bbq tempeh and tofu

This is a great dish -- flavorful and filling but not too heavy. Perfect for summer with corn on the cob, or as a winter sandwich with baked beans. And it's really easy. If you don't like tofu, try tempeh -- it's got a denser texture and some people think it's more satisfying.

BBQ TEMPEH AND TOFU

Ingredients:

• 1 package tempeh
• 1 block of extra firm (not silken) tofu, preferably frozen and thawed, drained, and patted dry
  
• bbq sauce -- your favorite recipe or store bought
• onions, sliced (about 1/2-1 onion per baking pan)
• bell peppers (optional) (amount and prep same as onion)

Preparation:

Cut the tempeh and tofu into slices about 1/3-1/2" thick and as long as you like -- 3" or so is s good size. If you like, brown the tempeh and tofu in a small amount of oil in a non-stick pan.


Put a layer of sauce in the bottom of an oiled baking dish big enough to hold the slices of tempeh and tofu. Add tempeh and tofu in a single layer, then cover with sliced onions and peppers.


Pour more sauce over the top so it comes most of the way up the sides of the tempeh and tofu.


Cover the pan tightly with a lid or foil and bake at 325 F for 45 minutes to an hour. Check periodically to make sure it isn't getting too dry; add a bit of water if it is. The slow bake allows the sauce to go into the tempeh and tofu better.

Remove from oven -- serve as is, or on a bun or other bread with condiments of your choice. This is also good cold and makes a great picnic dish. Enjoy!


And cook, eat, dance, love!