Photo: Jamie Vespa
Active Time
15 Mins
Total Time
30 Mins
Yield
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.

How to Make It

Step 1

Place coleslaw, green onion, mayonnaise, vinegar, sugar, celery seed, salt, and pepper in a bowl. Mix to combine. Set aside.

Step 2

Heat oil in a large nonstick skillet over medium-high. Add tempeh, and cook 4-5 minutes on each side, until golden-brown

Step 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.

Step 4

Place one piece of tempeh onto bottom half of toasted bun. Top with 2 tablespoons slaw. Top with other half of bun.