8 2 inch slices of tempeh, lightly steamed
2 c. Rice Chex (or crunchy gluten free cereal)
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper
Vegan blue cheese dressing and celery sticks (optional)

Buffalo sauce
2/3 cup hot pepper sauce
1/2 cup cold vegan butter or coconut oil
1 1/2 tablespoons white vinegar
1 tbsp paprika
1/4 tsp vegan Worcestershire sauce
1/4 tsp cayenne pepper
1/8 tsp garlic powder
salt to taste

Place tempeh slices into a sealed bag or container with 1/2 cup buffalo sauce. Allow to soak for 20 minutes. Preheat oven to 375 degrees. In a food processor, blend 1 cup of the cereal so it becomes flour-like. With your hands, crush the remaining 1 cup so the cereal is in larger bits. Mix together. Add the paprika, cayenne, and a pinch of salt together in a shallow dish. Dip the tempeh slices into cereal mix, coating on all sides. Place onto a baking sheet lined with parchment paper. Bake tempeh for 10 minutes. Drizzle with remaining buffalo sauce on all sides. Bake another 2 minutes. Serve with optional vegan blue cheese dressing and celery sticks.