PS BBQ Tempeh

Chef: Vicki Brett-Gach, Ann Arbor Vegan Kitchen

Makes: 4 to 6 Servings

Prep Time: 10 min

Air Fryer Cook Time: 12 min

Conventional Oven Cook Time: 20-25

Total Times: 22 min Air Fryer, 30-35 min Conventional oven

INGREDIENTS

• 1 8 oz block tempeh

• ¼ c Date Lady BBQ Sauce or BBQ Sauce you like without sugar

• 2 T 7-Herb Italian Balsamic Vinegar (made by California Balsamic), or other flavored balsamic of your choice.

• Dash hot sauce

• Dash yellow mustard

• Pinch kosher salt and black pepper (optional)

DIRECTIONS

1. Slice tempeh crosswise into 16 slices.

2. In a flat dish, stir together the marinade: BBQ sauce, vinegar, hot sauce, mustard, salt, and pepper. Add tempeh and toss until each piece is evenly coated with sauce.

3. Finish by baking in either an air fryer or traditional oven.

Air Fryer Method

1. Reserving as much of the sauce as you can, carefully place tempeh pieces in the basket of an air fryer in a single layer. (I use a Philips Air Fryer Avance Digital TurboStar, and love it)

2. I like to use a fork (or two) to lift several pieces at a time, allowing some of the marinade to drip back through into the dash. (You will be using reserved sauce again after air frying is complete, but the extra sauce in the air fryer will just tend to burn.)

3. Set Temperature to 400 degrees and bake for 12 minutes, or until deeply caramelized and crispy. Remove from the air fryer and toss tempeh into the dish of the reserved sauce. Coat each piece of tempeh with the remaining sauce and serve immediately.

Traditional Oven Method

1. Preheat oven to 425 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Reserving as much of the sauce as you can, carefully place tempeh pieces on a prepared baking sheet.

2. I like to use a fork (or two) to lift several pieces at a time, allowing some of the marinade to drip back through into the dish. (You’ll be using reserved sauce again after baking is complete, but the extra sauce in the oven will just tend to burn.)

3. Bake for about 20-25 minutes, or until deeply caramelized and crispy. Remove from oven and toss tempeh into the dish of the reserved sauce. Coat each piece of tempeh with the remaining sauce and serve immediately.

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