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.


Recipe Summary

30 mins
12 mins
10 mins
52 mins
18 sliders


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

288 calories; protein 14.8g 30% DV; carbohydrates 37.9g 12% DV; fat 9.4g 15% DV; cholesterol 7.4mg 3% DV; sodium 1257.2mg 50% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
Awesome - especially for being such a quick and simple recipe! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Awesome - especially for being such a quick and simple recipe! Read More
Rating: 4 stars
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 eat that part of the recipe but my husband said it was delicious. Due to me not eating the mix in my pita hubs asked if he could have the leftover and he ate it by itself. Great recipe and I can't wait to try it again once I am able to find tempeh. Read More