Our Buffalo Tempeh Sandwich


  • 8 oz/ 227 grams of sliced tempeh
  • 1/3 cup of buffalo sauce
  • pink himalayan salt to taste
  • black pepper to taste
  • 1/2 cup of sliced red onion
  • 1/2 cup of sliced purple cabbage
  • 3/4 cup of massaged kale
  • sliced tomato
  • stone ground mustard
  • 4 slices of sprouted whole wheat bread


  1. In a medium sized pan on medium heat add a drizzle of olive oil along with tempeh and buffalo sauce

  2. Add salt and pepper

  3. Cook until golden brown on each side then remove tempeh from pan and set aside

  4. Add onions to pan

  5. Stir until they start to soften and remove from heat

  6. On bread slices add kale, tempeh, red onion, purple cabbage, sliced tomato, and mustard

  7. Garnish with dill pickles and enjoy ???? #threebunnies

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