
- Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
- Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
- Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 37.9 g, Cholesterol 7.4 mg, Fat 9.4 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 2.8 g, Sodium 1257.2 mg, Sugar 1.4 g
BUFFALO TEMPEH
This protein packed recipes takes literally 15 minutes to prepare and is made possible by the glorious goodness of Earth Balance! From: http://www.madejustright.com/user/recipe/buffalo-tempeh-wings
Provided by KatieMurch
Categories Vegan
Time 25m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Start by preheating your oven to 375 degrees.
- Cut tempeh into triangle shapes and arrange on cookie sheet. Cook for 5 minutes on each side.
- While tempeh is baking, combine Earth Balance and Hot Sauce in a pot on low heat.
- When tempeh is finished baking, drop the triangles into the melted concoction and let them soak up the spicy goodness!
- Arrange on a plate with cucumbers and celery, or over a bed of lettuce to create a salad! We've even stuffed these babies into a baguette with avocado for a tasty sandwich!
Nutrition Facts : Calories 239.1, Fat 12.7, SaturatedFat 2.6, Sodium 2992.6, Carbohydrate 14.5, Fiber 0.6, Sugar 2.3, Protein 21.9
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