Buffalo Tempeh Tacos with Celery Apple Slaw and Ranch Crema

Buffalo Tempeh Tacos

with Celery Apple Slaw and Ranch Crema

GET RECIPES DELIVERED
dinner

Comfort Foods Summer Recipes Fall Recipes Party Foods Nut-Free Gluten-Free High-Protein Fruit Tempeh Appetizer Dinner Mexican
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
830
FAT
56g
CARBOHYDRATES
62g
PROTEIN
25g

MAIN INGREDIENTS

  1. 5 oz celery
  2. 1 granny smith apple
  3. 1 scallion
  4. ½ cup Frank’s Red Hot
  5. 3 tbsp vegan butter
  6. Parchment paper
  7. 8 oz tempeh
  8. ¼ cup vegan mayonnaise
  9. ⅛ tsp garlic powder
  10. ⅛ tsp onion powder
  11. ½ tsp dried parsley
  12. 2 tbsp soy milk
  13. 1 tbsp + ½ tsp apple cider vinegar
  14. 6 corn tortillas
  15. 1 tbsp olive oil*
  16. Salt and pepper*
  17. *Not included

TOOLS

  • Baking sheet
  • Whisk

INSTRUCTIONS

1
Prep the produce
Rinse and dry the celery (including the leaves), apple, and scallion. Set aside. Preheat your oven to 375°F.
2
Marinate the tempeh
Place a small saucepan over medium heat and add the Frank’s Red Hot and vegan butter. Whisk until butter is melted, add a pinch of salt, and remove the buffalo sauce from heat. Line a baking sheet with parchment paper. Slice tempeh lengthwise into thin strips (¼ inch thick) and lay on parchment. Pour the sauce over the tempeh, sprinkle with salt and pepper, and let marinate for 10 minutes.
3
Make the ranch crema
In a small bowl, whisk together the vegan mayonnaise, garlic powder, onion powder, dried parsley, soy milk, and ½ tsp of the apple cider vinegar. Whisk, season with salt and pepper and set crema aside in refrigerator.
4
Bake the buffalo tempeh
Place the marinated buffalo tempeh in the oven and bake until lightly browned and a little crispy, about 20 minutes. Wrap the corn tortillas in foil and set aside.
5
Make the slaw
Pick off the celery leaves and place in a small bowl. Thinly slice the celery stalk and scallion and add to the small bowl. Cut half of the apple into thin ¼-inch sticks — you can save the other half for snacking! Add the sliced apple to the bowl with 1 tbsp olive oil and the remaining 1 tbsp apple cider vinegar. Season slaw with salt and pepper and toss well.
6
Build the tacos
Place corn tortillas in the oven for 5 minutes to warm. Lay 3 warm tortillas on each plate and top with the buffalo tempeh and celery apple slaw. Drizzle with ranch crema and serve with extra sauce on the side for dipping!