Prep Time:
30 mins
Cook Time:
12 mins
Additional Time:
10 mins
Total Time:
52 mins
Servings:
18
Yield:
18 sliders
Ingredients
Directions
Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.
Nutrition Facts (per serving)
| 288 | Calories |
| 9g | Fat |
| 38g | Carbs |
| 15g | Protein |
