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a plate filled with tempeh covered in buffalo sauce, carrots, celery, and a bowl of ranch dip

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 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 15 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 Tbsp cashew butter, ½ tsp paprika, 1 tsp garlic powder, and 2 Tbsp 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!


Serving: 3tenders | Calories: 123kcal | Carbohydrates: 11g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1152mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Calcium: 61mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!