This recipe for Buffalo Tempeh with Blue Cheese Dip is a flavour-packed, plant-based take on a crowd-pleaser – made in collaboration with the brilliant team at Tempeh Meades. Their UK-made tempeh is a great source of protein and gut-friendly fermented goodness, with a firm texture that crisps up beautifully in the oven. Tossed in hot sauce and paired with a punchy vegan blue cheese dip, it’s perfect for sharing – or not. If you’ve never cooked with tempeh before, this is a great place to start. You can pick up a block from their online shop here.
Buffalo Tempeh with Blue Cheese Dip
Ingredients
- 500g block of tempeh, chopped into cubes or torn into chunks
- 150 ml hot sauce (we used Frank’s!)
- 100g vegan mayo
- 60g blue cheese, mashed with a fork
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Method
1. Preheat your oven to 180C
2. Pop the tempeh pieces on a lined baking tray and put in the oven for 10 minutes to crisp up.
3. After 10 minutes, take the tempeh pieces out, smother them in hot sauce, and put back in the oven for a further 10 minutes.
4. To make the blue cheese dip, mix together the blue cheese, vegan mayo, a garlic clove and the lemon juice. You can mash with a fork and then whip, or use a nutribullet/food processor to speed things up.
5. Season to taste, and once that tempeh is done, dip in and enjoy!
