Name: Buffalo Tempeh Tenders
Total time: PT5400.0S
Yield: 2
Ingredients: 8 ounce Tempeh; 3/4 cup Buffalo Sauce; 1 tablespoon Flaxseed Meal; 2 1/2 tablespoon Water; 1/2 cup All-Purpose Flour; 1 cup Panko Breadcrumbs; 1/4 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; to taste Ranch Dressing; to taste Celery

These Buffalo Tempeh Tenders are baked to crispy perfection and slathered in buffalo sauce to make the most addictive vegetarian comfort food! You can use a regular egg in the place of the flax and water if desired.

Low-Fat

Oven

Finger Food

Intermediate

Quick

Buffalo Tempeh Tenders

calories

total_fat

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trans_fat

cholesterol

total_carbohydrate

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Tempeh

ounce

Buffalo Sauce

Flaxseed Meal

tablespoon

Water

All-Purpose Flour

Panko Breadcrumbs

Salt

teaspoon

Ground Black Pepper

Ranch Dressing

to taste

Celery

Cut {@0:} into thin rectangular tenders. If you’re not used to the taste or texture of tempeh, cut them thinner so you’ll get more of the breadcrumb crunch.

Cut Tempeh (8 ounce) into thin rectangular tenders. If you’re not used to the taste or texture of tempeh, cut them thinner so you’ll get more of the breadcrumb crunch.

Set in a deep dish and cover with {@0:}, tossing to evenly coat. Let marinate at least 1 hour, or up to 12, in the fridge.

Set in a deep dish and cover with Buffalo Sauce (3/4 cup), tossing to evenly coat. Let marinate at least 1 hour, or up to 12, in the fridge.

Preheat oven to 375 degrees F (190 degrees C).

Combine {@0:} and {@1:}. Let thicken for 10 minutes, then use in place of egg.

Combine Flaxseed Meal (1 tablespoon) and Water (2 1/2 tablespoon). Let thicken for 10 minutes, then use in place of egg.

Shake excess sauce from the tempeh and set on a plate, reserving the buffalo sauce marinade. Place {@2:} in one bowl, egg substitute in another, and a mixture of {@1:}, {@3:}, and {@0:} in the last, with a parchment-lined baking sheet at the end. Add half of the reserved buffalo sauce to the flaxseed mixture and whisk.

Shake excess sauce from the tempeh and set on a plate, reserving the buffalo sauce marinade. Place All-Purpose Flour (1/2 cup) in one bowl, egg substitute in another, and a mixture of Panko Breadcrumbs (1 cup), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) in the last, with a parchment-lined baking sheet at the end. Add half of the reserved buffalo sauce to the flaxseed mixture and whisk.

Coat each tempeh tender lightly in flour, then egg, then bread crumbs, and set on the baking sheet.

Bake for 10-15 minutes, flipping halfway through, until golden brown.

Brush each tender with remaining buffalo sauce, then return to the oven for 5 minutes, until slightly dry.

Serve warm with Ranch Dressing ( to taste) and Celery ( to taste). Enjoy!

Serve warm with Ranch Dressing (to taste) and Celery (to taste). Enjoy!

Buffalo Tempeh Tenders

1HR 30MINS

$2.57

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions