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Baked Buffalo Tempeh Tenders

February 21, 2013 by Cara

Gluten free-crusted tempeh baked to perfection with buffalo sauce. It’s a kid-approved Meatless Meal with these 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 FOUR 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.

RELATED: Buffalo Totchos

A plate of baked buffalo tempeh tenders with celery sticks and blue cheese dressing.

So I will just follow that lead, shut my trap, and allow the pictures of these Baked Buffalo Tempeh Tenders to do all of the talking:

A plate of baked buffalo tempeh tenders with celery sticks and blue cheese dressing.

RELATED: The Ultimate Tempeh Sandwich 

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A plate of baked buffalo tempeh tenders with celery sticks and blue cheese dressing.

Baked Buffalo Tempeh Tenders

★★★★★ 4.7 from 3 reviews
  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 8 Tempeh Tenders 1x
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Ingredients

Scale
  • 8 2″ slices of tempeh, lightly steamed
  • 2 c. Rice Chex (or crunchy gluten free cereal)
  • 1 c. store-bought buffalo sauce
  • 1/4 tsp. smoked paprika
  • 1/8 tsp. cayenne pepper
  • Veganaise brand Blue Cheese Dressing

Instructions

  1. Place tempeh slices into a ziploc baggie with 1/2 c. buffalo sauce. Allow to soak for 20 minutes.
  2. Preheat oven to 375 degrees.
  3. 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. Mix together. Add the paprika, cayenne, and a pinch of salt together in a shallow dish.
  4. Dip the tempeh slices into Chex flour mix and coat on all sides. Place onto a baking sheet lined with parchment paper. Bake tempeh for 10 minutes.
  5. Brush with remaining 1/2 c. buffalo sauce (you might need more to coat) on all sides. Bake another 1 minute. Serve with Veganaise Blue Cheese dressing and celery sticks place the tempeh onto a bed of lettuce smothered with non-dairy blue cheese dressing and have yourself a Buffalo Tempeh Salad:

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

RELATED: Chinese Tempeh Salad

A photo compilation of Baked Buffalo Tempeh Tenders with celery sticks and a vegan blue cheese dressing

 

 

 

YOU ALSO MIGHT LIKE:

  • The Ultimate Tempeh SandwichThe Ultimate Tempeh Sandwich
  • Spicy Chipotle Blackened Tempeh WrapsSpicy Chipotle Blackened Tempeh Wraps
  • Buffalo TotchosBuffalo Totchos
  • Tempeh BaconTempeh Bacon

Filed Under: Dairy-Free, Egg Free, Gluten-Free, Kid-Friendly, Nut Free, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Gluten-Free Pita Bread
Next Post: Mini Chocolate Bundt Cakes »

Reader Interactions

Comments

  1. sandra kowalski

    January 17, 2019 at 7:18 am

    I love, love, love wing sauce but not wings so was thrilled to find this recipe. Prepared exactly as directed except doubled the measurement of spices in the Chex breading. With a few minutes of baking left, I threw some broccoli on the pan and drizzled with the buffalo sauce as well. Not a fan of blue cheese either so I put the baked tempeh and broccoli over a bed of chopped romaine and grape tomatoes, covered with freshly grated cheddar and topped with scallions. Easy and Delicious!! Next time I might put the salad on top of some sort of grain…

    ★★★★★

  2. BraD

    April 11, 2018 at 7:57 pm

    These were very very good! I used a gluten free Pablo breadcrumb instead of the Chex. I also made my own homemade vegan ranch. I am two months vegan and loving the WHOLE NEW WORLD OF FOOD that I’m learning about! Thanks for the recipe!

    • BraD

      April 11, 2018 at 7:57 pm

      Panko **

  3. Pam

    March 1, 2016 at 11:20 pm

    My oven doesn’t want to crisp up my tempeh, so I increased the temp and time.

