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

Baked Buffalo Tempeh Tenders

  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 8 Tempeh Tenders 1x


  • 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


  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: