Buffalo Tempeh Salad

Tempeh

• 1 package Tempea, Cubed

• 2 tsp oil

• 1 tbsp vegan butter

• 3 tbsp hot sauce (we used Frank’s)

Salad

• 3 cups romaine lettuce, shredded

• 3 Radishes, sliced

• 10 Cherry tomatoes, halved

• ½ Avocado, cubed

• Ranch Dressing

Instructions

1. Cook cubed tempeh in a pan with the oil over medium heat until browned. Add vegan butter and hot sauce to the pan and turn down the heat. Stir until butter has melted and tempeh is well coated.

2. Assemble salad ingredients in two bowls. Add cooked tempeh on top and drizzle with vegan ranch dressing.