Tempeh Buffalo Fingers

Preheat your oven to 375F and put a wire rack on top of a baking sheet.

Mix the milk and vinegar together to make an easy buttermilk (so handy, right?) in one bowl. Pour the 1/3 cup panko into another shallow bowl.

Cut your tempeh block in half, hamburger style, then cut each half into three strips.

Mix the buffalo sauce into the buttermilk, then dip a tempeh finger into the milk mixture. Next, roll the tempeh finger around in the Panko, making sure to coat each side well. Lay the finger on the baking rack, then repeat with the remaining tempeh fingers.

Bake for 20 minutes. During the last 2-3 minutes of baking, top some (or all) of your fingers with some cheese if that suits your fancy.

I also like to mix 2-3 tablespoons of Frank’s into some plain, nonfat yogurt to make a yummy buffalo dipping sauce for my fingers. What can I say, I like a lot of buffalo flavor!