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!
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!
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
Ingredients
- 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
Instructions
- 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.