Buffalo Tempeh Black Bean Tacos

Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper. Slice tempeh into thin strips, about ¼ inch thick. Combine hot sauce and vegan butter in a small saucepan over medium heat and whisk until melted. Toss the sliced tempeh in the Buffalo sauce and transfer to the baking sheet using a slotted spoon. Reserve any remaining Buffalo sauce in a small bowl.

Place the Buffalo tempeh in the oven and bake until lightly browned, about 20 to 22 minutes. Remove from the oven and drizzle with remaining Buffalo sauce.

Thinly slice the celery. Thinly slice the scallion. Slice the radishes into thin half moons. Halve the lime and cut half into wedges. Add sliced celery, sliced scallion, and sliced radishes to a medium bowl. Add the juice from just half the lime, 1 tbsp (2 tbsp) olive oil, and a pinch of salt and pepper to the bowl. Toss the radish slaw to combine.

Drain and rinse the black beans. Rinse the saucepan and return to medium heat. Add the black beans, 2 tbsp (4 tbsp) water, and a pinch of salt and cook until hot, about 2 to 3 minutes. Mash the black beans with the back of a fork.

Wrap the corn tortillas in foil and place in the oven to warm, about 5 minutes. Lay the warm tortillas on large plates and top with mashed black beans, Buffalo tempeh, and radish slaw. Drizzle with ranch dressing and serve with remaining lime wedges. Enjoy!