Buffalo Tempeh Recipes

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.

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.

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!