Summer picnics are a delightful tradition, and incorporating tempeh into your menu can make them even more exciting. This versatile soy product is not only packed with protein but also absorbs flavors beautifully. Here's a recipe for BBQ Tempeh Skewers that will be the star of any picnic.
Ingredients:
- 200g tempeh, sliced into 1 cm thick pieces
- 4 tbsp soy sauce (60 ml)
- 2 tbsp olive oil (30 ml)
- 2 tbsp maple syrup (40 ml)
- 2 tbsp balsamic vinegar (30 ml)
- 1 tbsp smoked paprika (5 g)
- Salt and pepper to taste
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 12 cherry tomatoes
- Wooden skewers
Instructions:
1. Soak wooden skewers in water for at least 30 minutes to prevent burning later.
2. In a shallow dish, whisk together soy sauce, olive oil, maple syrup, balsamic vinegar, smoked paprika, salt, and pepper.
3. Add tempeh slices to the marinade, making sure they are fully coated. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
4. Preheat your grill (or a grill pan) to medium-high heat. Thread the tempeh pieces onto skewers, alternating with bell pepper, onion, and cherry tomatoes.
5. Grill for about 8-10 minutes on each side or until the tempeh is nicely charred and the vegetables are tender.
If you are looking for a no-cook option, try Tempeh Salad. Cube 200g of tempeh and let it marinate in a mixture of 4 tbsp lemon juice, 6 tbsp olive oil, 1 tsp dried oregano, salt, and pepper for at least an hour. Mix with sliced cucumbers, cherry tomatoes, red onion, and fresh parsley. This refreshing salad pairs well with crusty bread or pita chips.
For a more hearty dish, you can create a Tempeh Wrap. Spread hummus on a whole wheat tortilla, add sliced tempeh marinated overnight in your favorite BBQ sauce and mix with shredded lettuce, diced tomatoes, pickles and grated carrot. Roll up and cut into halves.
Tips for Picnic Planning:
When planning a picnic menu that includes tempeh, it's essential to consider convenience, portability, and shelf-life. Tempeh dishes can typically be prepared ahead of time but keep perishable items cold either by packing them in an insulated bag with ice packs or storing them in your cooler.
Remember, grilled tempeh should be consumed within 2 hours from the time it's taken off the heat, so plan accordingly if you are bringing a warm dish. The same goes for tempeh in wraps as they tend to get soggy quickly.