1400 700 vegan bufftempehtacos hero

Buffalo Tempeh Tacos

with Radish Slaw & Ranch

dinner

Dinner Appetizer Mexican High-Protein Gluten-Free Summer Recipes Spring Recipes Party Foods
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
650
FAT
34g
CARBOHYDRATES
56g
PROTEIN
23g

MAIN INGREDIENTS

  1. ⅓ cup hot sauce
  2. 2 tbsp vegan butter
  3. 8 oz tempeh
  4. 2 celery stalks
  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 Salad Dressing
  10. 1 tbsp olive oil*
  11. Salt *
  12. Foil or parchment paper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut)
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Make the Buffalo tempeh

Preheat the oven to 375°F. Combine hot sauce and butter in a small saucepan over medium heat. Whisk until butter is melted and remove saucepan from heat. Slice tempeh into ¼ inch strips, add to the saucepan, and stir. Remove tempeh from the saucepan, gently shake to remove excess sauce, and transfer to a lined baking sheet. Reserve any remaining Buffalo sauce.

2
Bake the buffalo tempeh

Bake the Buffalo tempeh until lightly browned and crispy, 20 to 22 minutes.

3
Prepare the radish slaw

Thinly slice the celery. Thinly slice the scallions. Thinly slice the radishes. Add the sliced vegetables, apple cider vinegar, 1 tbsp olive oil, and a pinch of salt to a large bowl. Toss the radish slaw to combine.

4
Finish the Buffalo tempeh

Once the Buffalo tempeh is done, remove from the oven and drizzle with remaining Buffalo sauce. Wrap corn tortillas in foil and place in the oven to warm, 3 to 5 minutes.

5
Serve

Lay the warm corn tortillas on plates and top with Buffalo tempeh and radish slaw. Drizzle the Buffalo tempeh tacos with ranch dressing. Tuck in!