Barbecued Tempeh Food
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!
Nutrition Facts : Calories 229 kcal, Carbohydrate 7 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Sodium 8 mg, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
MARINATED BARBECUED TEMPEH
Tasty grilled marinated tempeh everyone will enjoy even if they are not vegan.
Provided by Ingrid DeHart - EatWellEnjoyLife.com
Categories Vegan
Time 13m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275 calories, Sugar 2 g, Sodium 894.5 mg, Fat 19.1 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 2.3 g, Protein 19.1 g, Cholesterol 0 mg
BARBECUED TEMPEH
Barbecue sauce transforms virtuous tempeh into finger-licking comfort food. One of the benefits of homemade barbecue sauce is the ability to adjust the seasonings to suit your own taste. Use the recipe below as a guideline, altering the ingredients as you see fit. (In a pinch, bottled barbecue sauce may be used.) Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
Provided by Sandi From CA
Categories Tempeh
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 391.1, Fat 19.5, SaturatedFat 3.5, Sodium 946.7, Carbohydrate 36.6, Fiber 2.5, Sugar 12.7, Protein 24.5
GRILLED BBQ TEMPEH STEAKS
A simple homemade barbecue sauce transforms tempeh into the new cookout classic. This soy-based protein source can be grilled whole, but a little extra knife work allows all the sauce to really seep in. We think a good barbecue sauce should have a perfect balance of acid, umami and sweetness and this one is worth its weight in charred, sticky gold. After just a few minutes on the grill, you'll have shellacked steaks that are pure summer vibes.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool.
- Prepare a grill or grill pan for medium heat.
- Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through.
- Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce.
- Transfer the grilled tempeh to a platter and serve immediately.
BARBEQUE TEMPEH SANDWICHES
I hate tofu but love tempeh and this sandwich is tangy and tasty. My boyfriend and I eat this all the time. It's great because it's vegan for him and I still like it (even though I'm not a vegetarian).
Provided by JENNX
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 54.7 g, Fat 11.5 g, Fiber 2.9 g, Protein 15.2 g, SaturatedFat 2.1 g, Sodium 925.2 mg, Sugar 20.1 g
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