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Buffalo Tempeh Sliders
Buffalo Tempeh Sliders
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
52 minutes
Spicy Buffalo tempeh sliders with blue cheese and celery in pita pockets - a crowd-pleaser for vegetarian parties!
Ingredients:
  • 3 (8 ounce) packages tempeh, cut into 2-inch strips
  • 2 (12 fluid ounce) bottles Buffalo wing sauce (such as Frank's® RedHot)
  • 1 tablespoon vegetable oil
  • 1 cup crumbled blue cheese, or more to taste
  • 1 cup chopped fresh cilantro
  • 1 large green bell pepper, diced
  • 2 stalks celery, diced, or more to taste
  • 0.25 red onion, diced
  • 1 (5.3 ounce) container Greek yogurt, or as needed
  • 18 pita pockets, or more to taste
Instructions:
  • In a large bowl, generously coat tempeh with zesty Buffalo sauce. Let it marinate for 10 to 20 minutes, allowing the flavors to meld deliciously.
  • Strain tempeh from Buffalo sauce, saving the sauce. In a large skillet over medium-high heat, warm oil. Cook tempeh in one layer in batches until warm and golden, approximately 3 minutes per side. Drizzle some reserved Buffalo sauce over tempeh to cover.
  • In a large bowl, toss together blue cheese, cilantro, green bell pepper, celery, and onion. Add Greek yogurt gradually until the topping reaches a cohesive consistency.
  • Place the tempeh pieces into the pita pockets and add a generous spoonful of the topping on each. Drizzle the remaining Buffalo sauce on top.

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