Barbecued Tempeh Recipe

Barbecued Tempeh Recipe

Ingredients

Makes 4 servings

• 1 pound tempeh, cut into 2-inch bars
• 2 tablespoons olive oil
• 1 medium onion, minced
• 1 medium red bell pepper, minced
• 3 garlic cloves, minced
• 1 (14.5-ounce) can crushed tomatoes
• 3 tablespoons dark molasses
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 2 teaspoons spicy brown mustard
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cayenne

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and set aside
3. In a large saucepan, heat 1 tablespoon of the oil over medium heat
4. Add the onion, bell pepper and garlic
5. Cover and cook until softened, about 5 minutes
6. Stir in the tomatoes, molasses, vinegar, soy sauce, mustard, sugar, salt, allspice and cayenne and bring to a boil
7. Reduce heat to low and simmer, uncovered, for 20 minutes
8. In a large skillet, heat the remaining 1 tablespoon oil over medium heat
9. Add the tempeh and cook until golden brown, turning once, about 10 minutes
10. Add enough of the sauce to generously coat the tempeh
11. Cover and simmer to blend the flavors, about 15 minutes
12. Serve immediately

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