Buffalo Tempeh Salads
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.
Servings: 1
Calories: 423kcal
Ingredients
For the Tempeh
- 1/3 cup buffalo sauce
- 1 tablespoon canola oil
- 8 oz. tempeh (1 package)
For the Salads
- Vegan ranch dressing
- Salad greens, cucumber, bell pepper, tomato, avocado, purple onion, radish
Instructions
- 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.
If you want to make your own vegan ranch dressing, check out my recipe!
Nutrition
Serving: 1/2 recipe | Calories: 423kcal | Carbohydrates: 12.5g | Protein: 22g | Fat: 35g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Sodium: 422mg | Fiber: 8g | Sugar: 1g