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Meatless Buffalo Bites in a Flash!
tofu and tempeh buffalo bites
This last minute Super Bowl snack is sure to please anyone who loves spicy buffalo-style bites. These Meatless Buffalo Bites with a side of creamy “Ranch” dip can be made in under 20 minutes and served up hot and ready for dipping! Made using logs of firm tofu and tempeh, these bites offer a much healthier option for your football feast. Make this last minute Super Bowl snack – in a flash!..
easy dipping sauce
crispy cheezy spicy bites
Tofu and Tempeh Buffalo Bites
vegan, adjust recipe for however many logs you would like to make
tofu logs (from extra firm tofu)
tempeh logs (from any variety of tempeh)
safflower oil (for cooking)
hot sauce (I used my have brand: Cholula)
nutritional yeast
salt/pepper
agave syrup or maple syrup
Dip: 2 Tbsp vegan mayo + 1 tsp sweetener (agave or maple syrup)
Directions:
1. Press your tofu dry and slice into logs. Slice tempeh into logs.
2. Add a few teaspoons of oil to a hot skillet.
3. When oil is hot, add in enough logs to fill the pan. Allow the tofu and tempeh to sear on both sides for a few minutes. You can add a sprinkle of salt/pepper to these naked logs to season.
4. Add in the hot sauce and maple syrup. You will want to add in about 1/2 tsp hot sauce for every log and 1/2 tsp maple or agave syrup for every 2-3 logs (depending how sweet you like them). Cook the sizzling logs in hot sauce and sweetener for another minutes.
5. With the logs still quite wet from the steam and sauces – add in a plentiful amount of nutritional yeast to the pan. I usually use about 1 cup for the entire skillet. The nutritional yeast acts as your ‘breading’ and creates a crusted over, cheezy-flavored coating. Add enough yeast until the pan is generally dry.
6. Add in a final splattering of hot sauce. You can add a lot for extra spicy bites. Just be sure to add another coating of nutritional yeast if the logs get too wet again.
7. When logs are crispy on the edges with plenty of browned spots – removed from skillet and cool on plate. Serve in a few minutes after allowing to cool.
8. Make your dipping sauce simply by swirling 2 Tbsp of Vegenaise (vegan mayo) with 1 tsp maple or agave syrup. Add in a dash of cayenne or any dip spices you would like toad. Pepper and celery seed are nice. I also like paprika.
Enjoy!
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More on Family Kitchen:
14 Favorite Super Bowl Snacks Made Vegan
19 Ways to Detox Your Diet in 2012
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3 Comments
Sandra commented on Feb 05 12 at 2:41 amThis looks really good but nutritional yeast is expensive to use to much, I would just either mix it with regular breading or just not use it at all.
Sherry commented on Feb 08 12 at 10:02 pmThese are so amazing. Thank you for the recipe. While your dip was delicious, I would like to share with you what I came up with for my second batch of your Tempeh Buffalo Bite’ and dip. I stirred Veganaise with a smaller portion of Tahini, a dash of rice vinegar, and a spoonful of capers. Mixed, it is the consistency of “blue cheese” dip and sort of has the flavor.
kristyn commented on Feb 28 12 at 1:21 amI was really disappointed. these were wildly unsuccessful for me. if i want to make these again, i would prob blanch the tempeh in hot water first. the yeast didn’t do what it was supposed to do and i was left with a gooey maple syrup mess. any tips? what temp should the skillet be at?
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