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. The kids 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 least 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!Print
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.
- 2 8 ounce packages of Tempeh, cut into thick strips
- 4 cups Water
- 1/3 cup Flour of Choice (choose gluten-free flour if you are following a gluten-free diet).
- 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 Unsweetened Plant Milk ( I used Almond Milk)
- 1/2 cup Vegan Buffalo Sauce
Vegan “Bleu Cheese” Dipping Sauce:
- 1/2 cup Low-Fat Vegenaise or Silken Tofu1
- 1/2 block Extra Firm Tofu, pressed and crumbled with a fork
- 1 clove Garlic, minced
- 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 Carrots, peeled and cut into sticks
5 stalks Celery, cut into strips
- 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
NOTE: Be gentle so not to break the tempeh strips
While Tempeh is Cooking, Make Vegan “Bleu Cheese” 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.
- Combine the other ingredients in a 1 cup or larger blender cup: 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.
- Cover and place in the refrigerator until ready to use.
Prepare 3 Bowls for Dredging/Coating:
- 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.
Coat with Buffalo Sauce:
- Using a spoon or a brush, cover cooked tempeh strips with buffalo sauce.
- Place back in the oven for 5 minutes.
Serve: Serve on a platter with carrot and celery sticks.