I love barbecue sauce. Seriously. I could eat anything that’s slathered in barbecue sauce every day for the rest of my life. I have at least 5 bottles in my fridge right now, though I usually prefer to make my own. I had an extra block of tempeh in my fridge and had no idea what to do with it. Finally threw this easy-peasy-weeknight-meal together!
You will need:
- One 8 oz. block of tempeh
- 1 T soy sauce
- 1 T olive oil
- 1/2 cup barbecue sauce of your choice
- Heat the oven to 400.
- Place the whole block of tempeh in a frying pan. Add enough water to come halfway up the block of tempeh. Set over medium heat and simmer for five minutes on each side. Set aside to cool for a few minutes.
- Once cool enough to touch, slice the tempeh in half longways, then in half across, so you have four square “steaks.” Mix soy sauce and olive oil together. Set the tempeh on a plate and pour soy sauce-oil mixture over the top. Set aside for 5 to 10 minutes.
- In the meantime, line a baking sheet with parchment paper. Place the tempeh steaks on the pan and bake for five minutes.
- Remove from the oven and brush the tops with barbecue sauce. Bake for three to five minutes. Remove from the oven, flip with tongs, and brush the other side. Return to the oven and bake for another three to five minutes. Repeat this process until you’ve coated and baked each side at least twice. You can do as many coats as you like! I just did two.
- Remove from the oven, plate and serve!
I had this with sautéed spinach (with garlic powder and a splash of apple cider vinegar) and Minimalist Baker’s cornbread.