Buffalo Tempeh Tacos with Radish Slaw & Ranch Dressing

Buffalo Tempeh Tacos

with Radish Slaw & Ranch Dressing

GET RECIPES DELIVERED
dinner

Appetizer Quick and Easy Comfort Foods Summer Recipes Party Foods Spring Recipes High-Protein Gluten-Free Root Vegetables Tempeh Dinner Mexican American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
510
FAT
31g
CARBOHYDRATES
56g
PROTEIN
24g

MAIN INGREDIENTS

  1. ⅓ cup hot sauce
  2. 2 tbsp vegan butter
  3. 8 oz tempeh
  4. 2 stalks celery
  5. 2 scallions
  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. Foil or parchment paper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Make the Buffalo tempeh
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.
2
Bake the buffalo tempeh
Place the Buffalo tempeh in the oven and bake until crispy in places, about 20 to 22 minutes.
3
Prepare the slaw
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.
4
Finish the Buffalo tempeh
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
5
Serve
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!