Buffalo Tempeh Tacos

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.

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

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.

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.

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!