If you’re craving a salad that’s anything but boring, this Buffalo Tempeh Salad is here to deliver! Crispy, spicy buffalo tempeh triangles sit atop a bed of fresh greens, crunchy veggies, and creamy avocado, all drizzled with tangy vegan ranch dressing. It’s the perfect balance of heat, crunch, and freshness, making it a meal you’ll want to make again and again. Whether you’re a tempeh newbie or a seasoned pro, this salad is sure to become a favorite. Let’s get tossing!
Why You’ll Love This Recipe
- Spicy & Flavorful: The buffalo tempeh adds a kick of heat and a ton of flavor.
- Fresh & Crunchy: Loaded with crisp veggies, this salad is a textural dream.
- Easy to Make: Ready in under 30 minutes—perfect for lunch or dinner.
- Meal-Prep Friendly: Prep the tempeh and veggies ahead of time for quick assembly.
Buffalo Tempeh Salad Recipe
Ingredients
For the tempeh:
- 8 oz tempeh, cut into 1″ squares, then halved into triangles
- 1 tbsp oil (e.g., avocado, olive, or coconut oil)
- ⅓ cup buffalo sauce (store-bought or homemade)
For the salads:
- 4 cups salad greens (e.g., spinach, romaine, or mixed greens)
- 1 cucumber, sliced
- 1 bell pepper, sliced
- 1 tomato, chopped
- 1 avocado, sliced
- ¼ purple onion, thinly sliced
- 2-3 radishes, thinly sliced
- Vegan ranch dressing (store-bought or homemade)
Instructions
- Prepare the tempeh:
- Cut the tempeh into 1″ squares, then halve each square diagonally to create triangles. Carefully slice each triangle in half again to make thinner pieces (about ⅓″ thick).
- Cook the tempeh:
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add the tempeh triangles in a single layer and sauté for 3-4 minutes on each side, until golden brown and crispy.
- Turn off the heat and pour the buffalo sauce over the tempeh. Toss to coat evenly, letting the tempeh soak up all that spicy goodness.
- Assemble the salads:
- Divide the salad greens between two bowls or plates. Top with cucumber, bell pepper, tomato, avocado, purple onion, and radishes.
- Add the buffalo tempeh triangles evenly over each salad.
- Drizzle and serve:
- Drizzle with vegan ranch dressing and serve immediately. For extra flair, sprinkle with fresh herbs like cilantro or parsley.
Tips for Success
- Make It Extra Crispy: For even crispier tempeh, steam it for 10 minutes before slicing and sautéing. This also helps remove any bitterness.
- Adjust the Heat: Use more or less buffalo sauce depending on your spice tolerance.
- Meal Prep: Cook the tempeh and chop the veggies ahead of time. Store them separately in the fridge and assemble when ready to eat.
Serving Suggestions
- Add Grains: Toss in some cooked quinoa or brown rice for a heartier meal.
- Extra Protein: Add a handful of chickpeas or roasted nuts for an extra protein boost.
- Wrap It Up: Skip the greens and wrap the buffalo tempeh and veggies in a tortilla for a portable lunch.
Storage Tips
- Store leftover buffalo tempeh in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
- The chopped veggies will stay fresh in the fridge for 2-3 days if stored properly.
This Buffalo Tempeh Salad is a flavor-packed, nutrient-rich meal that’s perfect for anyone who loves a little spice in their life. It’s quick, easy, and totally customizable—so grab your fork and dig in! Let me know how you like it in the comments below. 🌱✨
Follow us on Instagram at @artisan_tempeh
Order Tempeh blocks at www.artisantempeh.ca
© 2025 Artisan Tempeh. All rights reserved. 