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Grease a stove-top grill pan (preferably cast iron) with vegetable oil. Preheat over a high flame for about 3 minutes. Use tongs to distribute the tofu slabs evenly onto the grill. Gently use the tongs to press the tofu into the grill ridges, to get nice dark lines. Cook for 3 minutes on one side without lifting, then turn the slabs 90 degrees to create a crosshatched pattern on the bottom of the tofu. Cook for 2 minutes, then flip over and cook for another 2 minutes. Move to a cutting board and cut each piece diagonally across into two triangles with a sharp knife.

For Baked Tofu:

Preheat the oven to 400°F.

Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.

Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake for another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.

HOT SAUCE-GLAZED TEMPEH

SERVES 4 AS A SIDE, 2 AS A MAIN

TIME: 20 MINUTES, PLUS TIME FOR MARINATING

There is no shortage of ways to serve this spicy and succulent tempeh. It goes well with mashed potatoes and Jalapeño Corn Gravy (although, doesn’t everything?) (page 216). Or try sautéed greens and baked sweet potatoes. If you wanna go all out, serve with Creole Stuffed Peppers (page 61) and Messy Rice (page 118).

➣If you don’t cook with wine, use vegetable broth here instead.

Our preferred cooking method here is grilling, but we give you broiling and panfrying directions as well.

1 (8-ounce) package tempeh

½ cup wine

(whatever kind you’ve got on hand,

just nothing sweet, Manischewitz lovers!)

¼ cup hot sauce

2 tablespoons olive oil

2 tablespoons soy sauce

3 tablespoons fresh lemon juice

(juice of 1 lemon)

2 cloves garlic, crushed

1 teaspoon ground cumin

½ teaspoon dried oregano

⅛ teaspoon cayenne

(we know, with hot sauce? Yes.)

BRING A medium-size pot of water to a boil.

Whisk all the marinade ingredients together in a bowl large enough to fit the tempeh slices.

Cut the tempeh in half, widthwise, then cut each of the resulting squares diagonally, to form four large triangles. When the water is boiling, lower the heat to a simmer, and cook the tempeh triangles for 10 minutes. This steams the tempeh and removes any bitterness, plus readies the tempeh to absorb the marinade.

Use tongs to immediately place the tempeh in the marinade bowl. Let marinate for 1 hour, flipping the tempeh every now and again to cover with the marinade.

Grilling Instructions:

Preheat a greased cast-iron grill pan over medium-high heat. To grease it, brush lightly with olive oil or, if you have a spray bottle of olive oil, that works, too. (Get a spray bottle of olive oil already!)

Grill each side of the tempeh for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let it cook for 30 more seconds.

Panfrying Instructions:

Preheat a heavy-bottomed pan over medium heat. Add about a tablespoon of oil to the pan. Cook the tempeh for about 10 minutes, turning often and spooning a bit more marinade over the tempeh as you turn it.

Broiling Instructions:

Preheat the oven to broil. Place the tempeh in an oven-safe pan (such as cast iron) or a rimmed baking pan. Spoon some of the marinade over the tempeh and broil for 5 minutes. Flip it and spoon some more marinade over it, and cook for another 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.

SMOKY GRILLED TEMPEH

SERVES 4 AS A SIDE, 2 AS A MAIN

TIME: 20 MINUTES, PLUS TIME FOR MARINATING

This juicy tempeh is perfect alongside Sautéed Collards (page 106), which in turn make use of the tempeh marinade, so everyone is living in perfect harmony. It’s equally delish with the Cheater Baked Beans (page 122), some greens, and a baked sweet potato. This tastes sort of like the Tempeh Bacon from Vegan with a Vengeance, so if you like that you will like this.

Note: this recipe has the same basic directions as