BBQ Tempeh - more from the flexi lifestyle

You're a little afraid of that, aren't you? But for real, its good. This is a recipe from the Moosewood cookbook I found at the used bookstore. I messed it up from the start but it wasn't an earth shattering thing. The recipes suggests cubed tempeh, I bought slices without thinking about it. Normally that wouldn't be a problem but this time of year the tempeh makers are skimping on the slices- they are much thinner than normal. Here that would be a problem but its a holiday and people are just buying all of the food insight. Quality goes down but they sell more. So my "slices" fell apart a lot making for more of a chunky sauce rather than a chunked BBQ tempeh. It made for a sloppy joe kind of thing. I put it over roasted potatoes and we had a really nice lunch.

BBQ Tempeh
Saute in 3 T oil until onion is soft
1 lg chopped onion
2 clv garlic, minced
1 tsp ground fennel
1 tsp chili powder
1 tsp ground cumin
1 tsp ground corianer
Add:
1 bell pepper chopped
1lb tempeh (or tofu)
Brown tempeh a bit while mixing sauce
2 Tbsp soy sauce
2 T lemon juice
3 T brown sugar
2 T cider vinegar
1 T prepared mustard
1 can tomato paste
1C water
Transfer tempeh into baking dish and pour sauce over top. Bake covered for 30 min at 350.

This is a good addition to a bake potato bar or on toast served like sloppy joes. Probably good on top of rice too. We put on shredded cheese on top of potatos. Yum


Roughly 1lb of tempeh (or you can use tofu)