These sweet, smoky tempeh “ribs” are easy to prepare, and stand up perfectly to the heat of a grill (just place them on a piece of foil) . Here, though, I am using an air fryer.
1 bottle quality vegan bbq sauce
1 package of tempeh
4 cups water
2 tablespoons mild white miso
- Boil the water, and then add the miso. Stir the pot until the miso dissolves.
- Slice the tempeh into six pieces width-wise and then add them to the miso broth. Cook for 1/2 hour, ensuring that the tempeh does not break.
- Remove the tempeh from the heat, place it in a bowl, and coat it on both sides with the barbecue sauce. Cover it, and allow it to marinate overnight.
- The next day, remove the tempeh slices from the barbecue sauce. You are now ready to cook them on a hot grill, or air fryer or oven set to 425 degrees (fifteen minutes each side).