Hi! How are you? Are you in the mood for some scrumptious Baked Buffalo Tempeh? Well, if so, you’re in the right place.
It’s no secret I love all things buffalo. I’ve shared my recipe for Baked Buffalo Tofu Bites, as well as my recipe for Buffalo Potato Wedges. Basically, if you cover something in buffalo sauce, chances are I’ll enjoy it. Yum. Spicy tangy goodness!
These buffalo tempeh bites are delicious on their own. You could also serve them as an appetizer with your favorite dip, like vegan ranch or guacamole.
These also make a wonderful addition to a snack plate, if snack plates are your thing. You can also enjoy them on a salad, or cozied up in a tortilla with some of your favorite dip or spread, some crunchy lettuce, and an extra drizzle of hot sauce. Yum.
These baked buffalo tempeh strips are also delicious wrapped in crunchy lettuce, like some romaine, if you’re into the lettuce cup thing.
These little nuggets of joy come together with minimal effort. There is some pre-planning required for these to sit in the marinade, but most of the prep-time is hands off.
All you need is a brick of tempeh, buffalo sauce, some water, and a hint of vegan butter or some oil, and you’re just a couple of hours away from delicious, plant-based protein-packed, fiber-rich buffalo tempeh.
I hope you make these Baked Buffalo Tempeh nuggets (strips? bites? whatever you want to call them) and I hope you love them! Leave me a comment down below, or reach out to me via Instagram, Twitter, or YouTube.
Baked Buffalo Tempeh
Prep Time: 1-2 hours (~10 minutes active time)
Bake: 15-25 minutes
Servings: 2 people, easily doubled
- 1 8 ounce brick of tempeh (I used organic 3-grain from Trader Joe’s, which is a steal at $1.99)
- 1 cup buffalo sauce (I used Frank’s)
- 1/4 cup water
- 1 tablespoon melted vegan butter or neutral plant oil
- Slice tempeh into thin strips, about 1/6-1/4th inch in width. Or, if desired, cube tofu into small 1/2 inch cubes.
- Mix together buffalo sauce, water, and vegan melted butter or oil.
- Place tempeh pieces into a small container and cover with marinade. Place in the refrigerator. Allow to marinade at least 1-2 hours, or more if desired (I did overnight).
- 20 minutes prior to desired baking time, preheat oven to 425 degrees Fahrenheit.
- Place tempeh onto a parchment paper-lined or reusable silicone mat-lined baking sheet, leaving an inch or two between strips.
- Place tempeh into the oven for 15-25 minutes until crispy, flipping halfway through.
- Remove tempeh from oven. If desired, brush with any additional sauce and allow to cool.
- Enjoy with vegan ranch, guacamole, on a salad, in a wrap, or as an appetizer.
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