Barbecued Tempeh with Peaches

Adapted from LuvTempeh by Maddalena Stancampaino



8oz of tempeh


1 tablespoon rice vinegar

1 tablespoon maple syrup

2 tablespoons coconut aminos or tamari


1 tablespoon coconut oil

1 small onion, chopped finely

4 small ripe peaches, cored and chopped

2 medium tomatoes, peeled

1 tablespoon rice vinegar

1 tablespoons coconut amino or tamari

1/8 teaspoon cayenne pepper

1/2 teaspoon grated ginger

1 tablespoon maple syrup 



  1. Cut tempeh into small cubes or strips and marinate for at least 1 hour; preheat oven to 400.
  2. Drain tempeh and sate in coconut oil until crisp
  3. Add onion and peaches and cook until onion softens
  4. Put two slits in tomatoes and boil for one minute, remove from water and remove peels
  5. Blend tomatoes with vinegar, aminos, cayenne, ginger and maple syrup.
  6. Pour tempeh mixture into a making dish and cover with sauce.
  7. Bake for 20 minutes & serve over rice or quinoa.