Buffalo Tempeh Salad

Hi friends! Hope you are all having a wonderful week! I am loving the sun, summer fruits, and beach lately and that's pretty much all I want to do. Sit at the beach, eat tons and tons of fruit, and soak up some vitamin d!  Does it really get any better than that?
A few upcoming things I am working on...

• Stay tuned for an upcoming post geared towards children and healthy snacks!
• some pre planned menu ideas for a weekly menu
• and upcoming recipe for lentil tacos that is so yum! We loved it!!!

All exciting and fun things I am adding soon!  Until then,  you can feast your eyes and taste buds on this buffalo tempeh salad! This is spicy and fresh and a great way to introduce tempeh into your life! If serving this to young children, you can serve the baked tempeh (without the buffalo sauce) on a plate with some of my vegan ranch to dip it in along with some cut up carrots, jicama, and a little bowl of black beans.  They will love it! Give it a try  and tell me how you like it! have a great week!

Buffalo Tempeh Salad

Serves 4-6

Printable recipe

What you will need:

1 recipe for boiled and baked crispy tempeh (recipe below)

1 recipe for buffalo sauce (recipe below)

1 recipe for vegan ranch (recipe below)

6 cups (or large handfuls) of  spinach

1/2 of a large jicama, peeled and given a small dice

2 15-ounce cans black beans (or cook your own dried beans, about 3 cups) drained and rinsed well

8-ounces of frozen corn, thawed.

1 red bell pepper, diced

1/4 red onion diced

1 ripe avocado, diced

Step 1: Prepare the vegan ranch

2/3 cups Veganaise (vegan mayo)

1/2 cup unsweetened almond milk

1/2 tsp onion powder

1/2 tsp garlic salt

fresh cracked pepper

1/2 cup finely chopped Italian flat leaf parsley

Whisk all ingredients will in a bowl and set aside until ready to use.

Step 2:Prepare the boiled tempeh:

1 8-ounce pkg. of tempeh

5-6 cups of water

1/4-1/2 cup soy sauce

Using a large skillet pan fill it half way up with water. Start adding enough soy sauce to make the water subtly salty, but not overly so. Just add slowly and taste the water as you go, until it is barely salty. Bring the water to a boil, and then add the tempeh. Turn the temperature down to the low and simmer for about 20 minutes. Remove the tempeh fro the water and set aside to cool for about 10 minutes.

Step 3: Make the crispy tempeh

boiled tempeh from step 2

1/2 cup unsweetened almond milk

1/2 cup whole wheat flour

1/2 cup plain unseasoned breadcrumbs

1/2 tsp onion powder

1/4 tsp chili powder

1/4 tsp garlic powder

Preheat oven to 425 degrees. Get a baking sheet ready. Dice the boiled tempeh into small bite sized pieces. Get 3 shallow plates or bowls out and in one add the almond milk. In another add the whole wheat flour mixed with the onion powder, chili powder, and garlic powder. And in the last bowl add the breadcrumbs.  Now bread the tempeh pieces by dipping in the almond milk, then the flour, then back into the milk, and then finish by dipping into the breadcrumbs. Lay the pieces on the baking sheet for baking. Bake the tempeh for 18-20 minutes until crispy on the outside. While the tempeh is baking prepare your salad.

Step 4: Prepare the salad

In a large salad bowl combine the spinach, black beans, corn, bell pepper, red onion, and avocado. 

Step 5: Making the Buffalo Tempeh

Baked crispy tempeh from step 3

1/4 cup Louisiana Hot Sauce

3 Tbsp. Earth Balance butter

1 tsp garlic powder

Melt the 3 Tbsp. of Earth Balance butter. To that add the Louisiana Hot Sauce and garlic powder.. Whisk well. Pour into a large bowl and add the tempeh. Toss to coat.

Step 6: Add buffalo tempeh to the salad

Add the tempeh to the salad and top with vegan ranch. Then take a little visit to sweet sweet salad heaven y'all. ENJOY!!!

Side Note: If serving to young children,  just don't toss their tempeh in the buffalo sauce. Serve it plain with ranch for dipping and some other dipping veggies! They will love it!!