Buffalo Tempeh Tacos with Radish Slaw & Ranch Dressing

Buffalo Tempeh Tacos

with Radish Slaw & Ranch Dressing

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
820
FAT
53g
CARBOHYDRATES
67g
PROTEIN
28g

MAIN INGREDIENTS

  1. ½ cup hot sauce
  2. 3 tbsp vegan butter
  3. 1 package tempeh
  4. 1 stalk celery
  5. 1 scallion
  6. 4 radishes
  7. 1 tbsp apple cider vinegar
  8. 6 corn tortillas
  9. ¼ cup Follow Your Heart High Omega Vegan Ranch
  10. 1 tbsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition.
Allergens: soy
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet
  • Foil or parchment paper

INSTRUCTIONS

1
Marinate the tempeh
Preheat the oven to 375°F. Combine hot sauce and vegan butter in a small saucepan over medium heat. Whisk Buffalo sauce until the butter is melted, about 1 minute. Slice tempeh into thin strips, about ¼ inch thick. Toss sliced tempeh with Buffalo sauce and transfer to a foil-lined baking sheet. Sprinkle with salt and pepper and marinate tempeh on sheet for 5 minutes. Reserve remaining Buffalo sauce for Step 4.
2
Prepare the slaw
Thinly slice the celery. Thinly slice the scallion. Slice the radishes into thin half moons. Add sliced celery, sliced scallion, and sliced radishes to a medium bowl. Add the apple cider vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to the bowl. Toss the radish slaw to combine.
3
Bake the buffalo tempeh
Place the Buffalo tempeh in the oven and bake until lightly browned, about 20 to 22 minutes. Remove tempeh from the oven and drizzle with remaining Buffalo sauce. Wrap the corn tortillas in foil and place in the oven to warm, about 5 minutes.
4
Serve
Lay the warm tortillas on large plates and top with Buffalo tempeh and radish slaw. Drizzle with ranch dressing. Enjoy!