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Tommy Hindman's Barbecue Tempeh Recipe

August 03, 2016
Tommy Hindman, Knoxville, TN Native here. My last post was about healthy eating and I had a few comments about my baked tofu recipe (all positive). So taday, I thought I'd share another recipe using Tempeh. What is tempeh? Well, tempeh is a form of soy that originated in Indonesia and is basically lightly fermented soy in cake form. There is no strong taste associated with the fermentation, but you, do ned to cook it a bit before you use it in a recipe. Tempeh is unusual in that it is one of the few types of soy product that did not come from the Chinese.

It is a staple source of protein and is especially popular on the island of Java. Unlike tofu, tempeh is a product that uses whole, intact soybeans and has a more meaty texture than tofu, making it especially useful, as a meat substitute either for vegetarians of those wishing to go meatless every once in a while. High in vitamins, fiber and protein, this firm textured superfood is gaining in popularity.
Here is a great recipe using tempe that will have even the most hardcore meat eaters coming back for more:

1 package of tempeh
1 Tbsp olive oil
1 green pepper chopped
1 onion chopped
Salt to taste
1 cup barbeque sauce of choice.
Slice tempeh into ¼ inch slices and steam them in a pot with a steamer basket for 15 minutes. Remove and let cool.
While tempeh is cooling, sauté onion and green pepper over medium heat. When cooked to desired texture remove from heat.
Take cooled tempeh and crumble into a mixing bowl. The texture should resemble that of ground beef.
Add onion, green pepper, and BBQ sauce to mixing bowl and mix thoroughly.
Serve on potato buns and top with cheese cole slaw and/or hot sauce.

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