Buffalo Strip Sandwich
Makes 4 sandwiches
INGREDIENTS
1 package (8 ounces) tempeh
Oil for brushing (such as grapeseed)
1/4 cup Franks ™ original hot sauce
3 Tablespoons melted Earth Balance™ (butter spread)
4 whole grain hamburger buns, toasted (Ezekiel brand – in freezer section)
1 avocado, mashed
8 slices tomato
Pickled Red Onions
1 cup water
1 cup apple cider vinegar
1/4 cup agave nectar
1 red onion, thinly sliced
DIRECTIONS
- Bring water, vinegar, and agave to boil.
- Put onions in a bowl and pour boiling mixture on top.
- Keep in fridge for 1-3 hours.
- Drain and keep pickled onions for up to 7 days in fridge.
- Cut tempeh length-wise in half and then width-wise into 6 strips (will have a total of 12 strips).
- Brush grill pan with oil and grill tempeh 6 minutes on each side, until grill marks appear.
- Mix together hot sauce and butter spread (buffalo sauce!)
- Dunk grilled strips into buffalo sauce.
- Make sandwich: spread avocado on bun, top with tomato, pickled onions and 3 buffalo strips per sandwich.
Nutrition
Facts |
| Serv. size 1 sandwich (255g) |
| Servings 4 |
| Calories 395 |
Fat Cal. 173 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
19g |
8% |
Total Carb. |
16g |
4% |
Sat. Fat |
3g |
4% |
Fiber |
3g |
10% |
Trans Fats |
0g |
|
Sugars |
6g |
|
| Cholest. |
0mg |
0% |
Protein |
3g |
|
| Sodium |
434mg |
20% |
|
|
|
|
| Vitamin A |
0% |
Vit. C |
20% |
Calcium |
6% |
Iron |
8% |
|