- 1 (8-ounce) package tempeh
- 1/2 cup of your favorite barbecue sauce, or to taste
- 1 teaspoon high-heat oil
- 1/4 onion, sliced thin
- 1/2 large green bell pepper, sliced thin
- 1/2 large red bell pepper, sliced thin
Cut tempeh into 1- by 2-inch strips. Put in a bowl and cover with barbecue sauce. Marinate for 30 minutes at room temperature.
Preheat oven to 325° F.
Meanwhile, heat oil in a sauté pan over medium-high heat. Add onions and peppers and cook until soft, 5 to 7 minutes. Set aside. Drain excess barbecue sauce from tempeh, reserving for later use, if desired.
Gently toss together tempeh and sautéed onions and peppers. Put mixture in a casserole or baking dish. Bake, uncovered, for 25 minutes, stirring occasionally, adding reserved barbecue sauce if it needs moistening.
Serve with hot rice, millet or pasta.
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