BBQ Tempeh with Dilly Potato Salad

🥘 Ingredients

• tempeh 2
• organic ketchup 0.67 cup
• pure maple syrup 2 ½ tbsp
• apple cider vinegar 2 tbsp
• soy sauce or tamari 4 tsp
• molasses 4 tsp
• vegan Worcestershire sauce 2 tsp
• liquid smoke 2 tsp
• smoked paprika 1 tsp
• chili powder 1 tsp
• black pepper ½ tsp
• onion powder ¼ tsp
• garlic powder ¼ tsp
• baby red 1 ½ lb
• Kosher
• Spiced Yogurt Tahini Sauce 0.62 cup
• fresh dill leaves 0.33 cup
• good-quality tahini 2 tbsp
• extra virgin olive oil 1 tsp
• capers 1 ½ tbsp
• caper brine 1 ½ tsp
• Dijon mustard 1 ½ tsp
• yellow mustard or more Dijon 1 ½ tsp
• celery seeds ¾ tsp
• jalapeño peppers ½
• extra virgin olive oil 4 tbsp

Sliced Tempeh

1. 1

   Prepare: tempeh .
2. 2

   Slice each block of tempeh crosswise into ½-inch (1.3 cm) thick strips. Then, place each strip on its side and slice it in half lengthwise to make it thinner. See this image for reference.
3. 3

   Optional: If desired, steam the tempeh. When paired with a bold, tart, and savory sauce like BBQ sauce, tempeh’s bitterness fades into the background. However, if you’re very sensitive to bitter flavors, you may want to steam the tempeh (see Note 2 for instructions).
4. 4

   Store in the fridge for up to 5 days.

BBQ Sauce

1. 1

   Prepare: organic ketchup , pure maple syrup , apple cider vinegar , soy sauce or tamari , molasses , vegan Worcestershire sauce , liquid smoke , smoked paprika , chili powder , black pepper , onion powder , garlic powder .
2. 2

   Add all the ingredients to a large jar for which you have a lid. Whisk well to combine. Taste, adding a pinch of salt or pepper as needed. For more sweetness, add a bit more maple syrup. For more smokiness, add a few drops more of liquid smoke or a few dashes of smoked paprika.
3. 3

   Label and store in a sealed jar in the fridge for 1 month or longer. (Yes, at least 1 month! This is thanks to the acid-heavy ingredient list.)
4. 4

   For the potato salad: baby red , Kosher salt and freshly cracked black pepper, Spiced Yogurt Tahini Sauce , fresh dill leaves , good-quality tahini , extra virgin olive oil , capers , caper brine , Dijon mustard , yellow mustard or more Dijon , celery seeds , jalapeño peppers . For the bbq tempeh: extra virgin olive oil , Sliced Tempeh (from 2 8-ounce / 227g blocks) (from meal prep) (see Note 1), 1 5/16 cup BBQ Sauce (from meal prep).
5. 5

   Cook the potatoes. Wash and scrub the potatoes, but don’t peel. Cut baby potatoes in half; cut larger potatoes into 1- to 1 ½-inch (2.5 to 4 cm) chunks. Transfer the potatoes to a saucepan and cover with 1 inch (2.5 cm) of cold water. Season very generously with salt. Bring to a simmer and cook at a decent simmer for 8-12 minutes , until a fork pierces them with the slightest bit of resistance. Reserve a ladle of cooking water, then drain the potatoes in a colander. Rest for 5 minutes until the potatoes are somewhat dried but still warm.
6. 6

   While the potatoes cook and rest, make the potato salad dressing and prepare your side salad (if you’re making one). In a large bowl, combine the Spiced Yogurt Tahini Sauce, dill, tahini, olive oil, capers and brine, both mustards, celery seeds (if using), jalapeño (if using), and pepper to taste. Taste, adding more caper brine for tang or salt/pepper. If your yogurt is not very rich, you may want to add more olive oil.
7. 7

   Finish the Potato Salad. Add the warm potatoes to the dressing and toss to coat. If needed, add a tablespoon of reserved cooking water to bring everything together. Season with salt and pepper to taste.
8. 8

   Cook the BBQ Tempeh. Line a cutting board with a few paper towels. Heat a 12-inch (30 cm) nonstick frying pan over medium heat with 1 1/2 tbsp of olive oil. Once shimmering, arrange half of the Sliced Tempeh in a single layer. Cook for 3 ½ to 4 ½ minutes, until golden brown on the bottom. Brush the top sides with 1 1/2 tsp oil (or spray with cooking spray), then flip. Cook for 2 ½ to 4 minutes until golden brown on the other side. Transfer to the paper towels. Repeat with the remaining oil and Sliced Tempeh (cook for less time, as the pan is hotter). Remove from the heat and cool for a few minutes.
9. 9

   Return the pan to medium-low and pour in the BBQ Sauce. Cook for 2-3 minutes or until gently simmering, stirring with a silicone spatula. Add all of the tempeh and cook for 1 to 2 minutes, stirring frequently, until very saucy.
10. 10

    Transfer the BBQ Tempeh to plates and drizzle on any remaining sauce from the pan. Serve with the Potato Salad and your side salad, if you made one.