Buffalo Tempeh Tacos

Rinse and dry the celery (including the leaves), apple, and scallion. Set aside. Preheat your oven to 375°F.

Place a small saucepan over medium heat and add the Frank’s Red Hot and vegan butter. Whisk until butter is melted, add a pinch of salt, and remove the buffalo sauce from heat. Line a baking sheet with parchment paper. Slice tempeh lengthwise into thin strips (¼ inch thick) and lay on parchment. Pour the sauce over the tempeh, sprinkle with salt and pepper, and let marinate for 10 minutes.

In a small bowl, whisk together the vegan mayonnaise, garlic powder, onion powder, dried parsley, soy milk, and ½ tsp of the apple cider vinegar. Whisk, season with salt and pepper and set crema aside in refrigerator.

Place the marinated buffalo tempeh in the oven and bake until lightly browned and a little crispy, about 20 minutes. Wrap the corn tortillas in foil and set aside.

Pick off the celery leaves and place in a small bowl. Thinly slice the celery stalk and scallion and add to the small bowl. Cut half of the apple into thin ¼-inch sticks — you can save the other half for snacking! Add the sliced apple to the bowl with 1 tbsp olive oil and the remaining 1 tbsp apple cider vinegar. Season slaw with salt and pepper and toss well.

Place corn tortillas in the oven for 5 minutes to warm. Lay 3 warm tortillas on each plate and top with the buffalo tempeh and celery apple slaw. Drizzle with ranch crema and serve with extra sauce on the side for dipping!