Tempeh Buffalo "Wings"

A splendid appetizer for recreation days or parties! Serve with vegan ranch or blue cheese dressing.


  • 1/2 cup unsweetened plant milk, or water
  • 1/2 cup breadcrumbs
  • 1/2 cup buffalo sauce (such as Frank's Red Hot)
  • 1 tbsp melted vegan butter (optional)
  • 1/2 cup flour of choice (I recommend brown rice or chickpea flour as gluten-free options)
  • 1/2 teaspoon garlic powder
  • 1 package package tempeh (or sub tofu, seitan, etc.)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika or chili powder
  • pinch of salt and pepper


  1. cut tempeh into strips or cubes.
  2. Steam tempeh for 15 minutes. This step is optional; I assume it improves the texture and flavor and forestalls it from drying out in later steps.
  3. integrate flour and spices. add in liquid regularly till a medium-consistency batter is finished; it should be thick sufficient to stick to the tempeh and not drip off. you can want greater or less liquid depending at the sort of flour you use.
  4. Dip tempeh into the batter and then coat generously with breadcrumbs.
  5. arrange tempeh in a single layer to your air fryer basket or on a covered baking tray. Air-fry for 15 minutes at four hundred°F or bake for half-hour in a preheated four hundred°F oven. (If subbing in tofu, you may need to feature a further five-10 minutes as tofu has extra moisture.)
  6. combine buffalo sauce and elective vegan butter. Dip breaded tempeh into this combination and go back to air fryer for 5 extra minutes, or to oven for 10 additional mins of cooking.

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