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With dozens of raving reviews, these buffalo tempeh tenders are quick to make and always a hit at any party. A simple breading mixture is baked to crispy perfection and slathered in buffalo sauce, making them addictive vegetarian comfort food!
save this recipe!These buffalo tempeh tenders were one of the first things I learned to cook when I began my home chef journey. Buffalo sauce is one of my all-time favorites so over the years I perfected this tempeh tender recipe.
When dealing with vegetarian meat substitutes the goal is always to create a mock version so good that you don’t realize it’s vegetarian. With years of testing, I’ve developed this trick to create the best vegetarian buffalo chicken tenders and I’m excited to share it with you.
Reader rating
“This recipe is really delicious. I’m finding myself making them all the time.” —Sonia
Here’s What You’ll Need
- Tempeh: Tempeh has more taste and texture than tofu, and it is a hearty meat alternative. If you’re not a fan of tempeh, you can substitute extra firm tofu.
- Buffalo sauce: My favorite is Frank’s Red Hot, but you can use whichever you fancy!
- Breading: We’re baking these tenders rather than frying, meaning we’ll do some basic breading to get them crunchy. You’ll need all-purpose flour, egg (or flax egg for a vegan option), and panko bread crumbs. Feel free to use gluten-free flour.
- To serve: Because no tenders are complete without a good sauce, I love to serve mine with ranch or bleu cheese dressing and celery sticks. Here’s a fun recipe for homemade ranch dressing (made with kefir!).
Tempeh Tenders are easy to make
Step 1 (Optional): Steam the Tempeh
Prepare a steamer basket on the stove. Slice the tempeh into thin rectangular tenders. Place tempeh in a single layer in the basket, cover, and steam for 10 minutes.
Step 2: Marinade the Tempeh
Place tempeh in a deep dish and cover with buffalo sauce, tossing to evenly coat. Let the tempeh marinate for at least 1 hour (or up to 12) in the fridge.
Step 3: Prep the Tenders
Preheat oven to 375 °F (190°C). Shake excess sauce from the tempeh and set on a plate, reserving the buffalo sauce marinade. Combine flour, salt, and pepper in one bowl, egg in another bowl, and panko in the last bowl, with a parchment-lined baking sheet at the end. Getting your breading station set up is crucial for making the breading process smooth and easy!
Step 4: Bread the Tenders
Coat each tempeh tenderly in flour, then egg, then bread crumbs, and set on the baking sheet. I like to use a fork to prevent my fingers from getting too gunky.
Step 5: Bake the Tenders
Bake for 15 minutes, flipping halfway through, until golden brown. Brush each tender with remaining buffalo sauce, then return to the oven for 5 minutes until slightly dry.
Make It A Sandwich
If you’re looking for the ultimate vegetarian comfort food, these Buffalo Tempeh Sandwiches deliver. Crispy baked tempeh tenders are stacked on a sturdy bun with creamy ranch slaw for a flavor-packed bite.
- Make the Ranch Slaw: In a bowl, mix 2 cups coleslaw with ½ cup ranch dressing until well coated.
- Assemble the Sandwiches: When tenders are hot from the oven, spoon ranch slaw onto each bun, followed by sliced tomato, tenders, and avocado slices. Serve immediately!
Baked Buffalo Tempeh Tenders
Ingredients
- 1 8-oz package tempeh, 226 g
- ¾ cup buffalo sauce, 170 mL
- ½ cup all-purpose flour, 65 g
- ¼ tsp each salt and pepper
- 1 large egg or flax egg*
- 1 cup panko breadcrumbs, 50 g
- To serve: ranch or bleu cheese, celery
Instructions
- Steam (Optional): Prepare a steamer basket on the stove. Cut tempeh into thin rectangular tenders. Place tempeh in a single layer in the basket, cover, and steam for 10 minutes. This is optional, but helps to remove the bitter flavor of tempeh!
- Marinate: Place tempeh in a deep dish and cover with buffalo sauce, tossing to evenly coat. Let marinate at least 1 hour (or up to 12) in the fridge.
- Prep: Preheat oven to 375 °F (190°C). Shake excess sauce from the tempeh and set on a plate, reserving the buffalo sauce marinade. Combine flour, salt, and pepper in one bowl, egg in another bowl, and panko in the last bowl, with a parchment-lined baking sheet at the end.
- Bread: Coat each tempeh tender lightly in flour, then egg, then bread crumbs, and set on the baking sheet.
- Bake: Bake for 15 minutes, flipping halfway through, until golden brown. Brush each tender with remaining buffalo sauce, then return to the oven for 5 minutes, until slightly dry.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This recipe is really delicious. I’m finding myself making them all the time.
So happy to hear, Sonia! Enjoy! 😀
Great buffalo sauce flavor on these tempeh tenders! I did sub egg with flaxseed egg to keep them vegan and the flaxseed egg became a little clumpy! I imagine a regular egg works better. I am also curious if frying them would make them a bit more crispy and browned. Overall they were very taster!
I bet frying them would be delish! So happy you liked them though, flaxseeds and all! 😀
Hello, I just encountered this same issue. My solution was to add slightly more water to the flax egg and dilute it a little more, worked perfectly! I am also going to try putting mine in the air fryer, instead of oven. Great recipe!
Hi Jessica I just made these on 450 for 10 minutes using panko breadcrumbs and they were super crunchy! Hope this helps 🙂
Looks delicious. Will make it soon!
It was so good!
I loved this and I’m new to cooking tempeh, so this was a great first try.
375 seemed way to cold. It took mine more like 45 min to cook.
How long do these last?
About 3 to 5 days in the fridge!
Amazing recipe! I was a bit tight on time so I mixed the hot sauce with enough vegan chicken stock to cover them in a lasagna pan (I doubled the recipe so two blocks fit perfect) and baked the tempeh strips at 425 for 15 mins on each side. They came out super tender, flavourful and ready for the breading. I used sorghum flour because it’s all I had, about 2 tbsp of flax meal with some water until I reached the desired consistency then finished with the panko breadcrumbs, as written. This is totally my favourite way to enjoy vegan buffalo tenders or wings, much better than cauliflower or tofu, in my opinion. Very filling as well and wholesome! Thank you for sharing xx
Yay! I’m so happy to hear it, Silver! 😀