Baked Buffalo Tempeh Tenders

Lately I have been like a mad scientest in the kitchen. I have been inspired, making lists of recipes, buying fun kitchen pans, and creating recipe after recipe. I have 4 posts bursting at the seams to be posted and 2 more brewing in my brain that I am going to tackle today. The only problem is that I have nothing to really say over here. I’m sitting here completely without a thought. Enjoy the silence while it lasts.

Baked Buffalo Tempeh Tenders - Fork & Beans

So I will just follow that lead, shut my trap, and allow the pictures to do the talking:

 

Baked Buffalo Tempeh Tenders - Fork & Beans

Baked Buffalo Tempeh Tenders Recipe

Gluten, egg, and dairy-free

Makes 8 “tenders”

INGREDIENTS

  • 8 2″ slices of tempeh
  • 2 c. Rice Chex
  • 1 c. buffalo sauce (store bought)
  • 1/4 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • Veganaise Blue Cheese Dressing

DIRECTIONS

  1. Taking the block of tempeh, cut into 4 2″ pieces. Cut each piece in half so you have 8 pieces total that are still 2″.
  2. Place tempeh into a ziploc baggie with 1/2 c. buffalo sauce. Allow to soak for 20 minutes.
  3. Preheat oven to 375 degrees.
  4. In a food processor, blend 1 c. of the Rice Chex so it becomes flour-like. With your hands, crush the remaining 1 c. so the Chex is in chunkier bits.
  5. Combine all 2 c. of Rice Chex, paprika, cayenne, and a pinch of salt together. Place in a shallow dish.
  6. Take tempeh and dip into Chex flour mix and coat on all sides. Place onto a baking sheet lined with parchment paper.
  7. Baked tempeh for 10 minutes.
  8. Brush with remaining 1/2 c. buffalo sauce (you might need more to coat) on all sides. Bake another 1 minute.
  9. Serve with Veganaise Blue Cheese dressing and celery sticks.

Or you can place the tempeh onto a bed of lettuce smothered with non-dairy blue cheese dressing and have yourself a Buffalo Tempeh Salad:

Baked Buffalo Tempeh Tenders - Fork & Beans

 

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Comments

  1. I just made these last night and they were awesome! I steamed the tempeh for 10 minutes before marinading them in the hot sauce. That really helped with the texture and taste of the final product! I didn’t have Rice Chex lying around so i used Chickpea flour instead and they came out great! can’t wait to try them with the Rice Chex to get that crunchy texture. yum!

  2. I cannot find veganaise blue cheese dressing anywhere. I tried Whole Foods, Sun and Earth(a natural market, I have even looked online. Where would you reccommend purchasing it if you live in Annapolis, MD.

  3. This is going to sound silly but every time it make Tempe it tastes bitter unless I boil it for a long time. The question is do you boil it before you soak it?

    • I steam my tempeh for 10 minutes before I make anything. Tip from Colleen Patrick-Goudreau to get rid of bitter taste.

  4. Made these last night. Really tasty! Liked the leftovers even more today when reheated in the oven, same preparation as first time. Loved the idea of having ground and coarse rice chex. Great idea.

  5. Head’s up – TJ’s organic 3-grain tempeh is not gluten-free (contains barley). You may be able to tolerate it if you’re just sensitive, but if you’ve Celiac’s or a more serious wheat allergy, I’d sub another tempeh in.

  6. OMG these look beyond, beyond! Making them tomorrow. btw, I had no idea there was Vegenaise Bleu Cheese, brilliant! Now I do, thanks to you.

    First time visiting your blog and so inspired, thank you for all the lovely and scrumptious looking recipes. Plan on coming back again and again.

    • Hi Chris! Thank you for stopping by–so delighted to hear that you like what you are seeing over at this little corner of the internet world :) Let me know if you need anything while you are here :) xo

  7. Looks like a great recipe, but you might want to note that buffalo sauce contains butter (that’s what makes it buffalo sauce) and therefore this is not vegan or dairy free.

  8. Hi I was curious where you got your tempeh, because wherever I go to get it the ingredients seem to have gluten in it.

  9. Michelle says:

    I’m from Europe and we don’t have Rice Chex here :( What would you say would be best to substitute it with? We also don’t have Veganaise Blue Cheese dressing :( But I figure you can vary with the sauces on this one.

    • Hi Michelle! I’m not really sure what you do have available in Europe but any type of cereal that has a nice crunch to it (a corn or rice flake sort?) would work just fine. Good luck ;)

  10. These are DELICIOUS! They were SOOOOO easy to make, so tasty and so filling! Thank you for making me a convert! :D

  11. Amazing! Again, I don’t know how you do it.

  12. Kat Boha says:

    I made these for an Easter brunch-I had to make them more sweet BBQ rather than spicy so everyone could eat but I got nothing but compliments. My mother told me she’d eat them whenever I felt like making them! I’ll try them buffalo style when I’m making them just for me. Amazing recipe-thanks!

  13. I made these last night and they are DELICIOUS! Thanks for the awesome recipe!

  14. As a new vegan I tried this skeptically. YUMMMMMMMM!! Loved them on a salad! Thanks for this great idea!

  15. Yummyyyyy! These look and sound delicious friend :) I miss you and was SO happy to hear from you today! Thanks so much for saying hello! I hope you are doing well my dear, let’s catch up soon!!! lots of hugs to you!

  16. What a fabulous way to use rice chex, I’m sure it gives the tenders a nice crunch. I didn’t know there was Veganaise Blue Cheese either! Woot.

  17. OMG, this sounds and looks amazing! I love buffalo tofu but haven’t ever tried buffalo sauce on tempeh. Good idea on the Rice Chex, too…must make.

  18. Oh, man! I love buffalo sauce. These sound so delicious and easy too!

  19. Sweet baby Jesus, did you just say Vegenaise BLUE CHEESE?!?!?!? How did I not know this existed? That’s going on my grocery list for Saturday, and these tenders are going on my menu for next week!!!

  20. I like buffs….

  21. This is a nice change from your strike, I must say! These look great!

  22. Yummmmmmmm!

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