Baked Buffalo Tempeh

These Buffalo Tempeh Tenders are baked, crispy, & so easy to make!

5 from 2 votes

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Course: Vegetarian Sides

Cuisine: American

Prep Time: 10

Cook Time: 15

Additional Time: 30

Total Time: 55

Servings: tempeh tenders

Slice the tempeh into ¼-1/2 inch thick slices.
Add the slice tempeh to a bowl and pour in ½ cup of the buffalo sauce. Gently stir together to coat the tempeh. Then, cover the bowl and add to the fridge to marinate for at least 30 minutes or overnight.
Remove the marinated tempeh from the fridge and preheat the oven to 400F. Mix the breadcrumbs and cornstarch together in a small bowl. Then, take each slice of tempeh and dip it into the breadcrumb/cornstarch mixture until evenly coated.
Place the breaded tempeh onto a parchment lined baking sheet in a single layer and bake for 15 minutes until crisp and browned. For even crispier tempeh, you can lightly spray with oil before baking. I also recommend flipping halfway through for the best results.
Remove the tempeh from the oven and drizzle/coat with an additional ¼-½ cup buffalo sauce. I used ¼ cup and drizzled it on, but if you want to use more, go for it!
Serve alongside a vegan ranch dip, use as a salad topping, or eat as is. Enjoy!

- **I used Primal Kitchen Buffalo sauce for this recipe. However, Franks Red Hot Buffalo sauce is also vegan and dairy-free.
- If you cannot find buffalo sauce, you can make your own by mixing 1 cup cayenne pepper hot sauce with 2 tablespoon cashew butter, ½ teaspoon paprika, 1 teaspoon garlic powder, and 2 tablespoon oil/melted vegan butter. You can also skip the cashew butter for a less creamy sauce.
- If your tempeh is too bitter, boiling the strips in water for 10 minutes before marinating helps.
- Leftovers can be stored in a closed container in the fridge for 3-5 days, however they will lose their crispiness. Leftovers are actually great crumbled up and added to salads or pasta!

Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!