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–+ servings
Buffalo tempeh nuggets on a serving plate with a side of ranch and garnished with parsley.

Buffalo Tempeh

This Buffalo Tempeh is a versatile option, perfect for an appetizer, a spicy game day snack, or a delicious addition to salads or wraps. The tempeh is breaded and baked to a crispy, golden perfection then generously coated in a tangy, spicy, and buttery vegan buffalo sauce.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Liv King

Ingredients
 

  • 1 8oz Package of Tempeh sliced into triangles or cubes
  • 1 cup Panko Breadcrumbs use gluten-free if needed
  • ¼ cup All-Purpose Flour use gluten-free if needed
  • 1 tablespoon Nutritional Yeast
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Kosher Salt see note
  • ¼ teaspoon Smoked Paprika
  • Pinch of Black Pepper
  • ½ cup Plant-Based Milk unsweetened
  • Drizzle of Avocado Oil
  • ¾ cup Vegan Buffalo Sauce

Instructions

  • Preheat oven to 450F.
  • Slice the tempeh into small triangles or cubes.
  • In a shallow bowl, add the panko breadcrumbs and a pinch of salt. Set aside.
  • Whisk together the all-purpose flour, nutritional yeast, onion powder, garlic powder, kosher salt, smoked paprika, and black pepper in a shallow bowl. Pour in the unsweetened plant-based milk and whisk until smooth. Set aside.
  • Coat each tempeh piece in the batter and drip off any excess then toss immediately into the breadcrumbs. Place onto a parchment-lined baking tray. Continue until all the tempeh has been battered and coated in breadcrumbs.
  • Lightly spray or drizzle with avocado oil.
  • Bake for 25-30 minutes or until crispy and golden brown, flipping halfway.
  • Toss in buffalo sauce until coated- you'll need roughly ¾ cup of buffalo sauce. Toss until just coated, you don't want them to be soggy. Return to the oven for an additional 5 minutes.
  • Serve with vegan ranch, celery, and carrots. Enjoy!

Notes

Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half. 
 
I used a homemade buffalo sauce but store-bought can be used if desired. Use about ¾ cup- but you want to add just enough so that they are coated but not dripping in sauce or they will be soggy.
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