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Buffalo Tempeh and Ranch Pita Sandwiches with Avocado

Cook Time 10 minutes
Servings 3 sandwiches (two pita halves/serving)

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.