Gluten free-crusted tempeh baked to perfection with buffalo sauce. It’s a kid-approved Meatless Meal with these Baked Buffalo Tempeh Tenders!
Lately I have been like a mad scientest in the kitchen. I have been inspired, making lists of recipes, buying fun kitchen pans, and creating recipe after recipe. I have FOUR posts bursting at the seams to be posted and 2 more brewing in my brain that I am going to tackle today. The only problem is that I have nothing to really say over here. I’m sitting here completely without a thought. Enjoy the silence while it lasts.
RELATED: Buffalo Totchos
So I will just follow that lead, shut my trap, and allow the pictures of these Baked Buffalo Tempeh Tenders to do all of the talking:
RELATED: The Ultimate Tempeh Sandwich
Print
Baked Buffalo Tempeh Tenders
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 8 Tempeh Tenders 1x
Ingredients
Scale
- 8 2″ slices of tempeh, lightly steamed
- 2 c. Rice Chex (or crunchy gluten free cereal)
- 1 c. store-bought buffalo sauce
- 1/4 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
- Veganaise brand Blue Cheese Dressing
Instructions
- Place tempeh slices into a ziploc baggie with 1/2 c. buffalo sauce. Allow to soak for 20 minutes.
- Preheat oven to 375 degrees.
- In a food processor, blend 1 c. of the Rice Chex so it becomes flour-like. With your hands, crush the remaining 1 c. so the Chex is in chunkier bits. Mix together. Add the paprika, cayenne, and a pinch of salt together in a shallow dish.
- Dip the tempeh slices into Chex flour mix and coat on all sides. Place onto a baking sheet lined with parchment paper. Bake tempeh for 10 minutes.
- Brush with remaining 1/2 c. buffalo sauce (you might need more to coat) on all sides. Bake another 1 minute. Serve with Veganaise Blue Cheese dressing and celery sticks place the tempeh onto a bed of lettuce smothered with non-dairy blue cheese dressing and have yourself a Buffalo Tempeh Salad:
RELATED: Chinese Tempeh Salad
I love, love, love wing sauce but not wings so was thrilled to find this recipe. Prepared exactly as directed except doubled the measurement of spices in the Chex breading. With a few minutes of baking left, I threw some broccoli on the pan and drizzled with the buffalo sauce as well. Not a fan of blue cheese either so I put the baked tempeh and broccoli over a bed of chopped romaine and grape tomatoes, covered with freshly grated cheddar and topped with scallions. Easy and Delicious!! Next time I might put the salad on top of some sort of grain…
★★★★★
These were very very good! I used a gluten free Pablo breadcrumb instead of the Chex. I also made my own homemade vegan ranch. I am two months vegan and loving the WHOLE NEW WORLD OF FOOD that I’m learning about! Thanks for the recipe!
Panko **
My oven doesn’t want to crisp up my tempeh, so I increased the temp and time.
★★★★
I just made these last night and they were awesome! I steamed the tempeh for 10 minutes before marinading them in the hot sauce. That really helped with the texture and taste of the final product! I didn’t have Rice Chex lying around so i used Chickpea flour instead and they came out great! can’t wait to try them with the Rice Chex to get that crunchy texture. yum!
I cannot find veganaise blue cheese dressing anywhere. I tried Whole Foods, Sun and Earth(a natural market, I have even looked online. Where would you reccommend purchasing it if you live in Annapolis, MD.
Here you go Jade, I found several places hopefully near you that have Follow Your Heart’s Blue Cheese Dressing: http://followyourheart.com/store-locator/ Hope this helps!
Yeah, I checked the link and still couldn’t find it in the greater Boston area, also the product is listed twice in their listing each with a different link, so maybe there’s just some issue with finding that particular product?
This is going to sound silly but every time it make Tempe it tastes bitter unless I boil it for a long time. The question is do you boil it before you soak it?
