This Vegan Buffalo Tempeh Sandwich features golden-brown tempeh tenders coated in buffalo sauce, then layered on toasted bread with creamy avocado, a spring mix, and pickled onions-a delicious spicy lunch or the perfect entertainer for game day!
I do love spicy foods from time to time, and like my Sweet and Spicy Vegan Kabobs, this buffalo tempeh sandwich is another fun way to not only add some heat but also increase my plant-based protein intake. It's full of flavor, featuring crispy tempeh, deliciously drenched in spicy buffalo sauce, and then towered between toasted sourdough bread with creamy avocado and pickled onions. It's a must-try sandwich-trust me, it's as delicious as it sounds!
As an Amazon Associate, I earn from qualifying purchases.
This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.
Jump to:
Ingredients To Make This Buffalo Tempeh Recipe:
Here's what you need to make buffalo tempeh "wings".
- Tempeh: A great source of plant protein, tempeh has a firm texture and nutty flavor that works perfectly as the base for this buffalo sandwich. And get enough to also make my Tempeh Banh Mi or other yummy tempeh recipes on the blog.
- Gluten-Free Breadcrumbs: These add a crunchy texture to the tempeh tenders, making them irresistible.
- Gluten-Free Flour & Cornstarch: It serves as the base for making a seasoned batter, giving these buffalo tempeh their golden brown appearance.
- Seasoning: I use paprika, garlic powder, sea salt, nutritional yeast, and black pepper to season the batter. Nutritional yeast adds a cheesy, savory flavor to the breading mixture without the need for dairy, similar to my Air Fryer Pasta Chips (link).
- Buffalo Sauce: Spicy buffalo sauce is the ideal complement to the crispy tempeh, adding just the right amount of heat to satisfy spicy food lovers. Just make sure you choose a vegan option.
- Sourdough Bread: Toasted for extra crunch, it makes the perfect base for this sandwich.
- Sandwich Fillers: Creamy avocado, spring mix, and pickled onions add the finishing touches to this sandwich, complementing the buffalo tempeh strips. The combo of all the flavors creates the best bite.
See the recipe card for quantities.
How To Make It:
It's an easy recipe. You only need a little prep time to gather the ingredients and assemble the stations. Let's have a look.
- Prep the Tempeh: Slice tempeh into ½ inch strips. Optional: Steam for 10 minutes to remove bitterness, then let it cool.
- Breading Stations: In one bowl, mix gluten-free flour and cornstarch with the seasoning. Add water to form a thick batter. Then fill a second bowl with gluten-free Panko breadcrumbs.
- Coat and Cook: Dip tempeh strips in batter, then coat in panko. Bake or air-fry, flipping halfway until crispy and golden brown.
- Buffalo It Up: Toss the crispy tempeh in buffalo sauce until well coated.
- Assemble the Sandwiches: Layer toasted sourdough with smashed avocado, greens, buffalo tempeh, and pickled onions. Top with the second slice of bread and enjoy!
Top Tips:
As always, here are a few of my tips that can come in handy.
- Prep Your Stations: It's all super easy to make if you set up your breading stations first.
- Air Fryer Buffalo Tempeh: For even crispier tempeh, air fry instead of baking! The air fryer basket helps ensure a crispy coating on all sides.
- Don't Skip the Pickled Onions: They add the perfect tangy crunch to balance the spicy buffalo sauce.
- Sourdough Bread: Toast it for that extra crunch.
Variations And Substitutions:
Want to make this easy lunch a little bit different? Here are a few of my suggestions.
- Buffalo Tempeh Wrap: Swap the bread for a large flour tortilla to make a buffalo tempeh wrap! Similar to my Buffalo Cauliflower Wrap.
- Vegan Buffalo Tofu: If you prefer tofu, substitute tempeh with firm tofu for a lighter option.
- Make it an Appetizer: You can ditch the sandwich and serve the Buffalo Tempeh Bites as a starter or to entertain guests with a spicy sauce and celery sticks on the side.
- Add Vegan Ranch Dressing: For an extra flavor boost, drizzle your sandwich with vegan ranch dressing or a chipotle ranch similar to the one I use in my Vegan Taco Salad Recipe.
- Turn it Into a Salad: Divide the spring greens, avocado, and pickled onion in a large serving bowl and serve the buffalo tempeh tenders on top as a salad topping and delicious vegan protein source. You can still serve the toasted bread on the side.
Storage:
Store leftover buffalo tempeh in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven for a crispy texture.
Equipment Needed:
- Air Fryer: If air frying tempeh instead of baking it in the oven.
- Baking Sheet: Or use an air fryer basket if air frying.
- Parchment Paper: For easy cleanup.
- Shallow bowls: For creating the breading stations.
- Toaster: For toasting the bread.
Recipe FAQs:
Yes! Regular breadcrumbs will work if you're not following a gluten-free diet.
Yes! You can prepare the buffalo tempeh in advance, store it in the fridge, and heat it up when you're ready to assemble the sandwich.
If you prefer a milder flavor, consider using a mild buffalo sauce or adding a bit of vegan butter to the sauce to tone down the heat.
You can. Use a large skillet and pan-fry the breaded tempeh slices in a single layer over medium heat in some olive or vegetable oil.
More Buffalo Recipes To Try Next:
Looking for other vegan buffalo recipes like this? Try these:
If you try this Vegan Buffalo Tempeh Sandwich Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Vegan Buffalo Tempeh Sandwich
Equipment
- 1 Air fryer optional
- 1 toaster
Ingredients
For the Sandwich:
- 4 slices sourdough bread toasted if desired
- 1 avocado sliced or mashed
- ⅓ cup pickled onions
- 1-2 handfuls spring mix or greens of choice
For the Buffalo Tempeh Tenders:
- 2 blocks tempeh cut into strips or tenders
- 1 cup gluten-free flour or all-purpose
- 3 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 1 tablespoon nutritional yeast
- ½ teaspoon black pepper
- 1 cup gluten-free panko or regular
- ⅔ cup buffalo sauce
Instructions
Prep the Tempeh:
- 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!
More Tempeh Recipes?
Are you a fellow tempeh lover? Make sure to check out some of the other tempeh recipes on my website!
Comments
No Comments