BQ tofu or Tempeh

Easy recipe especially if you have BQ sauce on hand. Great topped with red cabbage slaw on a sandwich---I think these taste a lot like BQ chicken--satisfying.

I found a sweet BQ from Aldi's that I like that doesn't have high fructose corn syrup--



If you go to the following link there is a good recipe for making it with Tempeh and a good slaw recipe: https://www.veggiesdontbite.com/bbq-tempeh-sandwich/#wprm-recipe-container-11856

DIRECTIONS:

In the picture above I just used some extra firm tofu (which came without water and already pressed) sliced into 5 pieces (horizontally) and dipped in the BQ sauce and placed it on parchment paper and cooked at 400 degrees F. for 30 minutes. BUT NOTE: IT IS MUCH BETTER USING TEMPEH IN MY OPINION--I FORGOT TO PHOTO THE TEMPEH

Note if using Tempeh it is good to cut it in half and boil ten minutes first (helps remove bitterness) and then slice the 2 halves horizontally making 4. The link above has details on how to on Tempeh.

For a quick slaw use the following ingredients.

• 2 cups shredded cabbage
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1/2 teaspoon ground mustard
• 1/4 teaspoon sea sal

Good with pickles too.