A vegetarian Buffalo pleasure pocket that is wonderfully balanced. Excellent for gatherings or potlucks where vegetarians or vegans seek flavorful food. Work well with flaxseed or barley tempeh. Pick a reputable pita brand that will stay together.
| Prep Time: | 30 mins |
| Cook Time: | 12 mins |
| Additional Time: | 10 mins |
| Total Time: | 52 mins |
| Servings: | 18 |
| Yield: | 18 sliders |
Ingredients
- 3 (8 ounce) packages tempeh, cut into 2-inch strips
- 2 (12 fluid ounce) bottles Buffalo wing sauce (such as Frank’s® RedHot)
- 1 tablespoon vegetable oil
- 1 cup crumbled blue cheese, or more to taste
- 1 cup chopped fresh cilantro
- 1 large green bell pepper, diced
- 2 stalks celery, diced, or more to taste
- ¼ red onion, diced
- 1 (5.3 ounce) container Greek yogurt, or as needed
- 18 pita pockets, or more to taste
Instructions
- Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
- Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
- Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
- Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 1257 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome – especially for being such a quick and simple recipe!
Tempeh was not available in my local grocery story so I used extra firm tofu instead. It fried up nice and golden brown in the skillet and tasted good. I do not care for blue cheese and did not eat that part of the recipe but my husband said it was delicious. Due to me not eating the mix in my pita, hubs asked if he could have the leftover and he ate it by itself. Great recipe and I can’t wait to try it again once I am able to find tempeh.