I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

buffalo tempeh salad

buffalo tempeh salad

Summer is definitely upon us and with temperatures creeping into the mid-90s, and humidity doing what it does, I’ve been feeling like I’ve been living in a giant sauna lately.  It’s definitely time to break out the bathing suits, misting fans, and best of all, the summer salad recipes!  Because there’s no time more appropriate than a scalding summer day for a nice crisp, refreshing salad. 

This Buffalo Tempeh Salads is one of my all time favorites.  A bed of light, crispy greens topped with spicy buffalo tempeh, avocado, tomatoes and a creamy ranch dressing.  And the best part is, it can be made in less than 20 minutes!  So take a break from the warm meals, and cool off with a hearty, satisfying salad that will leave you feeling full and refreshed. 

Servings Prep Time Cook Time Total Time
2 5 mins. 12 mins. 17 mins.


  • 1 8 ounce package of tempeh
  • 1 large tomato, diced
  • 1 avocado, sliced or diced
  • 1 container of spring mix or baby spinach
  • 4 tablespoons Earth Balance Buttery Spread
  • 4 tablespoons Crystal Louisiana Hot Sauce
  • ½ teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon white distilled vinegar  
  • 3 tablespoons vegan mayonnaise
  • 2 tablespoons lemon juice
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt


  1. Fill a medium saucepan with water and bring to a boil. 
  2. Cut tempeh into bite-sized cubes.  Add tempeh to the boiling water and boil for approximately 7-9 minutes.  Remove from heat and drain.
  3. In a medium pan, over low to medium heat, combine Earth Balance, hot sauce, ¼ teaspoon garlic powder, Worcestershire sauce, and vinegar.   Whisk frequently until sauce begins to simmer and thicken slightly. 
  4. Add the tempeh to the sauce, tossing it until the tempeh is coated all around and has absorbed all the sauce.  Remove from heat and set aside to cool slightly. 
  5. Prepare dressing by combining vegan mayonnaise, lemon juice, paprika, remaining garlic powder, black pepper and salt in a small bowl and whisking together until combined. 
  6. Prepare salad by topping greens with tomato, avocado, tempeh and drizzling with a generous amount of creamy dressing. 
  7. Serve and Enjoy!
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