Buffalo Tempeh Sliders

Ingredients

• 3 packages tempeh , 8 ounce
• 2 bottles Buffalo wing sauce , 12 fluid ounce
• 1 tablespoon vegetable oil
• 1 cup crumbled blue cheese , or more to taste
• 1 cup chopped fresh cilantro
• 1 large green bell pepper , diced
• 2 stalks celery , diced, or more to taste
• 0.25 reds onion , diced
• 1 container Greek yogurt , 5.3 ounce
• 18 pitas pockets , or more to taste

Instructions

1. 1

   Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.

2. 2

   Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.

3. 3

   Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.

4. 4

   Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.