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Buffalo Tempeh Tacos with Celery Radish Slaw & Lettuce Cups
2 or 4 Serving Dinner

Buffalo Tempeh Tacos

with Celery Radish Slaw & Lettuce Cups

Tags: Less Prep Gluten-Free High-Protein
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
560
FAT
39g
CARBOHYDRATES
25g
PROTEIN
28g


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INGREDIENTS

  1. ⅓ cup hot sauce
  2. 2 tbsp vegan butter
  3. 8 oz tempeh, sliced into ¼-inch thick strips
  4. 1½ tbsp pumpkin seeds
  5. 2 celery stalks, thinly sliced
  6. 2 scallions, thinly sliced
  7. 3 radishes, trimmed and thinly sliced
  8. ¼ cup vegan ranch dressing
  9. 1 head baby romaine lettuce
  10. 1 tsp vegetable oil*
  11. Salt*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: soy
Tools: Small saucepan, Baking sheets
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
560
FAT
39g
CARBOHYDRATES
25g
PROTEIN
28g


Get Recipes Delivered

INSTRUCTIONS

1
Bake the Buffalo tempeh

Preheat the oven to 400°F. Add hot sauce and butter to a small saucepan over medium heat. Whisk Buffalo sauce until butter is melted and remove saucepan from heat. Add tempeh to Buffalo sauce and stir. Remove tempeh from saucepan, gently shake to remove excess sauce, and transfer to a foil-lined baking sheet. Bake until crispy, 20 to 22 minutes. Reserve any remaining sauce. TIPS: You will use this saucepan again in the next step. If you don’t have foil, add 2 tsp oil to the baking sheet instead (though tempeh may stick slightly).

2
Toast the pumpkin seeds

Wipe the saucepan clean. Heat pumpkin seeds, 1 tsp vegetable oil, and a pinch of salt over medium heat. Cook until crispy and lightly browned, 2 to 3 minutes. (4-serving meal: use 2 tsp vegetable oil)

3
Prepare the celery radish slaw

Add celery, scallion, radish, and ranch dressing to a large bowl and toss the celery radish slaw.

4
Serve

Place baby romaine lettuce leaves on plates and top with Buffalo tempeh and celery radish slaw. Drizzle the Buffalo tempeh tacos with any remaining Buffalo sauce and toasted pumpkin seeds. Bon appétit!

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