Tamarind BBQ Tempeh and Sweet Potato

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 71.7

Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 519.7 mg
Total Carbs: 14.2 g
Dietary Fiber: 0.7 g
Protein: 1.1 g

View full nutritional breakdown of Tamarind BBQ Tempeh and Sweet Potato calories by ingredient

Introduction

BBQ Tofu dish from Appetite for Reduction pg 159 - "Tart tamarindis often a secret ingredient in BBQ sauce , but I (author) love it as an in-your-face, not-so-secret ingredient. I also love that this dish comes all together in one pan, with minimal prep. The sauce glazes the tempeh and sweet potatoes and creates the perfect mingling of sweet, tangy, savory, and smoky. The longer you marinate,the more flavor will permeate the tempeh." BBQ Tofu dish from Appetite for Reduction pg 159 - "Tart tamarindis often a secret ingredient in BBQ sauce , but I (author) love it as an in-your-face, not-so-secret ingredient. I also love that this dish comes all together in one pan, with minimal prep. The sauce glazes the tempeh and sweet potatoes and creates the perfect mingling of sweet, tangy, savory, and smoky. The longer you marinate,the more flavor will permeate the tempeh."

Minutes to Prepare: 70

Minutes to Cook: 55

Number of Servings: 4

Ingredients

Marinade

4 garlic cloves

1 tbsp minced fresh ginger

3/4 cup vegetable broth

2 tsp arrowroot dissolved in 1/4 cup of water

2 tbsp tomato paste

1 tbsp tamarind concentrate (Indian spice)

3 tbsp of agave or maple syrup

2 tbsp soy sauce

1 tsp olive oil

1 tsp liquid smoke

1/8 tsp cayenne (optional)

12 oz Tempeh cut into 3/4 inch chunks and 1.5 pounds sweet potatoes also cut into 3/4 chunks

Directions

Spray a 9X13 inch glass casserole pan with non-stick cooking spray. Avoid glass. In medium sized mixing bowl , whisk together all the sauce ingredients. Make sure the tamarind is dissolved. Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them and use your hand to coat well. Let marinade for an hour at least. When ready to bake, preheat oven to 400 degrees. Cove the pan with foil and bake for about 25 minutes. Remove from oven and toss out the foil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking. Bake for another 30 minutes, flipping everything once. The sweet potato should be tender but not mushy, the sauce should be thickened and coating everything. Serve.

Number of Servings: 4

Recipe submitted by SparkPeople user NATUREHIKE.