Buffalo Tempeh with Blue Cheese Dip
Serves: 4
cooking time: 20 minutes
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 incredible team at Honestly Tasty. Their UK-made plant-based cheeses are properly cultured using traditional cheesemaking methods and provide a genuine alternative to dairy cheese. Pair their award-winning blue cheese with our tempeh - crisped up and smothered in hot sauce - and you have the perfect match. You can pick up their incredible cheeses here.
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 & pepper to taste
Method
Preheat your oven to 180C
Pop the tempeh pieces on a lined baking tray and put in the oven for 10 minutes to crisp up
After 10 minutes, take the tempeh pieces out, smother them in hot sauce, and put back in the oven for a further 10 minutes
To make the blue cheese dip, mix up blue cheese, vegan mayo, garlic clove and lemon juice in a bowl.
Season to taste, and once that tempeh is done, dip in and enjoy!