- 1 (8-ounce) pkg. tempeh
- 1 Tbsp. olive oil (we used Colavita extra-virgin olive oil)
- 2/3 cup vegan barbecue sauce (home-made or store-bought) (we used the same barbecue recipe that we also used for the Sloppy Josephs)
- Salt and black pepper to taste
- Take a knife and slice the tempeh in half horizontally followed by slicing those halves diagonally so you now have 4 triangles. Slice those four triangles in half horizontally and you’ll have eight triangles (all 8 triangles should be the same size)*.
- Pour the oil into a large frying pan (they prefer you use a cast iron but we used a non-stick skillet). Once the oil’s hot, add the tempeh in and let it cook for 2 to 3 minutes per side or until each side is golden.
- Pour half of the barbecue sauce over the tempeh, spreading it out so the sauce completely covers the top of the tempeh. Flip the tempeh over so the tempeh can cook in the sauce, spreading the remaining half of the sauce over the top of the tempeh. Once all the sauce has been absorbed**, take the skillet off the heat and season the tempeh with salt and pepper. Serve immediately. Should you have any leftovers, this will stay good for up to 4 days in the fridge if it’s in an airtight container.
*When we read the original recipe, it just seemed confusing to us on how they worded the directions for cutting the tempeh into 8 triangles. If you agree, then maybe our own of describing how to cut the tempeh will make more sense: We cut the block of tempeh in half widthwise. Then we cut those 2 pieces in half horizontally.. Then we cut those 4 pieces diagonally to get the 8 triangles.
**We’re not sure what they meant about the sauce being absorbed by the tempeh. We decided to flip the tempeh once the first sauce-coated side had a caramelized sear.
Recipe source unknown.
We weren’t paid in any form to promote Colavita.
Take care everybody !