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"Barbecued" Tempeh or Tofu Recipe

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This recipe for "Barbecued" Tempeh or Tofu, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Simione
Added: Sunday, July 8, 2007


1 lb. tempeh, cubed, OR 3 cakes of tofu, pressed and cubed ¾ inch, or so
3 Tbsp. vegetable oil
1 cup finely chopped onion
2 large cloves garlic, minced or pressed
1 tsp. ground fennel seeds
1 tsp. chili powder
1 tsp. ground coriander
1 tsp. ground cumin
1/8 tsp. cayenne
1 green or red bell pepper, chopped


2 Tbsp. tamari soy sauce
2 Tbsp. fresh lemon juice
3 Tbsp. molasses or brown sugar
2 Tbsp. cider vinegar
1 Tbsp. prepared mustard
6 Tbsp. tomato paste (7 oz can)
1 cup water
4 - 5 dashes Tabasco© or other hot red pepper sauce

For tempeh:

1. Sauté the onions, garlic, and spices until the onions begin to soften. Add the peppers and tempeh and continue sautéing until the peppers brighten and the tempeh browns. Transfer this mixture to a shallow baking pan. 2. Whisk together the sauce ingredients and pour them over the vegetable - tempeh mixture. Bake covered at 350° for ½ hour and uncovered for another ½ hour, stirring frequently throughout.

For Tofu:

Sauté the vegetable and spices. Whisk together the sauce ingredients. Combine the sautéed vegetables and the sauce and pour over the tofu cubes in a shallow baking pan. Bake as directed for tempeh, stirring very gently to avoid breaking the tofu cubes.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 ½ hours
Personal Notes:
Personal Notes:
This is a recipe I copied out of a Moosewood Restaurant Cookbook, I dunno which one it was. I have only made the tofu version, and I recommend slowly browning the cubes of tofu in a skillet with some oil before mixing with sauce and baking.

This is a yummy dish, goes well with salad and big chunks of cornbread or with a pile of rice. I




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