Buffalo Beans and Greens - PlantPure Nation

Buffalo Beans and Greens

by Kim Campbell April 14, 2020

Buffalo Beans and Greens

Buffalo Beans and Greens

During a recent trip to Nashville, Tennessee, we discovered not just great country music but one of my favorite vegan restaurants, The Wild Cow. I had their Buffalo beans and greens and was amazed. They seem to focus on "Bowl Style" meals which can be a lot more interesting since they are loaded with an assortment of grains, veggies, and some pretty unique sauces. Wild Cow inspired this recipe. 


Prep time    15 minutes  

Cook time   20 minutes    

Yield               4 servings



  • One 14-ounce package tempeh or tofu, cubed
  • 1 cup oil-free buffalo wing sauce (I use Frank's Red Hot Sauce), mixed with 1/4 teaspoon liquid smoke, plus more for serving
  • 2 bunches kale, sliced with stems removed
  • Two 15-ounce cans pinto beans, drained and rinsed
  • 4 cups cooked brown rice

     Blue Cheez Dressing:

  • 2 tablespoons raw cashews
  • 4 ounces extra-firm tofu
  • 1 garlic clove, peeled
  • 3 tablespoons lemon juice
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons tahini
  • 1 tablespoon water
  • 2 teaspoons maple syrup
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon white vinegar
  • 1/2 teaspoon sea salt
  • 2 tablespoons finely chopped green onions or fresh parsley
  • 1/4 cup crumbled extra-firm tofu


  1. Preheat oven to 375˚ degrees. Line a baking sheet with parchment paper and set aside.
  2. In a shallow dish, marinate the tempeh in the buffalo sauce mixture for 1 hour.
  3. Place all of the blue blue cheese dressing ingredients, except the green onions and crumbled tofu, into a blender and blend until smooth and creamy. Remove the dressing from the blender and fold in the green onions and crumbled tofu.
  4. Remove the tempeh from the marinade and place on the prepared baking sheet. Bake for 10-15 minutes, until edges are browned and dry, turning the tempeh halfway through so it doesn't overcook on one side
  5. Steam the sliced kale in a small amount of water just until wilted. Drain, then add the pinto beans and toss with the kale until warmed through
  6. To assemble each serving, start with 1 cup of rice, then add the kale and beans, and top with the tempeh. Drizzle with the Blue Cheez Dressing. Add more buffalo sauce to the bowl if you like it spicy.
  7. To assemble the dish, start with a scoop of rice, then kale and beans, and top with tempeh. Drizzle the top with blue cheez dressing . Add more buffalo sauce to the bowl if you like it spicy.



Kim Campbell
Kim Campbell


Also in Recipes

Lemon Poppy Seed Pancakes (gluten-free)
Lemon Poppy Seed Pancakes (gluten-free)

by Kim Campbell May 17, 2020

 Lemon poppy seed pancakes made with a unique combination of Japanese sweet potatoes, oats, and quinoa!  
Very Berry Chia Seed Compote
Very Berry Chia Seed Compote

by Kim Campbell May 16, 2020

Berry compotes are warm, fruity, and a sweet addition to pancakes, waffles, oatmeal, and plant-based yogurts and frozen banana nice cream.
Pepperoni Spice Blend
Pepperoni Spice Blend

by Kim Campbell May 05, 2020

This pepperoni spice blend is the perfect blend of spices that is fun for pizza toppings, sandwiches, and pasta dishes.