Buffalo Tempeh Sandwiches
Spicy hot buffalo sauce, creamy avocado, and a rich and tangy ranch slaw makes these Buffalo Tempeh Sandwiches fiery perfection!
Servings: 2 to 4 sandwiches
Ingredients
Buffalo Sauce
- 2 Tbsp melted butter $0.26
- 3 Tbsp hot sauce $0.36
- 1/8 tsp smoked paprika $0.02
- 1/16 tsp garlic powder $0.01
- 1/8 tsp salt $0.01
Fried Tempeh
- 8 oz. tempeh $3.19
- 2 Tbsp cooking oil $0.08
Ranch Slaw
- 8 oz. coleslaw mix (shredded cabbage and carrot) $0.60
- 1/4 cup ranch dressing $0.31
Sandwiches
- 2 large hoagie rolls* $1.15
- 1 avocado $0.99
Instructions
- Whisk together the melted butter, hot sauce, smoked paprika, garlic powder, and salt. Set the buffalo sauce aside. The sauce may thicken as the butter cools, but it can be heated through again just before use to smooth it out.
- Add the coleslaw mix to a large bowl, then pour the ranch dressing over top. Stir until the shredded cabbage and carrots are coated in dressing, then refrigerate until you're ready to build the sandwiches.
- Slice the tempeh into 1/4-inch thick slices. Heat 1 Tbsp cooking oil in a large skillet over medium. Once the skillet and oil are hot, swirl to coat the surface of the skillet in oil, then add the tempeh slices. Fry the slices until golden brown on the bottom, then flip and cook on the second side. Add an additional tablespoon of oil for the second side, if needed (tempeh tends to absorb the oil).
- Place the fried tempeh slices in a bowl. Reheat the buffalo sauce and stir until smooth (microwave 15 seconds), then pour it over the tempeh. Stir the tempeh until it is coated in buffalo sauce.
- To build the sandwiches, lay down a thick layer of the ranch slaw on a roll, then top with the buffalo tempah and sliced avocado. Enjoy!
See how we calculate recipe costs here.
Notes
*These sandwiches were VERY large, so you can also make four smaller, hamburger bun sized sandwiches.
Nutrition
Serving: 1Serving | Calories: 1072.6kcal | Carbohydrates: 81.7g | Protein: 37.9g | Fat: 71.3g | Sodium: 2514.95mg | Fiber: 10.95g