Blackened BBQ Tempe With Shallots & Garlic

After my brief hiatus to the Bay Area, The Hungry Vegan Bear is back and cookin'!  And this week my featured item is Blackened BBQ Tempe, which I quickly found out is one of my favorite recipes.  The great thing about tempe is that a block of tempe goes a long way.

Tools
grill
knife

Blackened BBQ Tempe Ingredients
1 block of tempe
5 shallots
4 cloves of garlic
1 tsp margarine
corn tortilla's

I brushed the sauce on one side of the tempe and then placed it on the grill.  Next, after that began grilling a bit, I added sauce to the opposite side.  Don't forget to flip the tempe to ensure that both sides of the block are equally blackened.  Tempe doesn't take a long time to grill-be sure to keep an eye on it as you're cooking, because you don't want the tempe to dry out.

While the tempe grills, take the shallots, garlic, and margarine combination and wrap it in foil and then place it on the grill.  Next, grab a couple corn tortilla's and place them on the grill to heat while your tempe cooks.

The block serves about two, but if you have a salad or other items on the grill this could serve three.  The approximate cooking and prep time took about 20 minutes. 

The Hungry Vegan Bear's Badass BBQ Sauce Ingredients

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5/8 tsp black pepper medley

1/8 tsp Cayenne pepper

3/4 tsp liquid smoke

1/2 tsp chili powder
3oz tomato paste

1 Tbsp Jack Daniels

1 Tbsp brown sugar

1 tsp canola oil

1 1/2 tsp vinegar

1 tsp molasses

2 dashes hot sauce
1 tsp mustard

2 dashes salt

1 clove garlic

1/4 water

1/2 tsp pepper flakes

1/3 crushed sweet onion