Spicy Buffalo Tempeh Bites

These spicy buffalo tempeh bites are a flavorful, plant-based twist on a classic favorite. Perfectly crispy and packed with a zesty kick, they make a delicious snack or appetizer for any occasion.

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TIME20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 egg 1 cup matzo meal 1 (8 ounce) package tempeh, sliced into 1/4-inch thick slices vegetable oil ½ cup Buffalo wing sauce, or to taste ½ cup blue cheese salad dressing, or to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by beating the egg in a bowl until it’s smooth, about 30 seconds to a minute. In another bowl, pour out the matzo meal. Dip each slice of tempeh into the egg, making sure it’s fully coated, then press it into the matzo meal so it’s covered on all sides. Heat some oil in a skillet until it reaches about 350°F (175°C). Carefully fry the breaded tempeh slices for 3 to 5 minutes, or until they turn golden brown and crispy. Once cooked, transfer them to a plate lined with paper towels to drain off any excess oil. Toss the warm tempeh bites in a bowl with enough Buffalo wing sauce to coat them all nicely. Give the bowl a good shake or stir until every piece is covered. Serve them up with some blue cheese dressing on the side for dipping.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Press the tempeh before cooking to remove excess moisture for better texture.
- Marinate the tempeh in the buffalo sauce for at least 30 minutes to enhance flavor.
- Cook on medium heat to get a crispy outside without burning the sauce.

Why you’ll love it

These bites offer a flavorful twist on traditional buffalo wings using tempeh, a plant-based protein that’s both nutritious and satisfying. They’re spicy, tangy, and perfect for anyone looking to enjoy a tasty snack without meat.

Serving ideas

Serve with celery sticks and a side of vegan ranch or blue cheese dressing for dipping. These bites are also great over a fresh green salad or wrapped in lettuce leaves for a light meal.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep them crispy and avoid sogginess.