Buffalo 66 Salad – Dandelion CommuniTea Café Copycat

Inspired by Dandelion CommuniTea Café’s famous Buffalo 66 in Orlando, Florida. Warm, crispy cashew-crusted chickpea tempeh served over organic spring greens with carrots, celery, red onion, and bell peppers. Accompanied by tangy Buffalo wing sauce, creamy vegan blue cheese dressing, hummus, and blue corn tortilla chips. A convenient, cholesterol-conscious recreation of the original café favorite.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Slice tempeh into strips approximately ¼–½ inch thick. Place in a skillet with a small amount of water, cover, and steam for 5 minutes. Drain and pat dry to keep the inside tender while allowing the outside to crisp.

Step 2

2. Finely chop cashews into small crumbs, leaving some texture. Combine with paprika, garlic powder, onion powder, black pepper, and salt in a shallow bowl.

Step 3

3. Mix flour and water in a separate bowl to create a thin paste. Lightly brush tempeh strips with the paste, then press into the seasoned cashew mixture to coat both sides.

Step 4

4. Heat olive oil in a large nonstick skillet over medium heat. Add tempeh in a single layer and pan-fry for 3–4 minutes per side until golden brown and crispy. Turn carefully to preserve the cashew coating. Cook in batches if needed.

Step 5

5. Divide spring mix between two large serving bowls. Add carrots, celery, red onion, and optional bell peppers. Mix in cooked quinoa if desired.

Step 6

6. Gently warm Wegmans Buffalo-Style Wing Sauce in a small saucepan or microwave-safe bowl. If using Crystal Hot Sauce instead, whisk it with melted vegan butter until smooth.

Step 7

7. Pour blue cheese dressing into individual serving cups. Keep chilled until ready to serve.

Step 8

8. Arrange warm cashew-crusted tempeh strips over the cold salad. Serve Buffalo sauce and blue cheese dressing separately for dipping or drizzling.

Step 9

9. Serve each salad with ¼ cup hummus, 1 oz blue corn tortilla chips, and optional orange wedges. Enjoy immediately while the tempeh is warm and crispy.

Step 10

Notes

Step 11

* Original inspiration: Dandelion CommuniTea Café’s Buffalo 66 featured cashew-crusted tempeh tenders, carrots, celery, red onion, Buffalo sauce, and vegan blue cheese dressing, served as a wrap or bowl.

Step 12

* Tempeh texture: Steaming before pan-frying helps create a tender interior with a crispy exterior.

Step 13

* Cashew coating: Finely chopped cashews provide the nutty crunch without requiring deep-frying.

Step 14

* Sauces: Wegmans Buffalo-Style Wing Sauce and bottled vegan blue cheese dressing make preparation easier. Check labels for dairy ingredients.

Step 15

* Cholesterol: Using dairy-free sauces and dressing keeps the recipe free of dietary cholesterol. For LDL management, also compare saturated fat on product labels.

Step 16

* Make ahead: Prepare vegetables and cashew seasoning in advance. Pan-fry tempeh just before serving for the best texture.

Step 17

* Serving suggestion: Add quinoa for a more filling entrée or omit it for a lighter salad.