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
How to Make It
Place coleslaw, green onion, mayonnaise, vinegar, sugar, celery seed, salt, and pepper in a bowl. Mix to combine. Set aside.
Heat oil in a large nonstick skillet over medium-high. Add tempeh, and cook 4-5 minutes on each side, until golden-brown
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.
Place one piece of tempeh onto bottom half of toasted bun. Top with 2 tablespoons slaw. Top with other half of bun.