BBQ Tempeh with Chunky Guacamole and Roasted Broccoli
Ingredients
- 1-8 oz block tempeh
- water
- BBQ sauce
- broccoli florets
- balsamic vinegar
- garlic powder
- black pepper
- salt
- 1 large avocado
- 1/4 deseeded and finely minced jalapeño
- 1/4 cup diced tomatoes
- 2 tbsp diced red onion
- 1 tbsp chopped cilantro
- 2 tsp fresh lime juice
- red chili flakes
- brown jasmine rice
Preparation
Boil 1-8 oz block tempeh in enough water to cover for five minutes.
Slice tempeh into approximately 2-1/2 inch wide rectangles about 1/8 inch thick.
Marinate tempeh rectangles in BBQ sauce for about 15 minutes, ensuring all pieces are covered.
Heat skillet and sear tempeh for about 2 minutes per side.
Remove tempeh from heat and brush with more warmed BBQ sauce.
Cut broccoli florets from stem.
Toss broccoli with a little balsamic vinegar, garlic powder, and black pepper.
Roast broccoli in oven at 475F on a lined sheet until slightly charred.
Salt broccoli to taste.
Roughly mash 1 large avocado with a fork into large chunks.
Add 1/4 deseeded and finely minced jalapeño, 1/4 cup diced tomatoes, 2 tbsp diced red onion, 1 tbsp chopped cilantro, 2 tsp fresh lime juice, salt and black pepper to taste.
Top guacamole with red chili flakes.
Serve with brown jasmine rice.
