Buffalo Tempeh Tacos
with Celery Radish Slaw & Lettuce Cups
- ⅓ cup hot sauce
- 2 tbsp vegan butter
- 8 oz tempeh
- 2 corn tortillas
- 2 celery stalks
- 2 scallions
- 3 radishes
- ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
- 1 head baby romaine lettuce
- 1 tbsp vegetable oil*
- Foil or parchment paper*
- *Not included
- For full ingredient list, see Nutrition
- 2 baking sheets
- Small saucepan
Preheat the oven to 400°F. Add hot sauce and butter to a small saucepan over medium heat. Whisk Buffalo sauce until the butter is melted, and remove saucepan from heat. Slice tempeh into ¼ inch thick strips, add to the Buffalo sauce, and stir. Remove tempeh from the saucepan, gently shake to remove excess sauce, and transfer to a lined baking sheet. Bake until crispy, 20 to 22 minutes. Reserve any remaining sauce. TIP: If you don’t have foil or parchment paper, add 2 tsp of oil to the baking sheet instead (though the tempeh may stick slightly).
Slice tortillas into thin strips. Place tortilla strips on a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt. Bake until crispy and lightly browned, tossing halfway, 7 to 8 minutes.
Thinly slice the celery. Thinly slice the scallions. Trim and thinly slice the radishes. Add sliced vegetables and ranch salad dressing to a large bowl, and toss the celery radish slaw to combine.
Place baby romaine lettuce leaves on plates and top with Buffalo tempeh and celery radish slaw. Drizzle the Buffalo tempeh tacos with any remaining Buffalo sauce and top with crispy tortilla strips. Bon appétit!