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.
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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:
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- 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
- Place tempeh slices into a ziploc baggie with 1/2 c. buffalo sauce. Allow to soak for 20 minutes.
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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:
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