Buffalo Tempeh Sliders
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Ingredients52 m servings 288 cals
Original recipe yields 18 servings (18 sliders)
- Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
- Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
- Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
- Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 288 calories; 9.4 g fat; 37.9 g carbohydrates; 14.8 g protein; 7 mg cholesterol; 1257 mg sodium. Full nutrition
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