BBQ Tempeh Cauliflower Rice Bowl

Slice the tempeh into 1/4 inch slices.

Pour about 1 cup BBQ sauce into a 9x12 inch baking dish.

Place the tempeh slices in the sauce and coat them well with hands.

Let the tempeh marinate for 10-15 minutes.

Bake at 375°F for about 20 minutes.

Chop the florets from 1 large head cauliflower and pulse in a food processor until rice-like texture, or use 1 package defrosted frozen cauliflower rice.

Cook 1 cup chopped scallions and 4 minced garlic cloves in a little vegetable broth until slightly fragrant, adding more broth as needed.

Add the riced cauliflower and more broth until moistened.

Stir the cauliflower while cooking, adding more vegetable broth when the pan dries out, until tender.

Add 1 cup defrosted green peas and cook until heated through.

Mix in tamari or soy sauce to taste.

Combine the BBQ tempeh and cauliflower fried rice in a bowl to serve.