{"id":2602,"date":"2022-01-13T12:47:57","date_gmt":"2022-01-13T17:47:57","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2602"},"modified":"2022-01-13T12:47:57","modified_gmt":"2022-01-13T17:47:57","slug":"a-surprisingly-tasty-nutritious-and-versatile-protein-source-barbecued-baked-tempeh","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2602","title":{"rendered":"A Surprisingly Tasty, Nutritious and Versatile Protein Source – Barbecued (Baked) Tempeh"},"content":{"rendered":"
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Baked bbq tempeh sandwich (TLT)<\/span>
Porcelain plate by Jim Makins<\/a><\/span><\/figcaption><\/figure>\n

January is a month of good intentions, especially with food. I keep hearing stories on the radio about how more and more people are trying to eat more plant-based foods like beans, tofu and tempeh. Tempeh<\/a> is one of those \u201chealth\u201d foods I thought I was supposed to eat but often had a hard time choking down. I never liked the taste but managed to eat it occasionally fried crispy or disguised in some way just because I thought it was good for me. The only way I could happily consume it was in a burrito made with sweet and sour barbecue sauce at a New York City Californian Mexican place we loved (RIP Burritoville<\/a>). Fortunately, I found and played with a recipe from The Modern Vegetarian Kitchen<\/a>, <\/i>reducing the oil and sodium and upping the spices so it comes close to that barbecue flavor in my memory; I now actually enjoy eating the tempeh prepared this way. We\u2019ve been making Reuben<\/a>-style sandwiches with it on dense whole grain rye bread but since the taste reminds me of those delicious saucy tempeh burritos, I also like using it in wraps with salad or leftover greens or saut\u00e9ed vegetables plus avocado.<\/span><\/i><\/p>\n<\/div>\n

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Sliced raw tempeh ready for sauce<\/span><\/figcaption><\/figure>\n<\/div>\n
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Tempeh is a block of fermented soybean, traditionally from Indonesia. It is quite nutritious for a soy protein because it contains the whole soybean, unlike tofu, and due to fermentation, is more digestible than most beans. The health value of soy is constantly being debated but even among soy products, tempeh comes out on top because it is both whole and fermented.<\/span><\/p>\n

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Sauced tempeh ready to bake<\/span><\/figcaption><\/figure>\n<\/div>\n
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Baked bbq tempeh<\/span>
(It might not be pretty but it is delicious)<\/span><\/figcaption><\/figure>\n<\/div>\n
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You can make crunchy little croutons by frying cubes of tempeh that are fun in salad or use fried tofu in nori rolls but marinating tempeh in barbecue sauce is by far the tastiest preparation I know. The leftovers (it keeps up to 5-6 days refrigerated) are a quick meal when served over rice or added to a salad. I try to make it before my husband travels because a bbq tempeh sandwich can stay fresh unrefrigerated for hours and still taste good. This bbq tempeh recipe is\u00a0 easy but if you have a barbecue sauce you love, use it instead of this one. Just follow my baking instructions. Barbecued tempeh is an economical, nutritious and good tasting vegan protein to spice up your meals.<\/span><\/p>\n<\/div>\n

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Bbq tempeh over rice<\/span>
Porcelain bowl by Jim Makins<\/a><\/span><\/figcaption><\/figure>\n<\/div>\n
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BARBECUED TEMPEH<\/span><\/p>\n<\/div>\n

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Preheat oven to 350F.<\/span><\/p>\n<\/div>\n

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1 lb (2 8oz packages) tempeh (try to buy organic soy products)<\/span><\/p>\n<\/div>\n

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Cut each block of tempeh in half and then slice through horizontally so you have 4 thin slabs from each block, total of 8.<\/span><\/p>\n<\/div>\n

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Whisk together:<\/span><\/p>\n<\/div>\n

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