ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Buffalo Tempeh Sliders with Celery Seed Slaw

Photo: Jamie Vespa
Active time 15 mins
Total time 30 mins

Serves 4 (serving size: 2 sliders)

Yet another reason why we love tempeh: It makes a delicious plant-based riff on a buffalo slider and packs 9g fiber (a third of your daily needs) into just 3 ounces. This soybean-based veggie protein is a great option for vegetarians and meat-eaters alike, as its firm texture and adaptable flavor can renovate just about any meat-based recipe. Here, we braise tempeh in hot sauce to infuse it with buffalo-flavor before tucking it in a toasty whole-wheat bun. Topped off with refreshingly crunchy slaw, these sliders will be an instant hit at your next tailgate. To make vegan, substitute canola mayo for vegan mayo.


  • 3 cups packaged coleslaw
  • 2 tablespoons thinly sliced green onion
  • 2 tablespoons canola mayonnaise
  • 1 1/2 teaspoons white vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground celery seed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 (8-oz.) package tempeh, sliced into 8 squares
  • 2 tablespoons hot sauce (such as Frank’s Red Hot)
  • 1/2 cup water
  • 8 whole-wheat slider buns, toasted

Nutrition Information

  • calories 379
  • fat 15.6 g
  • satfat 1.5 g
  • monofat 5.1 g
  • polyfat 3.9 g
  • protein 21 g
  • carbohydrate 43 g
  • fiber 3 g
  • sugars 9 g
  • cholesterol 0 mg
  • iron 4 mg
  • sodium 668 mg
  • calcium 170 mg

How to Make It

  1. Place coleslaw, green onion, mayonnaise, vinegar, sugar, celery seed, salt, and pepper in a bowl. Mix to combine. Set aside.
  2. Heat oil in a large nonstick skillet over medium-high. Add tempeh, and cook 4-5 minutes on each side, until golden-brown
  3. Combine hot sauce and ½ cup water in a 1-cup measuring cup. Pour into skillet, reduce heat to medium-low, and braise tempeh for 10-12 minutes, turning once halfway through.
  4. Place one piece of tempeh onto bottom half of toasted bun. Top with 2 tablespoons slaw. Top with other half of bun.