Quick Barbecue Tempeh

I don’t cook with tempeh very often, however after making this quick Barbecue Tempeh last night to complete a classic dinner of roasted potatoes and vegan caesar salad, I will be adding it to my weekly shopping list.

The health benefits of tempeh are many.  Just 4 ounces of tempeh provides 41% of the Daily Value (DV) for protein for less than 225 calories and only 3.9 grams of saturated fat. I encourage you to explore this fermented cousin of tofu as another protein source in your diet.  Its dense texture and nutty flavour will have you wanting more – I promise!

Ingredients:

1 package plain tempeh (sometimes found in the frozen section)

1 tablespoon Braggs (or wheat free tamari)

1 tablespoon tomato paste

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1 clove garlic, finely minced

1/2 teaspoon smoked paprika

cracked black pepper

Method:

Cut the tempeh into 8 triangles.  Whisk together all other ingredients and toss with the tempeh triangles.  Set aside to marinate for 20-30 minutes.

Preheat oven to 400F.  Line a baking sheet with parchment paper.

Place tempeh triangles on the parchment, evenly spaced.  Top with any leftover sauce. Bake for 20-25 minutes, or until the edges are charred and crispy.

Voila! A yummy vegan dinner

~The Vegan Project

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