Baked Buffalo Tempeh

Preheat the oven to 375°F. Add the farro to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Dice the zucchini. Once finished, drain and return the farro to the saucepan along with the diced zucchini and a pinch of salt and pepper, off of the heat. Cover to keep warm.

Line a baking sheet with foil or parchment paper. Combine the hot sauce and butter in another small saucepan over medium heat. Slice tempeh into thin strips, about ¼ inch thick. Toss sliced tempeh in the Buffalo sauce and transfer, using a slotted spoon or tongs, to a lined baking sheet. Reserve remaining Buffalo sauce.

Place the Buffalo tempeh in the oven and bake until lightly browned, about 20 to 22 minutes.

Thinly slice the celery. Peel and thinly slice the carrot. Thinly slice the radishes. Add the celery, carrot, and radishes to a medium bowl and toss with the ranch dressing.

Divide the farro between large bowls. Top with the carrot celery slaw and Buffalo tempeh. Serve with any remaining Buffalo sauce. Enjoy!