Tempeh is one of my favorite foods. It’s texture is second to none. The nutty flavor is unparalleled. It’s a dream to work with in the kitchen and on the grill. That’s why it is the perfect accessory to buffalo hot sauce.
I like to cut and steam my tempeh to prepare it for the marinade. It opens the pores of the fermented soybean cake and allows the flavor to seep in. Once I’ve steamed it and dumped on the marinade, it is ready for the hot grill where it only needs a couple of minutes per side.
Buffalo sauce is easy to make. All you need is your favorite hot sauce (I dig Frank’s Original) and vegan butter (Miyoko’s is the best vegan butter on the market). I add a dash or two of garlic powder and pepper to the pot while heating. Enjoy!
- 2-8 oz. packages tempeh (Lightlife is the brand carried at most stores. I’ve seen a few local brands like Tempeh Tantrum in Minneapolis. I’d kill for some creative, locally made tempeh)
- 12 oz. hot sauce of choice (you can buy pre-made buffalo and ignore the rest of the ingredients, but it won’t be as good. Also, check to made sure it’s vegan)
- 1/4 cup vegan butter
- 1 tsp garlic powder
- Dash or two black pepper
- Cut the tempeh into 1 inch fingers. Place into a steamer basket on the stove for 10 minutes. Set aside.
- Meanwhile, dump the hot sauce in a small sauce pan. Heat on medium low and add the butter and spices. Stir until butter is melted.
- Pour the sauce over the steamed tempeh. Let sit for at least 4 hours or overnight.
- Prepare a well-oiled grill. Shake off excess sauce (don’t discard!) and place tempeh over direct flame. Keep an eye on it! It should only need a couple of minutes per side to get nice grill marks.
- After grilling, place the tempeh back in the sauce, cover and shake. Serve with vegan ranch and celery for the full buffalo wing experience.