This Vegan Buffalo Tempeh Sandwich is the perfect combination of crispy, golden-brown tempeh tenders coated in spicy buffalo sauce, creamy avocado, and tangy pickled onions. It's the perfect lunch or light dinner for the spicy food lover—vegan, gluten-free, refined sugar-free, nut-free, oil-free, and ideal for those who follow a plant-based diet.
Slice each block of tempeh into strips (about ½ inch thick).
Steam the tempeh for 10 minutes to remove bitterness (optional), then let cool.
Set Up Your Breading Stations:
Bowl 1: Combine flour, cornstarch, paprika, garlic powder, salt, nutritional yeast, and black pepper.
Add water gradually to Bowl 1 mixture until it forms a thick batter (about pancake batter consistency).
Bowl 2: Fill with gluten-free panko crumbs.
Coat and Bake or Air Fry:
Dip each tempeh strip into the batter, then into the panko, pressing gently to coat.
Place coated tempeh strips on a baking sheet lined with parchment or into an air fryer basket.
Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, OR
Air fry at 390°F for 14–16 minutes until crispy and golden.
Buffalo It Up:
Toss hot, crispy tempeh tenders in buffalo sauce until well coated.
Assemble the Sandwiches:
On each slice of toasted bread, layer: Smashed avocado, Spring mix, Buffalo tempeh tenders, Pickled onions, Top with the second slice of toasted bread. Slice and enjoy!
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Keyword buffalo, high protein, tempeh sandwich, vegan sandwich