    ★★★★

  4. Jessica

    February 11, 2015 at 11:27 am

    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!

  5. Jade

    June 30, 2014 at 11:03 am

    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.

    • Cara

      July 3, 2014 at 6:56 am

      Here you go Jade, I found several places hopefully near you that have Follow Your Heart’s Blue Cheese Dressing: http://followyourheart.com/store-locator/ Hope this helps!

      • JONATHAN RYS

        September 28, 2017 at 6:32 pm

        Yeah, I checked the link and still couldn’t find it in the greater Boston area, also the product is listed twice in their listing each with a different link, so maybe there’s just some issue with finding that particular product?

  6. Diane

    June 3, 2014 at 4:13 am

    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?

    • Devoe6

      January 17, 2015 at 2:46 pm

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

      • AuTumn

        August 15, 2016 at 7:33 am

        This is my first time using tempeh how do I boil it?

        ★★★★★

        • Cara

          August 15, 2016 at 10:36 am

          Place in a saucepan of 1 c. boiling water. Cover and boil for a few minutes and drain 🙂

  7. Kayla

    December 14, 2013 at 10:30 pm

    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.

  8. EKM

    November 5, 2013 at 6:25 am

    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.

  9. Chris

    September 29, 2013 at 3:28 am

    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.

    • Cara

      October 6, 2013 at 9:14 am

      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

  10. Kate

    September 2, 2013 at 6:31 pm

    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.

    • Cara

      September 2, 2013 at 6:47 pm

      Not necessarily true, Kate. The sauce I got at the store does not have dairy…

  11. Devin

    June 12, 2013 at 4:41 am

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

    • Cara

      June 12, 2013 at 8:11 am

      Hi Devin,
      I get my tempeh from Trader Joe’s. It should typically be gluten-free unless it is flavored. Hope this helps!

      • Jess

        August 30, 2013 at 10:42 am

        doesn’t it have barley in it?

        either way, these look delish!!!

  12. Michelle

    May 8, 2013 at 9:23 am

    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.

    • Cara

      May 8, 2013 at 5:05 pm

      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 😉

  13. Amy

    May 4, 2013 at 8:08 am

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

  14. mmmarzipan

    April 15, 2013 at 12:25 pm

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

  15. Kat Boha

    April 2, 2013 at 8:34 pm

    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!

  16. Amy

    March 22, 2013 at 8:14 am

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

    • Cara

      March 24, 2013 at 10:05 am

      YAY! I love it when the recipe works out for others. Glad you liked it.

  17. Beth

    March 16, 2013 at 5:29 pm

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

    • Cara

      March 18, 2013 at 8:22 am

      HOORAY! A recipe success 🙂 So glad that you liked them, Beth!

  18. Nora @ Natural Noshing

    February 25, 2013 at 11:10 am

    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!

    • Nora @ Natural Noshing

      February 25, 2013 at 11:10 am

      PS. Love your new site :)!!!

  19. Anna {Herbivore Triathlete}

    February 24, 2013 at 7:22 am

    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.

  20. Molly (SprueStory)

    February 23, 2013 at 3:02 pm

    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.

  21. Cadry

    February 23, 2013 at 5:07 am

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

  22. Lizzie

    February 21, 2013 at 12:58 pm

    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!!!

    • Cara

      February 22, 2013 at 6:35 am

      hehehe. They also have a Caesar dressing too. Happy shopping (and eating!) xo

  23. Greg

    February 21, 2013 at 9:53 am

    I like buffs….

    • Cara

      February 22, 2013 at 6:33 am

      Yes you do!

  24. Brooke (Crackers on the Couch)

    February 21, 2013 at 9:28 am

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

    • Cara

      February 22, 2013 at 6:34 am

      I must agree! I needed a good streak after that horrible strike 🙂

  25. Kierstan @ Life {and running} in Iowa

    February 21, 2013 at 8:50 am

    Yummmmmmmm!

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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