In the summer I am all about the tacos – the ease, the versatility, the deliciousness; and my Buffalo Tempeh Tacos have it all. I am also a fan of buffalo aka Red Hot, the ingredient list is simple whole food ingredients and no additives. (Red Hot ingredients: aged cayenne red peppers, distilled vinegar, water, salt & garlic powder). As I try and eat more whole food plant based I have incorporated tempeh into my lineup so it only made sense I was going to make tacos with it.
Tempeh is made from fermented cooked soybeans and is a great whole food plant based option. I do love tofu but tempeh has it beat on being less processed, higher in protein & fiber. Fun fact – tempeh is a great source of calcium along with being high in other vitamins & minerals. Learn more about tempeh here.
My Buffalo Tempeh Tacos recipe is wfpb- whole food plant based (vegan). There is no oil used in baking the tempeh or in the ranch dressing, as well as no dairy. I like to use corn tortillas as they have minimal ingredients but you can use whatever tortillas you like.
This buffalo tempeh tacos recipe can be super easy to make but if you have the time you can get a little fancier with your veggies. For the veggie slaw I typically buy the pre shredded cabbage – boom easy. BUT you could make your own fresh veggie slaw by thinly slicing veggies like cabbage, carrots, radishes, scallions, celery or whatever else you want.
The ranch dressing is inspired by a recipe in The How Not To Die Cookbook by Michael Greger. I love that this recipe is easy to make and uses whole food ingredients; its even yummier when you can use fresh herbs. This Oil-Free Ranch recipe makes about 1 1/2 cups so you will have plenty leftover to use as a salad dressing or dip for buffalo cauliflower. For the best tasting dressing you want to let it sit for at least an hour (covered in the fridge) before you serve it. I keep the remaining ranch covered (mason jars work great) in the fridge for up to around a week; be sure to stir before serving.
Buffalo Tempeh Tacos w/ Oil-Free Ranch
Ingredients
- 10 oz tempeh
- 1/2 cup hot sauce
- 2 cups slaw veggies
- 1 tbsp apple cider vinager
- 2 limes
- 6 corn tortillas
- salt & pepper
Oil-Free Ranch
- 1/2 cup soaked cashews
- 2 clove garlic
- 1 juice of lemon
- 1 tsp white miso paste
- 1 1/2 tbsp apple cider vinegar
- 1 date pitted
- 1/2 cup unsweetened almond milk
- 1 tsp onion powder
- 1 tbsp parsley
- 1 tsp dill
- 1/4 tsp ground mustard
- 1/2 tsp garlic powder
- salt + pepper
- green onions optional
Instructions
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Preheat oven to 400° F
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Slice temeph into thin strips, 1/4 inch. Toss them in hot sauce & place on parchment lined baking sheet. Keep extra hot sauce.
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Bake tempeh until crispy about 15 minutes.
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In a bowl toss slaw veggies with apple cider vinegar, juice of 1 lime and salt & pepper to taste.
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For ranch dressing, add all ingredients in high speed blender and blend until smooth. Adjust seasonings to your taste. If you have fresh parsley or dill sub for dried and stir in last. Optional garnish with green onions. (for best results cover & let sit in fridge for 1 hr before using)
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Once finished baking drizzle remaining hot sauce over tempeh.
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Warm tortillas and fill with tempeh, slaw & drizzle with ranch. Serve with lime slice.
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If you are a tempeh fan check out my 5 oil free tempeh marinades or my peanut tempeh thai salad recipe. Looking for a good healthy vegan cookbook? I strongly recommend the How Not to Die Cookbook. Speaking of books, in 2020 I am committing to reading more, yay books! check out what I have been using to help me reach my goal here.
If you cook up this recipe I would love a comment below of how you liked it.
Don’t forget to Pin the recipe for later and share your photo with me on Instagram @emilyhappyhealthy .
Stay Happy & Healthy !
– Emily