All the buffalo kick you love—now in crispy, craveable tempeh buffalo bites.
Tempeh Buffalo Bites: Crispy, Spicy, and Totally Addictive
These Tempeh Buffalo Bites were born from my renewed love affair with tempeh and my longtime obsession with anything buffalo. I make buffalo tofu all the time, but I figured tempeh deserved its moment—and wow, it delivers! Steaming it first makes it soft and ready to soak up all that buttery buffalo goodness. I love tearing it into bites for easy dipping, but these are just as good stuffed in a wrap, piled onto salads, or layered in a grain bowl. Simple, bold, and totally plant-based—this one’s a keeper.
Why You’ll Love This Recipe
Totally Plant-Based: No meat, no problem—these bites are 100% vegan and packed with protein.
Crispy + Coated in Sauce: The cornstarch gives them that slight crisp before they’re coated in buttery buffalo sauce.
Versatile AF: Serve with ranch, toss in a wrap, or add to your favorite salad or grain bowl.
Fast and Easy: Simple prep, minimal ingredients, big buffalo energy.
Dairy-Free Option: Just use plant-based butter and vegan ranch to keep it dairy-free.
What Is Buffalo Sauce?
Buffalo sauce is that crave-worthy combo of heat and tang, traditionally made by mixing hot sauce with melted butter. In this recipe, we keep it simple and go straight for Frank’s RedHot, the OG hot sauce used in classic Buffalo wings. When melted with a little butter or plant-based butter, it transforms into that rich, spicy glaze we all love—no extra ingredients needed. Perfect for coating tempeh, tofu, veggies, or anything that could use a bold flavor boost.
Ingredient Highlight: Tempeh
Tempeh is made from fermented soybeans, giving it a firm texture and nutty, earthy flavor. It’s high in protein and fiber, and its slightly chewy texture makes it perfect for soaking up bold sauces—like buffalo. A little steaming goes a long way to help it absorb flavors better and become extra tender.
Madly Delicious Must-Know Tips and Questions
Steam Before You Bake:
Steaming tempeh for just 10 minutes softens it and helps it soak up that spicy sauce like a sponge. Totally worth the extra step.
Get That Crunch:
Cornstarch is your crispy secret weapon. Toss your torn tempeh pieces in it before baking to get that light outer texture that clings to sauce perfectly.
Serving Ideas:
Make these into wraps with lettuce, avocado, and slaw, or throw them into bowls with grains and roasted veggies. Or, just serve ’em up with a big bowl of ranch—no judgment.
Can I make this ahead of time?
Yes! You can steam and season the tempeh earlier in the day, then bake and toss in sauce right before serving.
Can I use store-bought buffalo sauce?
Definitely. Use your favorite! Just make sure it’s got a good balance of heat and tang.
Is tempeh gluten-free?
Most tempeh is, but check the label—some brands add grains or flavorings that might contain gluten.
Let’s Dish: Did You Know?
Buffalo sauce isn’t just for wings! It was originally made famous in Buffalo, New York, when a bar owner mixed hot sauce and butter to coat fried chicken. Today, we’re giving that spicy, buttery magic a plant-based twist—with tempeh that’s just as bold and satisfying.
Feeling Saucy? Then Try These Tempeh Buffalo Bites
Spicy, saucy, and protein-packed—these bites are everything you love about buffalo wings in plant-based form. Give them a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your version!
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Tempeh Buffalo Bites
Equipment
- Pan with lid
- Small – Medium baking sheet
Ingredients
- 1 (8-ounce) block tempeh
- ⅓ cup Frank's Red Hot
- 1½ tbsp plant-based butter
- 2 tsp cornstarch
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional, if you don't like spicy)
- Vegan ranch, for dipping
Instructions
- Preheat the Oven: Preheat oven to 400°F (204°C). Line a small–medium baking sheet with parchment paper or a silicone baking mat and set aside.
- Steam the Tempeh: APlace 1 (8-ounce) block of tempeh in a skillet with ¼ cup water over medium heat. Cover and steam for 10 minutes. This helps soften the tempeh so it better soaks up flavor. Let cool slightly.
- Tear & Coat the Tempeh: Once cooled, tear the tempeh into bite-sized pieces. Add to a zip-top bag or container with 2 tsp cornstarch, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp cayenne pepper. Shake until evenly coated.
- Bake the Tempeh: Spread coated tempeh onto the prepared baking sheet. Bake for 18–20 minutes, flipping halfway, until golden and crispy.
- Make the Buffalo Sauce: In a small saucepan, melt 1½ tbsp plant-based butter over low heat. Stir in ⅓ cup buffalo sauce until warmed and combined.
- Toss & Serve: Once baked, toss the crispy tempeh in the warm buffalo sauce. Serve immediately with vegan ranch, or tuck into a wrap with your favorite toppings!