BBQ Tempeh Bowl

Tempeh is a dense cake made of fermented cooked soybeans. Nutty and satisfying, it’s perfect chopped, crumbled, or sliced. For this BBQ Tempeh Bowl, just toss in a few ingredients and crisp it all up in a hot pan.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes
Serves: 2

Ingredients

2 Tbs. ketchup
1 Tbs. yellow mustard
1 Tbs. reduced-sodium soy sauce
1 tsp. Worcestershire sauce
1 tsp. maple syrup or brown sugar
1 tsp. smoked paprika or chipotle powder
8 oz. tempeh, sliced
1 Tbs. + 1 Tbs. neutral-tasting oil (like grapeseed or safflower)
1 cup corn kernels
1 green bell or poblano pepper, dice
½ white onion, diced
1 cup finely shredded romaine
¼ cup Creamy Cilantro Sauce (see recipe)
A few lime wedges (optional)

Instructions

In a large bowl, whisk together the ketchup, mustard, soy sauce, Worcestershire, maple syrup, and paprika. Add the tempeh and gently toss to coat.
In a large non-stick pan, heat 1 Tbs. oil on medium heat until shimmering. Sauté the tempeh until browned in spots, 3-5 minutes. Divide into 2 bowls.
Wipe the pan with a paper towel. Add the remaining 1 Tbs. oil and increase the heat to high. Sauté the corn, pepper, and onion until hot but still crisp, 1-2 minutes. Add half to each of the two bowls.
Top each bowl with the lettuce and Creamy Cilantro Sauce. Serve with the lime wedges.