Buffalo Tempeh and Ranch Pita Sandwiches with Avocado
Cook Time 10 minutes 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.