1400 700 vegan buffalotempehtacoswithceleryradishslaw horizontal

Buffalo Tempeh Tacos

with Celery Radish Slaw & Lettuce Cups

dinner

Comfort Foods <600 Calories Gluten-Free High-Protein Leafy Greens Lettuce Romaine Root Vegetables Tempeh American Appetizer Dinner
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
560
FAT
34g
CARBOHYDRATES
36g
PROTEIN
22g

MAIN INGREDIENTS

  1. ⅓ cup hot sauce
  2. 2 tbsp vegan butter
  3. 8 oz tempeh
  4. 2 corn tortillas
  5. 2 celery stalks
  6. 2 scallions
  7. 3 radishes
  8. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  9. 1 head baby romaine lettuce
  10. 1 tbsp vegetable oil*
  11. Salt and pepper*
  12. Foil or parchment paper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nut
Nutrition

TOOLS

  • 2 baking sheets
  • Small saucepan

INSTRUCTIONS

1
Bake the Buffalo tempeh

Preheat the oven to 400°F. Combine the hot sauce and butter in a small saucepan over medium heat. Whisk until butter is melted and remove saucepan from heat. Slice tempeh into ¼ inch thick strips, add to the Buffalo sauce, and toss. Remove tempeh from saucepan, shaking gently to remove excess sauce, and transfer to a lined baking sheet. Bake until crispy, 20 to 22 minutes. Reserve any remaining Buffalo sauce for topping.

2
Crisp the tortillas

Slice corn 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.

3
Prepare the celery radish slaw

Thinly slice the celery stalks. Thinly slice the scallions. Trim and thinly slice the radishes. Add the sliced vegetables and ranch dressing to a large bowl. Toss to combine.

4
Serve

Place lettuce on large plates and top with Buffalo tempeh, celery radish slaw, and crispy tortilla strips. Drizzle with the remaining Buffalo sauce. Enjoy!