This Vegan Buffalo Tempeh Ranch Salad is the perfect salad to add to your arsenal! Bold flavors paired with a creamy dressing make this a fast favorite! This salad is easy to make and comes together in under an hour! Full of plant-based benefits, this healthy salad is sure to turn heads!
This Vegan Buffalo Tempeh Ranch Salad was inspired by the always delicious buffalo wings. It has been so hot here in California and the air is full of smoke due to the fire season, I was craving something spicy yet fresh. This salad hits all those marks. Spicy, fresh, healthy and, full of bold flavors, this salad will have you coming back for more!
Check out some other salad recipes like my Asian-Style Chopped Salad or my Vegan Big Mac Bowl!
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Ingredients
The ingredients in this salad are simple and easy and totally plant-based!
For the Vegan Ranch
- Vegan Mayonnaise
- Fresh Dill
- Dill Pickle Juice
- Apple Cider Vinegar
- Garlic Powder
- Onion Powder
- Salt and pepper to taste
For the Buffalo Tempeh
- Panko Breadcrumbs
- All-purpose flour
- Franks Red Hot Sauce
- Vegan Butter
- Garlic
- Cayenne
- White Vinegar
- Vegan worcestershire
- Tempeh
For the Salad
- Romaine Lettuce
- Tomatoes
- Carrots
- Cabbage
- Avocados
Please see the recipe card for quantities.
Instructions
Slice the tempeh into bite-sized pieces and steam the tempeh for 10 minutes. For some, tempeh can have a bitter soy taste. Steaming the tempeh helps to get rid of the taste of soy and helps the marinade stick better.
Preheat the oven to 425 degrees. Mix the buffalo sauce, vegan butter, worcestershire sauce, garlic, cayenne, and vinegar and set aside. To bread the tempeh, follow these steps:
- Dip the tempeh in the buffalo sauce
- Coat the tempeh with the flour mixture
- Dip the tempeh back into the buffalo sauce
- Toss the tempeh with panko breadcrumbs
Once the tempeh is coated, add to a baking sheet and bake for 30 minutes.
While the tempeh is in the oven, combine all of the ingredients for the ranch dressing and stir to combine. Slice and wash the romaine lettuce, tomatoes, and onions.
After 30 minutes in the oven, take the tempeh out and coat one more time in the buffalo sauce, add back to the oven for 10 minutes. Once the tempeh is finished, assemble the salad bowls and enjoy!
Hint: I like to line my baking sheet with foil and then place a wire cooling rack on top and put the tempeh on that. It helps prevent the tempeh from getting soggy.
Substitutions
Make this fit into any lifestyle by checking out these common substitutions!
- Soy-Free -if you are unable to eat soy, try making this with cauliflower instead!
- Gluten-Free - some brands of tempeh may contain other grains such as wheat, however, most don't. Make sure to check the package. Additionally, coat with gluten-free flour and gluten-free breadcrumbs.
- Keto - Make this recipe keto by coating in almond flour and keto-friendly breadcrumbs.
Variations
Want to give this recipe a spin but add something different? Check out some of these variations!
- Less Spicy - I would rate this recipe an 8/10 on the spicy scale. To make this recipe less spicy, instead of doing the final dunk in the buffalo sauce, leave it as is or skip the buffalo sauce entirely and just bread normally.
- Deluxe - make this fancy by forgoing the ranch and serving it alongside a creamy avocado crema.
- Kid-friendly - skip the spicy buffalo sauce and bread in just panko, flour, and dairy-free milk.
Check out another great salad recipe here!
Equipment
Equipment can have a big impact on how a recipe turns out. I use these baking sheets and always place my tempeh on a wire rack!
Storage
Store the tempeh separate from the salad and dressing to keep it crisp. Store everything in an airtight container and keep it for up to 5 days.
These ingredients don't stand up well to freezing.
Top tip
The final dredge in the buffalo sauce really helps to make these tempeh bites worthwhile! It ups the flavor a huge notch and gives it a crispy coating.
Vegan Buffalo Tempeh Ranch Salad
Ingredients
- 1 cup vegan mayonnaise
- 1 tbs fresh dill
- 2 tbs dill pickle juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup panko breadcrumbs
- 1 cup All-purpose flour
- ½ cup Franks Red Hot Sauce
- 3 tbs vegan butter
- 3 cloves garlic
- ⅛ teaspoon cayenne
- 1 teaspoon white vinegar
- 1 teaspoon vegan worcestershire
- 1 block tempeh
- 3 heads romaine lettuce
- 2 to matoes
- ½ cup shredded carrots
- ½ cup shredded cabbage
- 2 avocados
Instructions
- Slice the tempeh into bite-sized pieces and steam the tempeh for 10 minutes.
- Preheat the oven to 425 degrees. Mix the buffalo sauce, vegan butter, worcestershire sauce, garlic, cayenne, and vinegar and set aside.
- Dip the tempeh in the buffalo sauce
- Coat the tempeh with the flour mixture
- Dip the tempeh back into the buffalo sauce
- Toss the tempeh with panko breadcrumbs
- Once the tempeh is coated, add to a baking sheet and bake for 30 minutes.
