These buffalo tempeh fajitas with cashew aioli are the perfect fun recipe to bust out for sports night suppers or family fajita night. Consisting of battered (baked) Buffalo tempeh, garlicky cashew sauce, avocado, and more, they’re crave-worthy, and best enjoyed with an ice cold beer.
- 2 blocks (each 240-250 grams) tempeh
- 3/4 cup chickpea flour
- 3/4 cup unsweetened non-dairy milk
- 1/2 teaspoon garlic powder
- Pinch each fine sea salt and freshly ground black pepper
- 3/4 cup Frank’s Original cayenne pepper sauce
- 1 tablespoon arrowroot starch
- 1 tablespoon extra virgin olive oil
- 4 medium garlic cloves, minced
- 1/2 cup water
- 1 cup raw cashews, soaked for 1 hour in boiling water and drained
- 1/4 + 1/8 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons nutritional yeast
- 8–12 small flour tortillas (2–3 tortillas per person)
- Shredded cabbage and thinly sliced carrots
- Diced avocado
- Fresh cilantro
- Diced tomato
- Shredded romaine lettuce
- Prepare the buffalo tempeh: Preheat the oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper.
- Slice each block of tempeh in half, and then slice each half into 6 short sticks. You should end up with 24 tempeh pieces.
- In a large bowl, whisk together the chickpea flour and non-dairy milk.
- In another bowl, whisk together the hot sauce and arrowroot. Set aside.
- Take a piece of tempeh and dip it into the chickpea flour batter. Shake off any excess and transfer onto one of the prepared baking sheets.
- Repeat step 5 with the remaining tempeh. Make sure that there is 1/2 an inch of space in between each piece of tempeh so that it gets a crispy exterior.
- Place both baking sheets in the oven and bake for 25 minutes. It’s ready when it slides off of the parchment effortlessly without leaving any chickpea flour batter behind.
- Remove from the oven and let cool until you can handle it comfortably.
- Dip a tempeh piece into the hot sauce, making sure all sides are nicely coated, and shake off any excess. Place it back on the baking sheet and repeat with the remaining tempeh.
- Put back in the oven for 7 more minutes.
- Meanwhile, while tempeh is in the oven, make the cashew aioli: Warm the oil in a small saucepan over medium heat. Add the minced garlic and cook, stirring occasionally, until browned and fragrant. In a blender, combine the water, soaked cashews, salt, pepper, lemon, nutritional yeast, and cooked garlic. Blend until very smooth.
- Prepare all of the other components: Slice the cabbage and carrots very thinly, dice the avocado, chop some cilantro, and get any other toppings you like, such as lettuce and tomato.
- To serve, arrange two or three pieces of tempeh in the centre of a tortilla and top with some cashew aioli, cabbage, carrots, cilantro, etc. Repeat with as many fajitas as you wish to enjoy!
Because Frank’s hot sauce isn’t burn-your-mouth spicy, even those who don’t have super high spice tolerances can enjoy these fajitas. That being said, if you don’t like spice, feel free to use 3/4 cup of your favourite barbecue sauce instead of hot sauce. Or use half barbecue sauce and half hot sauce for a happy medium!
- Category: Main Dish
- Cuisine: American
Keywords: vegan Buffalo tempeh fajitas