Buffalo Tempeh Salad with Buttermilk Onions
Prep time: 
Cook time: 
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Serves: 4 servings
Pan seared buffalo tempeh tossed with homemade blue cheese dressing and crispy buttermilk fried onions.
Blue Cheese Dressing:
  • 1 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 cloves garlic, minced
  • 1 teaspoon red wine vinegar
  • 1 teaspoon lemon juice
  • 4 ounces good quality blue cheese, crumbled
  • 1 tablespoon olive oil
  • Salt and lots of fresh ground pepper
Buttermilk Onions:
  • 1 onion, thinly sliced
  • 1 cup buttermilk
  • ½ cup flour
  • Oil for frying
  • Pinch of cayenne
  • 1 package tempeh, cut into cubes
  • Oil for frying
  • ½ cup hot sauce
  • 2 tablespoons butter
  • 2 heads Romaine lettuce, chopped
  • Cherry tomatoes
  • Any other veggies you like (cucumbers, celery, carrots, etc.)
  1. First, make the dressing by whisking all of the ingredients in a large bowl. It will be really thick, so add a tiny bit of water to thin it out if you’d like.
  2. Next, put the onions in a bowl, and pour the buttermilk over them. Let ‘em sit for a few minutes. Put the flour, cayenne, and a pinch of salt and pepper in another bowl and set aside.
  3. Bring a pot of salted water to a boil. Add the tempeh, reduce heat to a medium simmer, and let it cook for 12 minutes. Drain.
  4. Put the hot sauce and butter in a large bowl and microwave until butter is melted. Stir.
  5. Heat a deep skillet over medium high heat. Add some olive oil and cook the tempeh until browned on all sides. Cook in batches as necessary, and transfer the browned tempeh to the hot sauce. Coat it well and set aside.
  6. Add more oil to the pan and let it get good and hot. Dredge your buttermilk soaked onions in the flour and fry until crispy and browned.
  7. To make the salad, combine your lettuce with veggies, top with onions, tempeh, and dressing.
Recipe by Tiny Red Kitchen at https://www.tinyredkitchen.com/recipes/buffalo-tempeh-salad-with-buttermilk-onions