What’s Cookin’ Wednesday – Buffalo Tempeh

Before we switched to vegetarian/plant based we used to eat a TON of buffalo chicken. So when I was able to replicate that using tempeh it was such a game changer for me! In my opinion this recipe works best in an air fryer, but the oven does just as good!

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Ingredients:

-1 8 oz block tempeh

-1 cup Franks Red Hot Buffalo Sauce

-3/4 cup panko breadcrumbs

-2 tbs garlic powder

-2 tsp salt

Directions:

-Preheat oven to 400 or turn on air fryer to 385

-Cut tempeh into strips then cut the strips in half (long ways)

-In a plastic baggie (we use reusable ones, linked here) combine tempeh strips, buffalo sauce, garlic powder, salt, panko crumbs

-Shake to evenly coat tempeh strips

-Spray a baking sheet, use parchment paper, or a reusable baking mat (linked here) and evenly distribute the tempeh strips along the sheet

-Bake for 20-25 minutes

-Serve with ranch or your favorite dipping sauce

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