Description
Buffalo Tempeh Sandwich made with marinated tempeh on toasted bread topped with lettuce, tomato, herbed nut cheese, and avocado.
Ingredients
Buffalo Tempeh
- 8-oz. Tempeh block, sliced into 16 rectangles
- 1 – 2 TBSP Buffalo Sauce
- 1 TBSP avocado oil
Buffalo Tempeh Sandwich
- 8 slices Toasted sourdough bread
- 4 leaves Romaine Lettuce Leaves
- 1–2 large tomatoes, sliced
- ¼ cup herbed cashew cheese spread
- 1 avocado, sliced
Instructions
- Add the sliced tempeh to a bowl with the buffalo sauce. Mix well with a silicone brush to ensure all sides of the tempeh are covered.
- Add the avocado oil to a large saucepan over medium high heat. Once it’s warm, add the buffalo tempeh slices to the pan. Cook them for ~10 minutes, flipping at the half way point, until the tempeh slices are golden brown on both sides.
- To assemble the sandwiches, transfer the toasted bread to a plate. Add the 1 TBSP herbed cashew cheese spread to one slice and smash ¼ avocado on the other side. Add 4 slices of the cooked tempeh to one side and stacked the tomato and lettuce on top. Add the second piece of bread on top to form your sandwich.
- Enjoy immediately!
- Store leftover buffalo tempeh in an airtight container in the refrigerator for up to one week. Reheat in the microwave for ~30 seconds before serving. Store leftover sandwich toppings in the refrigerator separately and assemble just before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch, Sandwich
- Method: Stovetop, Toaster
- Cuisine: Vegan, Gluten Free