If you have never tried Tempeh (pronounced tem-pay), this is a great recipe to start with! Tempeh is made from fermented soybeans, which means it contains probiotics, a type of bacteria that supports gut health. These live microorganisms that live in the digestive tract can help keep bad bacteria out and increase nutrient absorption! Tempeh is considered a complete protein and one package contains about 40 grams of protein! Tempeh is also very versatile, but today we are using it as a traditional American comfort food "Buffalo Tenders style".
1 Package of Tempeh
1 Tsp Tamari or Soy Sauce
1 Cup Flour
1 Cup Plant-Based Milk (I used Almond/Coconut blend)
1 Cup Dairy-free Breadcrumbs
Ingredients (Buffalo Sauce):
3/4 Cup Earth Balance Butter
1/2 Cup Sriracha Sauce
Dash of Garlic Powder
2 Tsp Flour
Pre-bake oven to 385 degrees
Boil about 1.5 cups of water in a saucepan.
Meanwhile, cut Tempeh into strips and once water is boiling, add Tempeh and Tamari. Boil for 10-12 minutes.
Prepare Flour, Milk, & Breadcrumbs in individual bowls for dipping.
Use tongs to dip Tempeh pieces in flour, milk then breadcrumbs.
Line them up on lightly oiled cookie sheet or aluminum foil and bake for 20 minutes. You can flip them halfway, but I didn't.
Make the sauce (below) Then coat the Tenders with sauce and let sit to absorb for one minute before serving.
Melt Earth Balance butter in a saucepan. Add Sriracha and garlic powder and whisk on low heat until mixed. Turn off heat and whisk in flour. Let sit for one minute before pouring over Tenders.
I used Just Ranch (Vegan ranch dressing found in Target) as the dipping sauce! I didn't have any celery to finish off the completely "Buffalo tender look", but this was just a random snow day comfort food!