Buffalo Tempeh Skillet with Creamy Blue Cheese Drizzle
Looking for a protein‑packed, quick dinner that doesn’t skimp on flavor? This buffalo tempeh skillet delivers a spicy kick with a silky blue cheese drizzle, all in less than 30 minutes. It’s a crowd‑loving twist on a classic wing flavor, ideal for a healthy, homemade dinner.
Ingredients
- - 1 block (8 oz) tempeh, pressed and sliced into ½‑inch thick pieces
- - 2 Tbsp olive oil
- - 2 Tbsp buffalo sauce
- - 1 Tbsp hot sauce (optional, for extra heat)
- - 1 tsp smoked paprika
- - ½ tsp salt
- - ¼ tsp black pepper
- - 4 Tbsp crumbled blue cheese (or vegan blue cheese)
- - 2 Tbsp Greek yogurt or dairy‑free alternative
- - 1 Tbsp chopped fresh chives
- - 1 lemon, sliced into wedges for serving
- - Optional: ½ cup cooked quinoa or couscous for a complete meal
Instructions
- 1. Heat 1 Tbsp olive oil in a large skillet over medium‑high heat.
- 2. Add tempeh slices in a single layer and sear for 2‑3 min on each side until golden brown.
- 3. Remove tempeh and set aside.
- 4. In the same skillet, add the remaining olive oil, smoked paprika, salt, and pepper; let it sizzle for 30 sec.
- 5. Stir in buffalo sauce and hot sauce, coating the pan.
- 6. Return tempeh to the skillet, tossing to coat evenly; cook for another 2‑3 min, letting the edges crisp.
- 7. Mix Greek yogurt with crumbled blue cheese; dollop onto each tempeh piece.
- 8. Sprinkle chopped chives and serve immediately with lemon wedges and a side of quinoa if desired.
Chef's Note
For an extra smoky depth, finish the tempeh with a quick splash of BBQ sauce before adding blue cheese.
Make-Ahead Tips
Sear the tempeh and store in an airtight container in the fridge up to 24 h. Re‑heat in the skillet to crisp it up before serving.
Substitutions
- Tofu instead of tempeh for a milder flavor.
- Cashew‑based blue cheese for a vegan option.
- Replace hot sauce with sriracha for a different heat profile.