We posted this recipe to our Facebook page and released at as a someway infamously long Instagram photo just before the Super Bowl. Now that we’ve got the journal back, we thought we’d give the recipe a more fitting home.
These Buffalo Tempeh Skewers are easy-to-make, a hit at parties, and a lot better for you (and those poor buffaloes) than meaty wings. Plus we have two different, equally awesome marinades for them. Here’s what you need:
Tempeh (we use 3-5 8 oz packages depending on the party size—adjust the marinades to suit)
Smokey Buffalo Marinade
4 parts Frank’s RedHot Original Cayenne Pepper Sauce
1 part Extra Virgin Olive Oil
1 part Agave
Creamy Maple Sriracha Marinade
2 parts Sriracha (we like the original, Huy Fong’s rooster sauce, but use your favorite)
2 parts Veganaise
1 part Maple Syrup
Garlic Tofu Dip
Half a block (roughly .5 lb) Silken Tofu
1 Green Onion
2 cloves Garlic
Tablespoon Nutritional Yeast
2 Tablespoons Rice Vinegar
Dash of Salt
First, you need to dry out the tempeh. We use a stovetop grill pan so you get those nice grill marks, but you can use a standard skillet too. Cut the tempeh into long, thick rods that’ll hold up to dipping and cook on medium heat for about 20 minutes, watching closely and turning . If you use a well-season grill pan, you won’t need oil. You might a little olive oil with a standard skillet.
Meanwhile, preheat the oven to 375°F. Mix your marinades in separate bowls and, once done stovetop, place the grilled tempeh rods on an oven-safe pan or dish. Brush the marinade on and bake in the preheated oven for roughly 30 minutes, turning and reapplying marinade as it cooks off and is absorbed, roughly every ten minutes. Remove from the oven once the’ve browned and blackened at the edges, set aside and give a final brushing of marinade as they cool for 5-10 minutes.
Serve + enjoy.