I steam my tempeh for 10 minutes before I make anything. Tip from Colleen Patrick-Goudreau to get rid of bitter taste.
This is my first time using tempeh how do I boil it?
★★★★★
Place in a saucepan of 1 c. boiling water. Cover and boil for a few minutes and drain 🙂
Made these last night. Really tasty! Liked the leftovers even more today when reheated in the oven, same preparation as first time. Loved the idea of having ground and coarse rice chex. Great idea.
Head’s up – TJ’s organic 3-grain tempeh is not gluten-free (contains barley). You may be able to tolerate it if you’re just sensitive, but if you’ve Celiac’s or a more serious wheat allergy, I’d sub another tempeh in.
OMG these look beyond, beyond! Making them tomorrow. btw, I had no idea there was Vegenaise Bleu Cheese, brilliant! Now I do, thanks to you.
First time visiting your blog and so inspired, thank you for all the lovely and scrumptious looking recipes. Plan on coming back again and again.
Hi Chris! Thank you for stopping by–so delighted to hear that you like what you are seeing over at this little corner of the internet world 🙂 Let me know if you need anything while you are here 🙂 xo
Looks like a great recipe, but you might want to note that buffalo sauce contains butter (that’s what makes it buffalo sauce) and therefore this is not vegan or dairy free.
Not necessarily true, Kate. The sauce I got at the store does not have dairy…
Hi I was curious where you got your tempeh, because wherever I go to get it the ingredients seem to have gluten in it.
Hi Devin,
I get my tempeh from Trader Joe’s. It should typically be gluten-free unless it is flavored. Hope this helps!
doesn’t it have barley in it?
either way, these look delish!!!
I’m from Europe and we don’t have Rice Chex here 🙁 What would you say would be best to substitute it with? We also don’t have Veganaise Blue Cheese dressing 🙁 But I figure you can vary with the sauces on this one.
Hi Michelle! I’m not really sure what you do have available in Europe but any type of cereal that has a nice crunch to it (a corn or rice flake sort?) would work just fine. Good luck 😉
These are DELICIOUS! They were SOOOOO easy to make, so tasty and so filling! Thank you for making me a convert! 😀
Amazing! Again, I don’t know how you do it.
I made these for an Easter brunch-I had to make them more sweet BBQ rather than spicy so everyone could eat but I got nothing but compliments. My mother told me she’d eat them whenever I felt like making them! I’ll try them buffalo style when I’m making them just for me. Amazing recipe-thanks!
I made these last night and they are DELICIOUS! Thanks for the awesome recipe!
YAY! I love it when the recipe works out for others. Glad you liked it.
As a new vegan I tried this skeptically. YUMMMMMMMM!! Loved them on a salad! Thanks for this great idea!
HOORAY! A recipe success 🙂 So glad that you liked them, Beth!
Yummyyyyy! These look and sound delicious friend 🙂 I miss you and was SO happy to hear from you today! Thanks so much for saying hello! I hope you are doing well my dear, let’s catch up soon!!! lots of hugs to you!
PS. Love your new site :)!!!
What a fabulous way to use rice chex, I’m sure it gives the tenders a nice crunch. I didn’t know there was Veganaise Blue Cheese either! Woot.
OMG, this sounds and looks amazing! I love buffalo tofu but haven’t ever tried buffalo sauce on tempeh. Good idea on the Rice Chex, too…must make.
Oh, man! I love buffalo sauce. These sound so delicious and easy too!
Sweet baby Jesus, did you just say Vegenaise BLUE CHEESE?!?!?!? How did I not know this existed? That’s going on my grocery list for Saturday, and these tenders are going on my menu for next week!!!
hehehe. They also have a Caesar dressing too. Happy shopping (and eating!) xo
I like buffs….
Yes you do!
This is a nice change from your strike, I must say! These look great!
I must agree! I needed a good streak after that horrible strike 🙂
Yummmmmmmm!