Buffalo Tempeh Tacos are one of my favorite quick and easy meals. I started using tempeh after becoming gluten-free and actually prefer it to the vegan chicken substitutes (containing gluten) I used previously. The texture is amazing for this. I finish the tacos off with a quick vegan ranch dressing and my favorite toppings.
Buy a package of tempeh, I use Lightlife. Slice and chop into bite size pieces. You can make as much or as little as you want but I use about 1/4 of a package for myself.
Heat a skillet over medium-high heat with a spritz of oil. Toss in the pieces of tempeh and cook until they begin getting crispy, turning as needed. Turn down the heat and add your favorite buffalo sauce. To make the sauce vegan, use Earth Balance in place of butter or margarine.
I usually just throw my sauce together as I go, adding a tablespoon of Earth Balance, Louisiana Hot Sauce, Garlic Powder, and Freshly Cracked Black Pepper to the pan. Toss well.
Move to a tray or platter with warmed corn tortillas, ranch (instructions below), and your favorite toppings. I like arugula and tomatoes. Green or red onions are great as well. I prefer serving it this way so that my tacos don't get soggy while I'm eating.
Spoon your favorite vegan mayo into a bowl equivalent to the amount of ranch you want. Thin out with red wine vinegar, whisking well with a whisk or fork. Sprinkle in some dill, parsley, garlic powder, and salt to taste. Stir until well combined.