If you're looking for an exciting way to cook tempeh and make it taste good, you've come to the right place. We have a brand-new recipe we're sure you'll love: oven-baked buffalo tempeh. It's as delicious as it sounds, and it's ready in less than 30 minutes — let's do it!
This recipe has three main ingredients: "meaty" tempeh wedges, a light and gluten-free coating made with starch, and buffalo sauce. All you have to do is roll the wedges in the coating and dip them in the sauce; then bake them and finish them off with more hot sauce. Spicy, glossy, and sticky, these vegan buffalo "wings" are a real delight.
In the steps below, we'll also show you how to make buffalo sauce from scratch. The classic buffalo glaze used for chicken wings consists of hot sauce mixed with sugar, vinegar, and melted butter. Many recipes use "Frank's Red Hot" as the base sauce, but any vinegary hot sauce will do.
In this recipe, we made the buffalo sauce without butter and only a few simple ingredients. It's vegan, gluten-free, sugar-free. We used cayenne peppers, smoked paprika, and garlic powder for spiciness, vinegar and maple syrup for a sweet and sour finish, and a little starch for thickness. Just heat the ingredients in a pot until the sauce is glossy and dense.
Tempeh is made with fermented soybeans; it's rich in probiotics and plant-based proteins. We love tempeh in our crispy vegan nuggets and sushi rolls, but glazing it with buffalo sauce is an all-new level of deliciousness!
You can serve these oven-baked tempeh "wings" as a party appetiser along with vegan tartar sauce for dipping and veggie crudités for munching. But you can also add them to stir-fries instead of tofu, use them as toppings for a healthy lunch salad, and even stuff them in vegan wraps for a high-protein meal.