These buffalo tempeh tenders are a vegan twist on classic buffalo chicken tenders. Coated in a spicy and tangy buffalo sauce, these tenders are crispy on the outside and tender on the inside. They are perfect as an appetizer or a main dish served with your favorite dipping sauce. This recipe is easy to make and requires just a few simple ingredients.
Ingredients
- 8 ounces tempeh, sliced into strips
- 1/4 cup hot sauce
- 2 tablespoons melted vegan butter
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup all-purpose flour
- 1/4 cup plant-based milk
- 1 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
Directions
- In a medium bowl, whisk together hot sauce, melted vegan butter, apple cider vinegar, garlic powder, and onion powder. Set aside.
- In a separate bowl, mix together flour and plant-based milk to make a batter.
- In a third bowl, combine panko breadcrumbs, salt, and black pepper.
- Dip each tempeh strip into the batter, then coat with the breadcrumb mixture, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat.
- Fry the coated tempeh strips in the hot oil until golden brown and crispy, about 3-4 minutes per side.
- Remove the tempeh tenders from the oil and transfer to a paper towel-lined plate to drain excess oil.
- Toss the fried tempeh tenders in the prepared buffalo sauce until evenly coated.
- Serve hot with your favorite dipping sauce and enjoy!
