Recipe

Oven-Baked Buffalo Tempeh

Recipe by Sarah Bernstein

Ingredients

  • tempeh 1 block
  • buffalo sauce 1 1/4 cup
  • leftover starter 1 cup (combined equal parts ½ cup flour and ½ cup alternative milk or water)
  • garlic powder 2 teaspoons
  • paprika 1 teaspoon
  • salt 1 teaspoon
  • spray oil
  • Utensils
  • Oven
  • Baking sheet
  • Bowl
  • Whisk/Fork
  • Ingredients
  • tempeh
  • Directions

    1

    At least once hour before cooking, cut tempeh block into 18 even pieces and toss with 1 cup buffalo sauce to marinate

    2

    Preheat oven to 350 °F and prepare a baking sheet with parchment paper or oiled tinfoil

    3

    Create batter by combining the leftover starter, or combined water and flour, with seasonings and ¼ cup buffalo sauce

    4

    Dip each piece of tempeh into the batter and allow excess to drip off before placing it onto the backing sheet

    5

    Repeat with other pieces

    6

    Spray tops of the tempeh lightly with spray oil and bake in the oven for 10-12 minutes

    7

    Remove tray from oven and flip each piece over and repeat, spraying lightly with oil and baking again for 10-15 minutes or until browned

    8

    Allow to cool before finishing with a toss in warm buffalo sauce

    9

    Enjoy as is or use the tempeh as a protein in wraps and salads!