Prep Time::30 mins
Cook Time::12 mins
Additional Time::10 mins
Total Time::52 mins
Servings::18
Yield::18 sliders
Ingredients
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3 (8 ounce) packages tempeh, cut into 2-inch strips
2 (12 fluid ounce) bottles Buffalo wing sauce (such as Frank's® RedHot)
1 tablespoon vegetable oil
1 cup crumbled blue cheese, or more to taste
1 cup chopped fresh cilantro
1 large green bell pepper, diced
2 stalks celery, diced, or more to taste
¼ red onion, diced
1 (5.3 ounce) container Greek yogurt, or as needed
18 pita pockets, or more to taste
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.