"Barbecued" Tempeh or Tofu Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
Sauce:
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
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Directions: |
Directions: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. |
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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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