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Buffalo Tempeh Sliders


"A perfectly balanced pocket of vegetarian Buffalo delight. Great for parties or potlucks with people who can't eat meat but still want something packed with flavor. Flaxseed or barley tempeh work best. Choose a good brand of pitas that will hold together."
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52 m servings 288 cals
Original recipe yields 18 servings (18 sliders)

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  • Prep

  • Cook

  • Ready In

  1. Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
  2. 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.
  3. Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
  4. Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

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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Awesome - especially for being such a quick and simple recipe!

Tempeh was not available in my local grocery story so I used extra firm tofu instead. It fried up nice and golden brown in the skillet and tasted good. I do not care for blue cheese and did not ...