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In a medium saucepan over medium-low heat, add the oil and
onion. Cook until onions are just translucent. Add the crumbled
tempeh and cook, stirring occasionally, until tempeh is lightly
browned. Add 1/2 cup of the buffalo sauce, and cook until mixture
is heated.
On a large plate, layer 2 cups baby spinach, 1/2 cup halved cherry
tomatoes, 2 T pickled jalapeños, 4 sticks of celery, 2 T blue
cheese, 1 T of sunflower seeds and drizzle with 1 T reserved
buffalo wing sauce. Enjoy!
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