- While the tempeh is in the oven, combine all of the ingredients for the ranch dressing and stir to combine. Slice and wash the romaine lettuce, tomatoes, and onions.
- After 30 minutes in the oven, take the tempeh out and coat one more time in the buffalo sauce, add back to the oven for 10 minutes. Once the tempeh is finished, assemble the salad bowls and enjoy!
Notes
- Soy-Free -if you are unable to eat soy, try making this with cauliflower instead!
- Gluten-Free - some brands of tempeh may contain other grains such as wheat, however, most don't. Make sure to check the package. Additionally, coat with gluten-free flour and gluten-free breadcrumbs.
- Keto - Make this recipe keto by coating in almond flour and keto-friendly breadcrumbs.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Jerika says
Wow! I love the combination of healthy ingredients you have put on this recipe.:) I can't wait to try and taste it. Yum!
kaydimaggio says
So glad you liked it!
Kay says
I love this salad recipe, the franks red hot sauce adds a great kick!
kaydimaggio says
So glad you enjoyed!
Amy says
I managed to find Frank's red hot sauce (not easy to find as I live in Australia) so I thought I'd try this. Oh wow! What a great recipe for tempeh, which by the way I absolutely love eating. Such a great American twist on tempeh and I loved it! Sure did remind me for buffalo wings!
kaydimaggio says
So glad you enjoyed it! I forget that some items are not easily found anywhere! You can easily sub out the Franks with any hot sauce. 🙂
AISilva says
I love that you made a vegan dish out of a chicken inspired dish, so creative. This vegan buffalo tempeh ranch salad looks so good, and I love all the colours. I can't wait to try this.
kaydimaggio says
Thank you! I try to make recipes that I used to enjoy non-plant based. I find that it is easier for a lot skeptical people.
Jeannie says
this vegan buffalo tempeh is so tempting and looks absolutely delicious and feeling! This is what I call a vegan feast bowl of goodness and guilt-free.
kaydimaggio says
Thank you! It is super filling and totally guilt-free!
Elizabeth Swoish says
I love this salad! So much flavor!
kaydimaggio says
Thank you!
Kaybee Lives says
This looks delicious! Such a fun twist on just a normal ranch salad! Thanks for sharing!
kaydimaggio says
Thank you! I hope you enjoy!
Areil Always says
looks like an awesome dish. I like that you made it easy to follow
kaydimaggio says
Thank you!
Aya says
I love the idea of vegan buffalo salad. The ingredients in this recipe are so creative. I never tried tempeh before; hence I'm so excited to give it a try. I'm sure it will turn out amazing.
kaydimaggio says
I hope you enjoy! Tempeh is a lot like tofu but has a nuttier, more fermented taste. If you don't like the bitterness just steam it for 10 minutes and it goes away 🙂
Freya says
I’ve just discovered tempeh and I loved this recipe! It was full of flavour and great textures!
kaydimaggio says
Thank you! I love tempeh!
Stacy Boswell says
I am obsessed with buffalo sauce and ranch! Though I usually eat it on chicken, I love the idea of tempeh. It looks crispy and delicious. Thanks for this amazing recipe!
kaydimaggio says
Yes! It tastes just like buffalo wings but healthier and vegan!
Nora says
This salad looks AMAZING! Even though I don't eat a vegan diet per se, I definitely have to try this one! Thank you for the delicious recipe!
kaydimaggio says
Thank you! I hope you enjoy!
Headphonesthoughts says
This recipe looks amazing. I love having salads in the evenings for dinner. Will totally try out this recipe.
kaydimaggio says
I hope you enjoy!
Jodi Reed says
I love the freshness of this salad. My favorite is the buffalo sauce. Thanks!!
kaydimaggio says
So glad you enjoyed it!
Addie says
So many great flavors and textures!
kaydimaggio says
Thank you!
Luca - Ruoka on valmis says
It turned out very crispy and yummy. I loved it.
kaydimaggio says
So glad you liked it!
Jeri says
This was my first time using tempeh, and I loved it! This salad was so full of flavor; I will definitely be making it again!
Anaiah says
The buffalo tempeh is seriously so amazing and gives this entire salad so much flavor. It was delicious and filling!
Jen says
I will add this recipe to my salad to try. I need to find tempeh and make it into buffalo flavored recipe. Love the colors in the bowl
Gina Abernathy says
Nice salad with lots of bold flavors. Healthy and Delicious!
Emily Flint says
Your photos are making me hungry and I can't wait to make this salad, LOL! All of my favorite things in one bowl? Yes, please!
Mihaela | https://theworldisanoyster.com/ says
I could swipe chicken for veggies any time and still love it! Your salad sounds so inviting; I have to try it very soon! I hope the summer goes on OK for you, stay safe!
Julia says
I've been looking for something new to try with tempeh. Looks like I've found it. Thank you, for the cooking tip about the cooling rack that's going to come in handy.