Vegan Buffalo Tempeh Wrap

This buffalo tempeh wrap with homemade ranch is a super simple lunch option that packs a lot of flavor and plant-based protein.

I have been making these buffalo tempeh wraps on repeat lately for lunch at home because it is so good and you can whip it up in just a few minutes. They are one of my favorite easy vegan lunch ideas for work <– check out this post to see them all!

What is Tempeh?

Tempeh is a soy product that originated in Indonesia. It is made by taking whole soybeans, soaking them until softened, slightly cooking them, and then fermenting them so that they form a solid block. Tempeh has a mild, nutty flavor which works well in any number of savory dishes like these buffalo wraps. Check out my plant-based protein guide for more info about tempeh and other plant sources of protein!

Ingredients You’ll Need for this Wrap

• Tempeh: love the combination of tempeh and buffalo sauce together.
• Oil: Use any neutral oil to pan fry the tempeh to give it a little color.
• Buffalo Sauce: I used Frank’s red hot buffalo sauce which is vegan but you can also make your own by combining hot sauce and melted vegan butter.
• Carrot: love the pop of color shredded carrots add to this wrap.
• Pickled Red Onion: such a tasty addition to salads, sandwiches and wraps like this one. So simple to make (here’s how I make them!), I just keep a jar in my fridge.
• Lettuce: romaine, iceberg, butter lettuce all work well.
• Ranch Dressing: use your favorite storebought vegan ranch dressing or make your own. Here’s a link to my homemade vegan ranch dressing recipe!
• Spinach Wraps: use any flavor wrap that you like.

Variations

• Don’t like tempeh? Use crispy tofu or chickpeas instead.
• Switch up the veggies – other great options include thinly sliced purple cabbage, celery, avocado, and black olives.
• Want to make it gluten free? Double check that your tempeh doesn’t also include grains (some contain barley) and use a gluten-free wrap.

More Great Lunch Recipes

• Tempeh Wrap with Peanut Sauce
• Curry Chickpea Spread
• Roasted Cauliflower, Feta, and Lentil Salad
• Vegetarian Black Bean Sweet Potato Burrito

Buffalo Tempeh Wrap

Created by: Deborah Murphy

Course Lunch, Main Dish, Sandwich

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

1 wrap

This buffalo tempeh wrap with homemade ranch is a super simple lunch option that packs a lot of flavor and plant-based protein.

Print

Pin

Share

Rate

Cook ModePrevent your screen from going dark

Equipment

• ▢
  Skillet

Ingredients

  

1x2x3x

For the Tempeh:

• ▢ 1/3 (8 oz) package tempeh ~3 oz
• ▢ 1 tablespoon olive oil or other cooking oil
• ▢ 3-4 tablespoons buffalo sauce

For the Wrap:

• ▢ 1 spinach wrap sub any wrap you prefer
• ▢ 2-3 tablespoons vegan ranch dressing
• ▢ Pickled red onion shredded carrot, lettuce

Instructions

• Cut tempeh into 1/2 inch cubes and then halve into triangle shaped pieces. 
• Add oil to a nonstick skillet over medium-high heat. Cook tempeh until golden brown, about 2-3 minutes on each side. 
• Turn off the heat and toss the tempeh in buffalo sauce. 
• To assemble the wraps, add tempeh, veggies, and drizzle with ranch dressing and serve!

Notes

Buffalo sauce can be high in sodium so you may want to make your own with a low sodium hot sauce and unsalted vegan butter if watching your sodium intake. (Add 1/2 cup butter to 2/3 cup hot sauce and melt over low heat in a saucepan.)

Nutrition

Serving: 1wrap | Calories: 395kcal | Carbohydrates: 18g | Protein: 18g | Fat: 30g | Saturated Fat: 4.5g | Polyunsaturated Fat: 25.5g | Sodium: 945mg | Fiber: 9.5g | Sugar: 3.5g

Make this recipe?

Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie

Email Recipe Pin Recipe Share Recipe