Buffalo Tempeh and Ranch Pita Sandwiches with Avocado

dairy freevegetarian
Buffal Tempeh Pita Sandwiches with Ranch and Avocado

This vegetarian version of a Buffalo Chicken and Ranch sandwich will make you fall in love with plant based eating! Spicy Buffalo tempeh pieces lightly fried in avocado oil, crunchy Ranch-dressed romaine lettuce, creamy avocado stuffed into pitas make an easy, tasty, and nutritious lunch.

Buffalo Tempeh and Ranch Pita Sandwiches with Avocado

During this twin pregnancy, I’ve had major cravings and when they hit, I just have to give in right then and there! Recently, after a stressful week of no sleep with a toddler regression, I was craving a Buffalo Chicken Wrap (and as many of you know, I don’t eat chicken!) So, what’s a pregnant girl to do? Make a plant based version!

Buffal Tempeh Pita Sandwiches with Ranch and Avocado

I love using tempeh as a meat alternative because it’s hardy, easy to cook, and requires no prep (unlike, say, a jackfruit or tofu.) For this recipe, I simply sautéed the tempeh for 10 minutes in an avocado oil until it browned and lightly crisped up on the outsides. Then, I tossed it with Buffalo sauce (so easy, right?) You could get extra crispiness by using an air fryer or oven, but I love the simplicity of the skillet method here.

I stuffed pita pockets with romaine lettuce tossed with Ranch dressing (although a Caesar dressing would be great, too!) and some creamy avocado for a healthy fat and extra texture. The combination was amazing and leftovers were even better – I just microwaved the tempeh to reheat!

Buffal Tempeh Pita Sandwiches with Ranch and Avocado

To switch this recipe up, you could use a wrap instead of a pita, you could obviously switch up the protein, and add some crunchy veggies in there like chopped celery and carrots.

I encourage you to try tempeh here, especially if you’ve been wanting to experiment with this plant based protein!


Buffalo Tempeh and Ranch Pita Sandwiches with Avocado

Cook Time10 mins
Servings: 3 sandwiches (two pita halves/serving)


  • 1 tablespoon avocado oil
  • 1 18-ounce package tempeh, cubed
  • about 4 cups romaine lettuce
  • 1/4 cup Ranch dressing (Caesar also works great here)
  • 1 ripe avocado
  • 3 pieces whole wheat pita bread (make sure it’s the kind that you can sliceand stuff – usually labeled ‘pita pocket’)
  • ¼ cup buffalo sauce


  • Heat the oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the tempeh. Cook until browned on all sides, about 10 minutes.
  • Meanwhile, toss the romaine lettuce with the dressing. Pit, peel, and cut the avocado in to thin slices. Halve the pita bread. Place the buffalo sauce in a medium mixing bowl. Set all aside.
  • Pour the cooked tempeh into the bowl with the buffalo sauce and toss well to coat.
  • Assemble the sandwiches. Stuff the pitas with the dressed lettuce and avocado. Top with buffalo tempeh. Serve.

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