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Vegan Buffalo Tempeh Strips with Vegan Bleu Cheese Dipping Sauce
Kids love them; husbands make them disappear!

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Vegan Buffalo Tempeh Strips with Vegan Bleu Cheese Dipping Sauce

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Ingredients

Adjust Servings:
2 8 ounce packages, cut into thick strips Tempeh
4 cups Water
Flour Mixture
1/3 cup Flour of Choice
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1 teaspoon Fresh Ground Pepper
Bread Crumb Mixture
1/2 cup Panko Bread Crumbs
1/4 cup Nutritional Yeast
Plant Milk Mixture
1/2 cup Plant Milk
Buffalo Sauce
1/2 cup Vegan Buffalo Sauce
Vegan Bleu Cheese Dipping Sauce
1/2 cup Low-Fat Vegenaise or Silken Tofu
1/2 block, pressed and crumbled with a fork Extra-firm tofu
1 clove, minced Garlic
1/2 teaspoon Pure Maple Syrup
3 Tablespoon Lemon juice
2 teaspoons White Miso Paste
2 teaspoons Apple Cider Vinegar
2 Tablespoons Tahini
3 Tablespoons, chopped Italian Parsley
Vegetables for Dipping
5, peeled and cut into sticks Carrots
5 stalks, cut into strips Celery

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Cuisine:

As an appetizer or an entree, Buffalo Tempeh Strips can be eaten as an appetizer or an entree. You can even place them inside a tortilla or cut them up for a salad topping. Any way you eat them, you will love them.

  • 35 minutes
  • Serves 6
  • Easy

Ingredients

  • Flour Mixture

  • Bread Crumb Mixture

  • Plant Milk Mixture

  • Buffalo Sauce

  • Vegan Bleu Cheese Dipping Sauce

  • Vegetables for Dipping

Directions

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Everyone in my family loves Buffalo Tempeh Strips. Sundays at our house is football, football, and more football during the fall and winter. On Championship Sunday, the pressure for “football” food, rushed in. The kids begged for buffalo “something,” so instead of cauliflower, which I make often, I opted for tempeh.

Although I enjoy cooking on Sundays, football brings the kids home to eat and watch football. Since the entire family has adopted a plant-based diet, food preparation has become much more fun and experimental. They come home more often, because “mom cooks so good;” they can’t pass up an opportunity to eat.

In fact, we all eat at home more than we ever did before, because my food is better than what we get at a restaurant, or at leas more healthy. I don’t know if that is a blessing, or not, but I love to cook, so I guess its a bonus.

Regardless of who you want to win the the Championship, make some healthy, vegan eats to bring your family together.  Whoever goes on to play in the Super Bowl, there is a way to celebrate while eating healthy.  You don’t need to sacrifice taste!

 

 

Steps

1
Done

Prepare Tempeh

Preheat oven to 400.
Bring 4 cups of water to boil over high heat.
Remove tempeh from packages and slice into 15-20 strips.
When water is boiling, lower heat to medium high and add tempeh.
Boil for 15 minutes.
Immediately drain and rinse with cool water.
*Be gentle so not to break the tempeh strips

2
Done

Three Bowls for Preparing Tempeh for Baking

Set out 3 bowls: one with plant milk, one with flour and seasonings, and the third with panko crumbs with nutritional yeast.
Place each strip in plant milk.
Next, coat in flour mixture, then briefly re-dip into milk.
Toss with Panko crumbs/nutritional yeast; coating well while pressing into the tempeh. Set each strip on a baking sheet lined with a silicone baking mat or parchment paper. Repeat process with remaining tempeh strips.
Once all are coated and on baking sheet.
Bake 10 minutes; flip “strips” over and bake an additional 10 minutes.

3
Done

Coat with Buffalo Sauce

Using a spoon, covered cooked tempeh strips with buffalo sauce.
Place back in the oven for 5 minutes.
Remove.

4
Done

Serve

Serve with carrots and celery and vegan bleu cheese dipping sauce.

5
Done

Vegan Bleu Cheese Dipping Sauce

Press tofu until 1 to 1/2 inch thick.
Use only half the tofu block; store the rest to use for another recipe.
Crumble tofu in a bowl and set aside.

6
Done

Combine the other ingredients

In a cup sized blender, combine the following ingredients:
Vegenaise or Silken tofu
Garlic
Maple Syrup
Lemon Juice
White Miso
Apple cider vinegar and Tahini
Blend until smooth.
Pour mixture over crumbled tofu and add chopped parsley.
Stir.
Cover and place in the refrigerator until ready to use.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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