Steam tempeh for 10 minutes. Cut tempeh in half length wise and then into patties that fit the size of your sandwich buns. Alternately, cut chicken into patties that fit the size of your sandwich buns.
Meanwhile, combine almond milk and lemon juice in a shallow dish. Stir well to combine.
In another a shallow dish combine flour, sea salt, garlic powder, smoked paprika and cayenne pepper.
Dip tempeh/chicken in the flour mixture, the milk mixture and then back into the flour mixture.
Heat oil in a skillet and cook until golden brown, about 8 minutes per side. (Make sure chicken is cooked through.)
Place buffalo sauce in a shallow dish and coat cooked tempeh with sauce. Place on sandwich bun and top with lettuce, tomato and ranch dressing or vegan mayonnaise. Drizzle with additional sauce if desired.