Buffalo Tempeh Sliders recipe
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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 ¼ red onion, diced 1 (5.3 ounce) container Greek yogurt, or as needed 18 pita pockets, or more to taste
Nutrition Info
- 288.3 caloriescarbohydrate: 37.9 gcholesterol: 7.4 mgfat: 9.4 gfiber: 1.4 gprotein: 14.8 gsaturatedFat: 2.8 gservingSize: -sodium: 1257.2 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Buffalo Tempeh Sliders
Directions
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Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
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.
Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
Divide tempeh pieces among pita pockets, top with a spoonful of the topping. Top with remaining Buffalo sauce.