Grilled BBQ Tempeh Steaks
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 219
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 13
- Protein
- 16
- Cholesterol
- 0
- Sodium
- 276
- Total: 20 min
- Active: 20 min
Ingredients
1/2 cup ketchup
1/4 cup pure maple syrup
1 tablespoon Dijon mustard, vegan, if necessary
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce, vegan, if necessary
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Two 8-ounce blocks tempeh
Vegetable oil, for brushing
Directions
- Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool.
- Prepare a grill or grill pan for medium heat.
- Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through.
- Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce.
- Transfer the grilled tempeh to a platter and serve immediately.