Baked Buffalo Tempeh Tenders

• Meat

  • 1 cup Buffalo sauce, store-bought

• Produce

  • 16 slices Tempeh

• Condiments

  • 1 Veganaise blue cheese dressing

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Paprika, smoked

• Snacks

  • 2 cup Rice chex

Found on forkandbeans.com

Description

Ingredients

• 8 2 slices of tempeh, lightly steamed
• 2 c. Rice Chex (or crunchy gluten free cereal)
• 1 c. store-bought buffalo sauce
• ¼ tsp. smoked paprika
• ⅛ tsp. cayenne pepper
• Veganaise Blue Cheese Dressing

Directions

• Place tempeh slices into a ziploc baggie with ½ c. buffalo sauce. Allow to soak for 20 minutes.
• Preheat oven to 375 degrees.
• In a food processor, blend 1 c. of the Rice Chex so it becomes flour-like. With your hands, crush the remaining 1 c. so the Chex is in chunkier bits. Mix together. Add the paprika, cayenne, and a pinch of salt together in a shallow dish.
• Dip the tempeh slices into Chex flour mix and coat on all sides. Place onto a baking sheet lined with parchment paper. Bake tempeh for 10 minutes.
• Brush with remaining ½ c. buffalo sauce (you might need more to coat) on all sides. Bake another 1 minute. Serve with Veganaise Blue Cheese dressing and celery sticks place the tempeh onto a bed of lettuce smothered with non-dairy blue cheese dressing and have yourself a Buffalo Tempeh Salad: