Buffalo Tempeh Salad | Healthy, Vegan Dinner Recipe

Buffalo Tempeh Salads

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 10 Min
  • Total Time: 20 minutes
  • Yield: 1 1x
  • Category: Entree, Main Dish, Lunch
  • Method: Stove-Top
  • Cuisine: Vegan, American


These filling buffalo tempeh salads are a perfect meal for hot summer nights when you don’t want to cook but still want to eat healthy.


For the Tempeh: 

  • 1/4 cup hot sauce
  • 1/4 cup vegan butter
  • 2 tablespoons canola oil
  • 8 oz. tempeh

For the Salads: 

  • Store-bought vegan ranch dressing, salad greens, cucumber, bell pepper, tomato, avocado, purple onion, radish


  1. Add the hot sauce and butter to a small saucepan. Cook over low heat until butter is melted. Stir well to combine. Set aside. 
  2. Cut the tempeh into 1″ squares and then in half into a triangle shape. Carefully, half each piece again to create a 1/3″ triangle piece. 
  3. In a non-stick skillet, add oil and sauté tempeh until lightly browned, about 3-4 minutes on each side. Turn off heat and pour on buffalo sauce. Toss to coat. 
  4. Assemble salads. Divide tempeh evenly between 2 salads. 


**Nutrition facts below are for the tempeh only.** Nutrient composition of the entire salad will differ based on which vegetables and dressing you use. 


  • Serving Size: 1/2 recipe
  • Calories: 423 kcals
  • Sugar: 1 g
  • Sodium: 422 mg
  • Fat: 35 g
  • Saturated Fat: 30 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 12.5 g
  • Fiber: 8 g
  • Protein: 22 g
  • Cholesterol: 0 mg