Buffalo Tempeh Sliders Recipe

Cook Time: 12 minutes

Buffalo Tempeh Pita Pockets

This Buffalo Tempeh Pita Pocket recipe is a perfect blend of bold flavors and satisfying texture. Tempeh, marinated in spicy Buffalo sauce and paired with a creamy blue cheese and veggie topping, is served in a soft pita pocket. A healthy and delicious option for any meal!

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
• red onion, diced
• 1 (5.3 ounce) Greek yogurt, or as needed
• 18 pita pockets, or more to taste

Directions

Step 1: Place the tempeh strips in a large bowl and pour Buffalo sauce over them, ensuring the tempeh is fully covered. Set aside to marinate for 10 to 20 minutes.

Step 2: After marinating, remove the tempeh from the sauce, reserving the sauce for later. Heat vegetable oil in a large skillet over medium-high heat. Cook the tempeh in a single layer, in batches if necessary, for about 3 minutes per side, or until heated through and lightly browned.

Step 3: Once the tempeh is cooked, drizzle some of the reserved Buffalo sauce back over the tempeh to coat evenly.

Step 4: In a separate large bowl, combine crumbled blue cheese, chopped cilantro, diced green bell pepper, diced celery, and diced red onion. Stir in enough Greek yogurt until the mixture holds together, creating a creamy topping.

Step 5: To assemble, take a pita pocket and stuff it with the cooked tempeh strips. Spoon the blue cheese and veggie topping over the tempeh. Top with additional Buffalo sauce to taste.

Nutrition Facts (per serving)

• Calories: 288
• Fat: 9g (12% DV)
• Saturated Fat: 3g (14% DV)
• Cholesterol: 7mg (2% DV)
• Sodium: 1257mg (55% DV)
• Carbohydrates: 38g (14% DV)
• Dietary Fiber: 1g (5% DV)
• Total Sugars: 1g
• Protein: 15g (30% DV)
• Vitamin C: 8mg (9% DV)
• Calcium: 129mg (10% DV)
• Iron: 2mg (13% DV)
• Potassium: 276mg (6% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Description: Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.

Origin and History

Buffalo Tempeh Sliders combine two distinct culinary traditions. The Buffalo sauce, originating in Buffalo, New York, in the 1960s, became famous for its bold and spicy flavor, traditionally paired with chicken wings. On the other hand, tempeh, a fermented soy product from Indonesia, has become a popular plant-based protein in modern cuisine, especially for vegetarians and vegans. The fusion of these elements results in a unique vegetarian twist on the classic Buffalo wing. While tempeh was traditionally not linked to the spicy, tangy flavors of Buffalo cuisine, this recipe represents a growing trend of combining Eastern and Western culinary influences.

Regional Characteristics

Buffalo sauce is a staple of American cuisine, particularly in Buffalo, New York, where it was first invented at the Anchor Bar in the 1960s. The sauce is typically made from a combination of hot sauce, butter, and spices. While traditionally used on chicken wings, it has expanded to various dishes worldwide. Tempeh, on the other hand, hails from Indonesia, where it is a traditional food made by fermenting cooked soybeans. Known for its firm texture and nutty flavor, tempeh is a popular meat substitute in vegetarian and vegan diets, especially in Western countries. This dish, Buffalo Tempeh Sliders, reflects a fusion of these two culinary elements the tangy, spicy Buffalo sauce and the protein-packed tempeh.

Differences from Similar Dishes

Buffalo Tempeh Sliders stand out from other Buffalo-inspired dishes due to the use of tempeh instead of chicken. While Buffalo wings are a classic American dish, these sliders offer a vegetarian alternative that maintains the heat and flavor of the traditional recipe without animal products. Tempeh, being fermented, also offers a distinct texture and a more earthy, nutty flavor compared to the tenderness of chicken. Additionally, Buffalo Tempeh Sliders are often served as a light, handheld snack or appetizer, while wings are typically a more substantial meal. The addition of Greek yogurt and blue cheese as toppings further differentiates this recipe from other Buffalo variations, offering a creamy and tangy contrast to the spicy tempeh.

Where to Serve

Buffalo Tempeh Sliders are perfect for a wide range of occasions, particularly as an appetizer or snack at parties, game days, or family gatherings. They can be served at vegetarian or vegan-friendly events, providing an alternative to traditional meat-based snacks. These sliders are also a great choice for a casual lunch or dinner. Their portability and finger-food nature make them ideal for outdoor picnics or potluck dinners, where guests can enjoy them while mingling. The balance of spice, creaminess, and crunch makes them a hit at any casual social event, especially where people are looking for a meat-free option.

Interesting Facts

• Tempeh is a traditional Indonesian food made by fermenting soybeans. It is packed with protein, fiber, and probiotics, which are beneficial for gut health.
• Buffalo sauce was first created in Buffalo, New York, at the Anchor Bar in 1964. The original recipe was meant to spice up fried chicken wings and has since become a popular sauce for various dishes.
• Despite the dishs roots in American cuisine, Buffalo Tempeh Sliders highlight the versatility of tempeh as a meat alternative in modern plant-based cooking.
• Greek yogurt is often used in place of sour cream or mayonnaise in vegan and vegetarian recipes to add creaminess without dairy.
• Tempehs firm texture makes it an excellent substitute for meat in dishes like tacos, sandwiches, and sliders, as it can be easily grilled, sauted, or baked.

Buffalo Tempeh Sliders Recipe

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
• 1/4 red onion, diced
• 1 (5.3 ounce) container Greek yogurt, or as needed
• 18 pita pockets, or more to taste

Instructions

1. Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
2. Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
3. Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
4. Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.

Nutrition Facts (per serving)

Calories: 288 | Fat: 9g | Carbs: 38g | Protein: 15g | Sodium: 1257mg

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