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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.
Ingredients
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
Instructions
- Add the hot sauce and butter to a small saucepan. Cook over low heat until butter is melted. Stir well to combine. Set aside.
- 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.
- 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.
- Assemble salads. Divide tempeh evenly between 2 salads.
Notes
**Nutrition facts below are for the tempeh only.** Nutrient composition of the entire salad will differ based on which vegetables and dressing you use.
Nutrition
- 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