Buffalo Tempeh Nachos

Preheat oven to 425°F. Line a baking sheet with parchment paper or foil. Chop the tempeh into 1 inch pieces. Peel and mince half the onion, then dice the remainder into 1 inch pieces. Transfer the diced tempeh, just the diced onion, just half the Buffalo sauce, and a pinch of salt and pepper to the prepared baking sheet. Toss to coat evenly, then roast until golden brown in places, about 12 to 15 minutes.

Toast the corn tortillas directly on the racks until crispy and slightly browned, about 5 to 8 minutes. Remove the toasted tortillas from the oven and allow to cool.

Dice the celery and tomato into ½ inch pieces. Halve the lime and cut one half into wedges. Add the minced onion, diced celery, diced tomato, corn kernels, just half the lime juice, and a pinch of salt and pepper to a medium bowl. Toss to combine.

Add the ranch dressing, sour cream, and a pinch of salt and pepper to a small bowl. Stir until well combined.

Using your hands, break the toasted tortillas into large pieces. Drizzle the remaining Buffalo sauce over the roasted tempeh and roasted onions, then toss to coat evenly. Divide the tortilla chips, shredded green cabbage, Buffalo tempeh, and roasted onions between large plates. Top with celery salsa and ranch crema. Serve with lime wedges. Enjoy!