Combining the best foods ending in “eh,” best served on 80s Memphis style dinnerware.

4 oz (1/2 a Lightlife package) of tempeh
1/4 c BBQ sauce
1 tsp tamari or soy sauce
2 TSBP olive oil
medium bowl
medium pan

3/4 c bulgur
3/4 c mint and/or parsley
1 1/2 c water (or amount called for on bulgur package)
1 lemon
1 large tomato
2 TSBP olive oil
pinch of sea salt
optional: pine nuts
small saucepan
medium bowl

Cut tempeh into small bite-size rectangles and place in medium bowl.

Mix BBQ sauce and tamari/soy in a medium bowl and toss in tempeh, mixing gently, then allow to marinate.

Make bulgur in small saucepan, as described on package — generally the same as rice, 1 part bulgur : 2 parts water, brought together to a boil and simmered, covered for 12 minutes. Set a timer so you don’t burn the bottom!

Add 2 TSBP olive oil to medium pan and set it to low/medium — hot enough to lightly brown the tempeh.

Chop mint and/or parsley and dice tomato.

When pan is hot, place tempeh on and cook for about 4 minutes on each side, until edges are lightly browned.

Place bulgur in medium bowl and mix in mint/parsley, diced tomatoes, olive oil, the juice of the lemon (to taste), and salt (to taste).

Arrange tempeh on plates and serve scoops of tabbouleh

Optional: Toss pine nuts on still-hot pan and quickly brown them, then sprinkle over the tabbouleh.

Optional: Serve with iced mint tea and any fresh greens or crunchy veggies you have around.

BBQ tempeh and tabbouleh.jpg