Barbecued Tempeh

  • 1 lb tempeh
  • 1/2 cup cider vinegar
  • 1/2 cup tamari
  • 1/3 cup olive oil
  • 1/3 cup maple syrup
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried thyme

Preheat oven to 350°F.  Slice tempeh in half horizontally, then slice each piece in half crosswise.  (Or any other uniform shape as desired).  Use a baking dish that will hold the tempeh pieces snugly in a single layer.  In a bowl, whisk together the vinegar, tamari, oil, maple syrup, cumin, smoked paprika and thyme.  Pour half of the marinade into the baking dish and arrange the tempeh on top, top with the remaining marinade.  Cover dish snugly with foil.  Bake for about 45 minutes until most of the marinade is absorbed.  Uncover and bake an additional 10 minutes until the tempeh is browned and the liquid absorbed.  Use as a sandwich filling when cooled to room temperature.  Great with Root Vegetable Slaw and garlic mayo on a ciabatta roll.  Keeps for up to 10 days well-wrapped in the refrigerator.