Buffalo Tempeh Lettuce Cups with Celery Radish Topping

This Vegan play on Buffalo Tacos will surely not disappoint.
Total Time 30 minutes
Servings 2


  • Baking Sheet
  • Small saucepan


  • 1/3 cup Frank's Red Hot Wings Sauce
  • 2 tbsp Plant-Based Butter
  • 8 oz Tempeh, sliced into 1/4-inch thick strips
  • 1 1/2 tbsp Pumpkin seeds
  • 2 Celery Stalks, thinly sliced
  • 2 Scallions, thinly sliced
  • 3 Radishes, trimmed and thinly sliced
  • 1/4 cup Plant-Based Ranch Dressing
  • 1 head Baby Romaine Lettuce
  • 1 tsp Olive Oil
  • Dash of Salt (to desired taste)


1. Bake the Buffalo Tempeh

  • Preheat the oven to 400°F.
  • Add hot sauce and butter to a small saucepan over medium heat. Whisk Buffalo sauce until butter is melted and remove saucepan from heat.
  • Add tempeh to Buffalo sauce and stir.
  • Remove tempeh from saucepan, gently shake to remove excess sauce, and transfer to a foil-lined baking sheet. (Reserve any remaining sauce. You will use this saucepan again in the next step.)
  • Bake until crispy, 20 to 22 minutes.
    If you don’t have foil, add 2 tsp oil to the baking sheet instead (though tempeh may stick slightly).

2. Toast the Pumpkin Seeds

  • Wipe the saucepan clean.
  • Heat pumpkin seeds, 1 tsp vegetable oil, and a pinch of salt over medium heat.
  • Cook until crispy and lightly browned, 2 to 3 minutes

3. Prepare the Celery Radish Topping

  • Add celery, scallion, radish, and ranch dressing to a medium bowl and gently toss the celery radish slaw.

4. Plate & Serve

  • Place baby romaine lettuce leaves on plates and top with Buffalo tempeh and celery radish slaw.
    Drizzle the Buffalo tempeh tacos with any remaining Buffalo sauce and toasted pumpkin seeds.
  • ENJOY!!!!