Ingredients

The following ingredients have 2 Servings
  • 1 8-oz package tempeh (226 g)
  • ¾ cup buffalo sauce (170 mL)
  • ½ cup all-purpose flour (65 g)
  • ¼ tsp each salt and pepper
  • 1 large egg or flax egg*
  • 1 cup panko breadcrumbs (50 g)
  • To serve: ranch or bleu cheese, celery

Instruction

  • Steam (Optional): Prepare a steamer basket on the stove. Cut tempeh into thin rectangular tenders. Place tempeh in a single layer in the basket, cover, and steam for 10 minutes. This is optional, but helps to remove the bitter flavor of tempeh!
  • Marinate: Place tempeh in a deep dish and cover with buffalo sauce, tossing to evenly coat. Let marinate at least 1 hour (or up to 12) in the fridge.
  • Prep: Preheat oven to 375 °F (190°C). Shake excess sauce from the tempeh and set on a plate, reserving the buffalo sauce marinade. Combine flour, salt, and pepper in one bowl, egg in another bowl, and panko in the last bowl, with a parchment-lined baking sheet at the end.
  • Bread: Coat each tempeh tender lightly in flour, then egg, then bread crumbs, and set on the baking sheet.
  • Bake: Bake for 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.