Buffalo Tempeh Tacos
with Radish Slaw & Ranch Dressing
- ⅓ cup hot sauce
- 2 tbsp vegan butter
- 8 oz tempeh
- 2 stalks celery
- 2 scallions
- 4 radishes
- 1 tbsp apple cider vinegar
- 6 corn tortillas
- ¼ cup Follow Your Heart High Omega Vegan Ranch
- 1 tbsp olive oil*
- Salt and pepper*
- Foil or parchment paper*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan
- Baking sheet
Preheat the oven to 375°F. Combine the hot sauce and vegan butter in a small saucepan over medium heat. Whisk until butter is melted and remove from heat. Slice tempeh into thin strips, about ¼ inch thick. Toss tempeh slices in the buffalo sauce, use a slotted spoon to transfer to a lined baking sheet. Sprinkle with salt and pepper, and let tempeh marinate for 5 minutes. Reserve the remaining Buffalo sauce.
Place the Buffalo tempeh in the oven and bake until crispy in places, about 20 to 22 minutes.
Thinly slice the celery. Thinly slice the scallions. Thinly slice the radishes. Add the vegetables to a large bowl along with the apple cider vinegar and 1 tbsp olive oil. Season radish slaw with salt and pepper and toss.
Wrap the corn tortillas in foil and place in the oven to warm, about 5 minutes. Once the Buffalo tempeh is ready, remove it from the oven and drizzle with remaining Buffalo sauce
Lay the warm tortillas on large plates and top with Buffalo tempeh and radish slaw. Drizzle tacos with ranch dressing and any remaining Buffalo sauce. Olé!