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?’Must-try’ Buffalo cajun BBQ tempeh bites?I adapted my previous buffalo BBQ tempeh recipe and used cajun spices instead!?I cut the tempeh into cubes…better for those who haven’t tried tempeh or if you’re not the biggest fan. This way there’s more flavor from the sauce and less from the tempeh. (You can leave out the vegan butter for oil-free version.)
?Tempeh Recipe: Boil 1-8oz block tempeh straight out of the packet (in enough water to cover) for few minutes before using. Slice tempeh into approximately 3/4 inch cubes. Mix: 1/4 cup flour, 2 tsp cajun seasoning, 1/4 tsp salt (or to taste). Add 1/4 cup plant milk and mix well, breaking up any lumps. (The mixture should be fairly thick to ensure it sticks to the tempeh.) Rub mixture onto each piece of tempeh until all sides are evenly coated. Bake on non-stick baking sheet at 400F about 20 minutes. Meanwhile, prepare sauce by mixing in saucepan: 1/4 cup BBQ sauce, 1/4 cup hot sauce, 1 tbsp maple syrup, 2 tbsp vegan butter. Heat on low while whisking until butter has melted and is incorporated. Remove tempeh from oven and coat generously with sauce on all sides using a pastry brush. Return to oven (400F) and cook about 15 minutes more until slightly crispy and darkened in color. Serve hot out of oven. (If there is left over sauce, you can add some more after baking before serving.)
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