Barbecued Tempeh Recipes

BBQ TEMPEH SANDWICH WITH MAPLE DIJON SLAW

Steps:

• Sauté the onions and garlic in a medium saucepan until translucent.
• Combine all other ingredients.
• Bring to a boil.
• Reduce to simmer.
• Pour on tempeh.
• Cook for 20 minutes on simmer.
• Cut each tempeh block in half.
• Pout 1/8 cup BBQ sauce into a refrigerator safe container
• Place pieces of tempeh on top of the BBQ sauce.
• Add more BBQ sauce; repeat until the top of the tempeh is covered.
• Marinate overnight.
• Heat the grill to low heat.
• It is all about cooking it low and slow.
• Use a grilling mat, or directly on the grill, place a single layer of marinated tempeh on the grill.
• Reserve the BBQ sauce in the container.
• Cook 8 minutes on each side, using a spatula to flip pieces
• Put tempeh back into the container for an extra coating of BBQ sauce.
• Cut apples and place them in 2 Tablespoons of lemon juice and set aside.
• Cut all ingredients and place them in a bowl.
• Drain apples and add them to the bowl.
• Drain cashews
• Add all ingredients to a high-speed blender
• Blend until smooth
• Pour over the slaw ingredients and toss.
• Refrigerate until ready to use.

BBQ TEMPEH

Steps:

• Slice the tempeh crosswise into ½-inch thick strips. Then, place each strip on its side and slice in half lengthwise to make it thinner.See the step-by-step photos in the blog for reference.
• Optional - steam the tempeh. Place the tempeh pieces in a steamer basket fitted in a saucepan with a few inches of water. Bring the water to a boil, cover, and steam the tempeh for 10 minutes. Note: I typically steam tempeh to get rid of its characteristic bitter taste, but I find it unnecessary in this recipe, as the BBQ sauce is so bold in flavor.
• Line a cutting board or plate with a few paper towels.
• Cook the tempeh. Heat a 12-inch nonstick frying pan over medium heat with 1 ½ tablespoons of the oil. Once the oil is shimmering (it will take a few minutes), arrange the tempeh slices in a single layer. Cook for 3 ½ to 4 ½ minutes, until nicely golden brown on the bottom side. Brush the top side of each tempeh piece with the remaining oil or spray with cooking spray (I used avocado oil spray), then flip each piece and cook on the second side for 2 ½ to 4 more minutes until seared on the other side. Transfer to the paper towels.Turn the heat off and allow the pan to cool down for a few minutes.
• Make the BBQ sauce (recipe below). Note: you do NOT need to simmer the BBQ sauce on the stove for a full 5 minutes, as in step #2 in the recipe card below. You will simmer it for a few minutes in the next step.
• Return the frying pan to medium-low heat and pour in the BBQ Sauce. Allow the sauce to cook for 1 to 2 minutes, or until gently simmering, stirring with a silicone spatula. If the pan is too hot, the sauce will rapidly simmer, so lower the heat a touch. Add the tempeh back to the pan, and coat the tempeh in the sauce for a minute or two until very saucy. Enjoy!

MARINATED BARBECUED TEMPEH

Steps:

• Slice the tempeh into 6 or 8 rectangles, depending how wide you want the "ribs" to be.
• Steam the tempeh for 15 minutes to soften.
• Whisk together lemon juice, oil, tamari, chili powder, smoked paprika, garlic, oregano and sririacha in a shallow dish or plate.
• Arrange steamed tempeh in dish, turn to coat all over with marinade, cover and refrigerate, turning halfway through, for at least 2 hours or overnight.
• Prepare a grill for medium heat cooking.
• Grill tempeh, flipping once, until browned and hot throughout about 4 minutes on each side.
• Transfer to a plate and serve with barbecue sauce on the side if desired.

BARBECUED TEMPEH

Steps:

• Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
• Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
• Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.
• Return the tempeh to the sauce and cook for 10 minutes longer, then serve.

KOREAN BARBECUE TEMPEH WRAPS

Steps:

• Stir all sauce ingredients together in a small saucepan and place over medium heat. Bring to a simmer, lower heat and allow to simmer about 10 minutes, adding a bit of water if sauce becomes too thick.
• While sauce simmers, coat the bottom of a large skillet with oil and place over medium heat. Add tempeh and cook about 5 minutes, until pieces are browned on bottoms. Flip and cook 5 minutes more. Raise heat to high and add bell pepper and onion. Stir-fry for about 2 minutes. Lower heat to medium again and pour sauce into skillet. Cook just until sauce is very thick and coats tempeh and veggies. Remove from heat and stir in scallions and sesame seeds.
• Place a tortilla onto a work surface. Arrange a lettuce leaf or handful of sprouts on top. Top with avocado slices, kimchi if using, and then tempeh mixture. Fold the end of the tortilla closest to you over fillings, then wrap the sides inward. Roll the wrap away from you to enclose fillings. Repeat until all tortillas and fillings are used.
• Serve.

BARBECUED TEMPEH

Steps:

• Sauté onions, garlic and spices until onions soften. Add peppers and tempeh chunks and continue to sauté for 5 minutes or so. Transfer to a shallow baking pan. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste and water). Add to the vegetables. Bake for 30 minutes at 350℉ (180℃) for 30 minutes covered and then for 30 minutes uncovered. Stir frequently throughout. Serve on rice with coleslaw or stuff into pita. Source Unknown

BARBEQUE TEMPEH SANDWICHES

Steps:

• Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
• Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
• Spoon the tempeh mixture onto kaiser rolls, and serve.

EASY BBQ TEMPEH RECIPE

Steps:

• Combine tempeh and BBQ sauce in a bowl. Gently stir to coat all sides of tempeh slices. Marinate for 5-10 minutes (while you prep the greens for the previous recipe)
• Heat oil in a medium saute pan over medium heat. Add tempeh and cook till each side is golden brown, about 4-5 minutes per side.
• Serve with Tangy Power Greens (previous recipe). Enjoy!