I promised Fiddleheads member Leslie Hammond that I would post this recipe, which I invented as a way to incorporate more vegetarian entrees into my diet, as well as bring a little pizazz to what can be rather unexciting on it's own. When the tempeh is done regardless of what method you use, the sauce should form a somewhat thin, sweet-spicy “paste” coating the
slightly crunchy surface of the tempeh, while the inside should be tender. Serve with a whole grain such as quinoa, a garden salad, and steamed or grilled vegetables.
Find the printable pdf file of this recipe here.
FYI : the grilling instructions are for a wood or charcoal grill. Please consult your instruction booklet (and/or your common sense) if you own a gas-fired grill.
BBQ Tempeh (For Grill Or Stovetop)
*1 - 8oz cake organic tempeh
*Organic olive or light vegetable oil
*Salt, pepper, and garam masala (available in the bulk section of
Fiddleheads Co-op, orcombine cinnamon, cumin, salt, pepper, & coriander
& cardamon to taste)
*Homemade or store-bought bbq sauce (see recipe ideas below)
For the Grill
If using a wood or charcoal grill, build the fire and oil your grate or perforated grilling pan.
While waiting on coals, slice tempeh width-wise into wide slices (about 6), place in the top section of a steamer pan, and steam until just fork-tender. Remove from steamer and put in glass container or bowl, coat on all sides with the oil, and and season to your liking.
After the flames have died down, put the oiled grate over the coals just until hot, then lay the tempeh slices over it. Grill on all sides until golden brown; turn carefully to avoid breaking the surface crust. Once browned on all sides, brush or spoon the prepared sauce over the slices, allowing sauce to drip down sides. Close or partially close cover, grill another 1-2 minutes, turn, then repeat. Remove from grill onto serving plates.
For the Stovetop or Electric Skillet
If using your stovetop, lightly oil your skillet (cast iron works fine) and set aside.
Slice, steam and season tempeh as described above. Turn on burner or adjust electric skillet and bring to medium heat, until skillet is just hot but oil doesnʼt smoke. Add tempeh slices to the pan and brown on all sides until the surface is golden; turn carefully to avoid breaking the surface crust. When all sides are browned, turn heat down slightly, then brush or spoon the prepared sauce over the slices, allowing the sauce to drip down
the sides. Cook another 1-2 minutes, covered or uncovered, turn, then repeat, Remove from skillet onto serving plates.
Serves 2 people (4 ounces per person)
Easy Curry BBQ Sauce: Mix1 part bottled bbq sauce, such as Organicville Original Style, with 1 part organic red or yellow thai curry sauce, and stir thoroughly; adjust to taste.
Basic BBQ Sauce: Combine organic ketchup, mustard, a couple of tablespoons dark or blackstrap molasses; crushed garlic, salt or soy sauce, pepper, and a splash of apple cider vinegar. Add ground rosemary if desired; combine thoroughly and adjust to taste.
/recipe-archive.htmlPrintable pdf files of the recipes on this blog can be found on our Recipe Archive Page.
Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.