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Buffalo Tempeh Tenders
These Buffalo Tempeh Tenders are baked to crispy perfection and slathered in buffalo sauce to make the most addictive vegetarian comfort food!
INGREDIENTS
- 1 8-oz package tempeh
- 3/4 cup buffalo sauce 170 mL
- 1/2 cup all-purpose flour 65 g
- 1 large egg or flax egg*
- 1 cup panko breadcrumbs 50 g
- 1/4 tsp each salt and pepper
- To serve: ranch or bleu cheese, celery
INSTRUCTIONS
- Marinate: Cut tempeh into thin rectangular tenders. If you’re not used to the taste/texture of tempeh, cut them thinner so you’ll get more of the breadcrumb crunch. Set 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 degrees F (190 C). Shake excess sauce from the tempeh and set on a plate, reserving the buffalo sauce marinade. Place flour in one bowl, egg in another, and panko + salt and pepper in the last, with a parchment-lined baking sheet at the end. Add half of the reserved buffalo sauce to the egg and whisk.
- Bread: Coat each tempeh tender lightly in flour, then egg, then bread crumbs, and set on the baking sheet.
- Bake: Bake for 10 to 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: Serve warm with ranch dressing or bleu cheese and celery.
This article and recipe adapted from this site
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