‘Barbecue’ tempeh
Tempeh, which can be used in many of the ways you can use tofu, is made from cooked and slightly fermented soy or other beans and formed into a patty. Other grains, such as barley and spices, may be added to commercially prepared products.
Whether baked, fried, or on its own, tempeh is a tasty addition to a variety of dishes, such as soups, salads, and stir-fries. Try this "barbecue" tempeh recipe as a healthier alternative to chicken or steak, or when you want a plant-based option that is chewier than tofu.
Note: Tempeh is sometimes found in the freezer section or in the refrigerator case. Because it is a fermented product, it may have some mold on it, which is normal.
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Servings: 3, as a main dish
Ingredients
- 1 block tempeh
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup or mirin (rice wine)
- 1 tablespoon liquid aminos
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon coriander (optional)
- 1 teaspoon nutmeg
- Pepper, to taste
- Salt (optional)
Salad (optional)
- Nori seaweed
- Cabbage
- Shaved carrots
- Sesame seeds
- Green onions
Directions
- Slice tempeh in strips and place in a single layer on a small baking pan.
- Combine balsamic vinegar, maple syrup, olive oil, soy sauce, and spices. Pour mixture over tempeh to evenly coat. Let the strips marinate while the oven preheats.
- Preheat oven to 350 degrees.
- Once the oven is heated, bake tempeh for 20 minutes, turning tempeh halfway through. Remove from oven once tempeh has browned.
- Optional: Serve on a salad of nori seaweed, cabbage, and shaved carrots. Garnish with sesame seeds and green onion.
Nutrition information (per serving)
- Calories: 222
- Total fat: 13 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 320 mg
- Total carbohydrate: 16 g
- Dietary fiber: 3 g
- Total sugars: 8 g
- Protein: 14 g
Note: Nutrition information calculated for barbecue tempeh only.