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 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
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
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BUFFALO TEMPEH TENDERS (BAKED AND ULTRA-CRISPY) | LIVE EAT LEARN
From liveeatlearn.com
4.9/5 (14)Total Time 30 minsCategory Appetizers, Main Dishes, Side Dishes, SnacksCalories 425 per serving
- Marinate: Cut tempeh into thin rectangular tenders. If you're not used to the taste/texture of tempeh, cut them thinner so you'll get more of the breadcrumb crunch. Set in a deep dish and cover with buffalo sauce, tossing to evenly coat. Let marinate at least 1 hour (or up to 12) in the fridge.
- Prep: Preheat oven to 375 degrees F (190 C). Shake excess sauce from the tempeh and set on a plate, reserving the buffalo sauce marinade. Place flour in one bowl, egg in another, and panko + salt and pepper in the last, with a parchment-lined baking sheet at the end. Add half of the reserved buffalo sauce to the egg and whisk.
- Bread: Coat each tempeh tender lightly in flour, then egg, then bread crumbs, and set on the baking sheet.
- Bake: Bake for 10 to 15 minutes, flipping halfway through, until golden brown. Brush each tender with remaining buffalo sauce, then return to the oven for 5 minutes, until slightly dry.
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5/5 (2)Total Time 55 minsCategory Vegetarian SidesCalories 123 per serving
- Add the slice tempeh to a bowl and pour in 1/2 cup of the buffalo sauce. Gently stir together to coat the tempeh. Then, cover the bowl and add to the fridge to marinate for at least 30 minutes or overnight.
- Remove the marinated tempeh from the fridge and preheat the oven to 400F. Mix the breadcrumbs and cornstarch together in a small bowl. Then, take each slice of tempeh and dip it into the breadcrumb/cornstarch mixture until evenly coated.
- Place the breaded tempeh onto a parchment lined baking sheet in a single layer and bake for 15 minutes until crisp and browned. For even crispier tempeh, you can lightly spray with oil before baking. I also recommend flipping halfway through for the best results.
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Ratings 9Calories 21 per servingCategory Appetizer, Snack
- Add 1/2 cup buffalo sauce, garlic powder, chili powder & pepper to a bowl. Stir to combine. Add the tempeh strips to the bowl and gently stir to combine until coated evenly. Place in the fridge to marinate for 30 minutes.
- When you are ready to cook them, add panko breadcrumbs to a bowl. Working 3 strips at a time, add them to the panko and coat on both sides. Place coated strips on a plate. Repeat until all of the strips are coated. Reserve the remaining marinade in the bowl.
- Spray air fryer basket with non-stick spray (optional) and place strips in a single layer - you may need to work in batches. Cook at 330 degrees for 12-15 minutes.
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- Add all the sauce ingredients to a pot, bring them to a boil, and keep stirring while the sauce thickens.
- Mix the starch with chilli powder and salt in a bowl; pour two-thirds of the sauce in another bowl. Roll the tempeh first in the starch and then in the sauce.
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