Buffalo Tempeh Tenders Food

BUFFALO TEMPEH TENDERS

Buffalo Tempeh Tenders image

Buffalo tempeh tenders are a vegetarian version of everyone's favorite Buffalo chicken tenders, just perfect for tailgating!

Provided by Jim Casarjian-Perry

Categories Everyday Cooking Vegetarian Protein Tempeh

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 egg
1 cup matzo meal
1 (8 ounce) package tempeh, sliced into 1/4-inch thick slices
vegetable oil
½ cup Buffalo wing sauce, or to taste
½ cup blue cheese salad dressing, or to taste

Steps:

Whip egg in a bowl for 30 seconds to 1 minute. Pour matzo meal into a separate bowl.
Dip tempeh slices in egg, then coat in matzo meal to coat completely.
Heat oil in a skillet to 350 degrees F (175 degrees C). Fry breaded tempeh until golden brown, 3 to 5 minutes. Transfer to a plate lined with paper towels to cool briefly.
Transfer tempeh to a bowl and add enough Buffalo wing sauce to cover. Cover bowl and shake until evenly coated. Serve with blue cheese dressing.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 39.6 g, Cholesterol 51.7 mg, Fat 28 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 5.2 g, Sodium 1190.1 mg, Sugar 1.4 g

BUFFALO CUCUMBER TEMPEH SANDWICH

Buffalo Cucumber Tempeh Sandwich image

I adore the recipe for Buffalo Cucumbers in Lucky Peach Presents Power Vegetables. I pine for the discontinued Spicy TLC Sandwich from The Higher Taste in Portland, Oregon. In fact, I love both of these wonderful foods so much that I decided to throw them together. The result? Some serious umami oomph!

Provided by leahfranklin

Categories Lunch/Snacks

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 head garlic (peeled)
1 cup olive oil (or just enough for garlic to float)
1 cup neutral oil (for frying)
1 (12 ounce) package tempeh
2 cucumbers
1/2 cup hot sauce (preferably Frank's RedHot)
2 tablespoons shallots (chopped finely)
4 sturdy whole grain sandwich rolls
1/2 cup blue cheese (crumbled, nothing fancy)
1 cup mayonnaise
2 carrots (grated)
salt & pepper

Steps:

Slice the tempeh into 1/8 inch thick slices. Sprinkle the slices with salt on both sides. Warm half of the oil and fry the tempeh in batches, turning frequently, until well browned. Add more oil if the pan becomes too dry.
Heat the peeled garlic cloves with the olive oil in a small pot to 180 degrees F for 20 minutes or until slightly browned and tender. About halfway through, the cloves should begin to float. Drain and reserve the oil.
Mash the garlic with a fork, then whisk in the hot sauce, shallots, and 1 tablespoon of the garlic oil reserved in step 2.
Peel the cucumbers, halve them lengthwise, and scrape out the seeds with a spoon. Cut them in half lengthwise again, then into 1/4 inch slices. Toss with the buffalo sauce.
Spread the mayonnaise on both halves of each bun. Assemble the sandwiches with tempeh on the bottom, then salt and fresh ground pepper if desired, then cucumbers, blue cheese, and finally carrots.
Tip: You can use the leftover garlic oil in other recipes.

Nutrition Facts : Calories 1360.1, Fat 125.5, SaturatedFat 20.2, Cholesterol 12.7, Sodium 1213.6, Carbohydrate 42.2, Fiber 3.6, Sugar 7.2, Protein 26

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