Spicy Tofu & Tempeh Buffalo Bites

These are SO GOOD and take less than 20 minutes to make! This was our Super Bowl splurge food and WOW it was good!! I haven’t used oil in so long it was a little odd to cook with it again but I don’t think this recipe would’ve worked without it. I only used a tiny bit so feel free to use whatever you wish.

I love anything (well, almost anything within my eating range) with buffalo wing sauce on it and these fit the bill!

Spicy Tofu & Tempeh Buffalo Bites

This recipes is from Babble food blog – created by Kathy from Healthy Happy Life vegan food blog. I really love her blog and I’ve made several things from it in the past, never been disappointed!

Tofu and Tempeh Buffalo Bites
vegan, adjust recipe for however many logs you would like to make

tofu logs (from extra firm tofu – I like Trader Joe’s High Protein Organic Extra Firm Tofu)
tempeh logs (from any variety of tempeh – I like Trader Joe’s Organic Tempeh)

safflower oil (for cooking)

hot sauce (I used Cholula and Frank’s Buffalo Hot Sauce)
nutritional yeast
agave syrup or maple syrup – I used pure maple syrup

Dip: 2 Tbsp vegan mayo + 1 tsp sweetener (agave or maple syrup)


1. Press your tofu dry and slice into logs. Slice tempeh into logs.
2. Add a few teaspoons of oil to a hot skillet.
3. When oil is hot, add in enough logs to fill the pan. Allow the tofu and tempeh to sear on both sides for a few minutes. You can add a sprinkle of salt/pepper to these naked logs to season.
4. Add in the hot sauce and maple syrup. You will want to add in about 1/2 tsp hot sauce for every log and 1/2 tsp maple or agave syrup for every 2-3 logs (depending how sweet you like them). Cook the sizzling logs in hot sauce and sweetener for another minutes.
5. With the logs still quite wet from the steam and sauces – add in a plentiful amount of nutritional yeast to the pan. I usually use about 1 cup for the entire skillet. The nutritional yeast acts as your ‘breading’ and creates a crusted over, cheezy-flavored coating. Add enough yeast until the pan is generally dry.
6. Add in a final splattering of hot sauce. You can add a lot for extra spicy bites. Just be sure to add another coating of nutritional yeast if the logs get too wet again.
7. When logs are crispy on the edges with plenty of browned spots – removed from skillet and cool on plate. Serve in a few minutes after allowing to cool.
8. Make your dipping sauce simply by swirling 2 Tbsp of Vegenaise (vegan mayo) with 1 tsp maple or agave syrup. Add in a dash of cayenne or any dip spices you would like toad. Pepper and celery seed are nice. I also like paprika.

Press water out of tofu using a press or heavy pot (I used my cast iron pan and a towel) - slice tofu & tempeh into logs

Brown logs in a little bit of safflower oil

Add hot sauce



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  1. RebeccaG Reply

    Made these tonight and they were delicious. So happy I stumbled across your blog looking for some E2 recipes. Made the cauliflower soup last week, it was a big hit as well.

    Keep em coming!

    • So glad you’re enjoying this blog! Thank you for your support. These Buffalo Bites are always a hit here too. :-)

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  4. erratyc Reply

    I just stumbled across these, but they look delicious. I’m not vegan, but I’m always looking for healthier alternatives to the oh so unhealthy foods I love. These look like they may replace what is my all-time favorite food. Thank you!

    • Oh these are our favorite! I’ve impressed many a meat eater with these as well. Hope you like them!

  5. donna Reply

    Hi, I wondered if you would mind giving me a little advice with temphe. I bought a pre-packaged temphe at the grocer, and I was so excited to try it (this was some time back btw), but when I tried to cook it, it had the worst taste, bitter I think. I had tried it because a friend had ordered an asian style temphe sandwch and I loved it. What could have gone wrong? Why did the temphe from the store taste so aweful? Again it has been some time, but was I supposed to soak it or something? When I cooked it, I wanna say I pan fried it in a stir fry style asian sauce, but it was totally lacking the goodness of the restaurant:( Thanks for your help!

    • Hi!
      Try steaming the tempeh for a few minutes before you use it. I do that or I boil it for like 3-4 minutes first then drain. Some recipes yes, it does carry a bitter flavor. It’s not you, don’t worry 😉 The tempeh from the asian place may have been marinated for some time or maybe they used a ton of salt? Maybe it’s their brand of tempeh? Not sure but I know then steaming/boiling thing works. Good luck and let me know how it turns out!!!!!

  6. Lisa Reply

    Oh WOW are these good!!!!!! I’ve never been able to stand wings, even when I ate meat because of all the veins and stuff, and these are an excellent stand in for me when the family has wings. Thank you!!!!