Buffalo Tempeh Nachos

Buffalo Tempeh Nachos
Print Recipe
  • Nacho Assembly
  • packages tempeh crumbled (12 ounces)
  • ¾ cup Buffalo Marinade
  • 2 cups Shredded lettuce
  • Cheesy Buffalo Sauce
  • 1/3 cup spicy quick pickled jalapenos
  • ½ cup pitted oil cured black olives
  • 1 cup loosely packed fresh cilantro leaves
  • ¾ cup salsa of choice
  • 1 bag tortilla chips I used Garden of Eatin’ blue corn chips
  • Buffalo Marinade
  • 3 tablespoons coconut oil red palm oil or dairy grass-fed butter (can also use half olive oil, half coconut oil for less coconut taste)
  • ½ small white onion diced
  • 2 garlic cloves
  • ¼ cup apple cider vinegar
  • 1 cup Frank’s Red Hot original
  • 1 tablespoon molasses
  • 1 tablespoon gluten-free tamari
  • ¼ teaspoon salt
  • Cheezy Buffalo Sauce
  • ¾ cup Buffalo Marinade
  • 1 cup raw almonds soaked overnight and drained
  • 1/3 cup plus 1 tablespoon nutritional yeast
  • 2 tablespoons coconut sugar
  • ¼ teaspoon onion powder
  • 2 tablespoons tahini
  • Spicy Quick Pickled Jalapenos
  • ½ cup white balsamic vinegar
  • 1 tablespoon maple syrup
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • 2 jalapenos cored and seeds removed, thinly sliced
Nacho Assembly
  1. Crumble tempeh into a bowl and cover with 3/4 cup Buffalo Marinade. Stir to incorporate. Refrigerate for three hours-overnight.
  2. Heat a saucepan to medium-high heat and add 1 tablespoon olive oil.
  3. Add marinated tempeh and sauté for 10 minutes until slightly brown around the edges. Set Buffalo Tempeh meat aside for assembly.
  4. Scatter chips evenly over the surface of your serving dish. The smaller the dish, the less you will get some toppings on each chip, so I recommend something around 16 x 9 or so.
  5. Cover chips with the following ingredients, in this order: Buffalo tempeh, Avocado chunks, Quick Pickled Jalapeños, Olives, Cheezy Buffalo Sauce—drizzle as much of this as you like, Dollops of salsa, Cilantro. Serve with lime wedges.
Buffalo Marinade
  1. Heat a large sauté pan to medium-high. Add oil or butter. When oil is shimmering or butter is melted and starting to bubble, add diced onion.
  2. Saute until translucent and add garlic. Saute another 30 seconds.
  3. Add Frank’s Red Hot, apple cider vinegar, molasses, tamari and salt. Stir to combine and turn down to medium heat.
  4. Allow mixture to simmer for another 10 minutes, stirring occasionally.
  5. Pour into a heat-proof bowl. Allow to cool for 30 minutes before adding ¾ cup to the blender to make your Cheezy Buffalo Sauce.
Cheezy Buffalo Sauce
  1. Place all ingredients in a blender and puree until smooth.
Spicy Quick Pickled Jalapenos
  1. Combine white balsamic through chili powder in a small bowl and whisk to combine. Add jalapenos and stir. Cover and refrigerate for 3-4 hours before draining and serving.
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