sweet and spicy

Sweet and Spicy Grilled Tempeh

I promise that I won't only post grilled recipes from now through like November (even if I want to), but in the meantime, another grilled recipe.

I had picked up some tempeh the other day and decided it needed to be grilled. So I started playing around with marinade ideas. One thing led to another, and I had some sort of sweet but salty but spicy but DELICIOUS marinade. I didn't really know what to call it, so you just get "Sweet and Spicy". But's it's good, like really good. And you will be pouring the marinade on top of the grilled tempeh, trust me. So I recommend not throwing it out.

Here's What You'll Need:

-8 oz package of tempeh, cut into 4 triangles
-1/4 cup maple syrup
-1/4 cup Bragg's Liquid Aminos
-1-2 tbsp sriracha (depending on how spicy you want it)
-1 clove garlic, minced

(Serves 2)


1) Mix together the marinade in a bowl or bag, and marinate the tempeh for at least an hour.
2) Heat up your grill, and toss the tempeh on. Cook for about 3-5 minutes per side until lightly charred.
3) Remove from heat, add some additional marinade as sauce, serve with your favorite sides, and enjoy!

So easy and so delicious. Does it get much better than that?

Let me know what you think!

Sweet and Spicy Baked Tofu Collard Wrap

So I recently tried this Sweet and Spicy Table Sauce by Rootz Sauce, and it is absolutely divine. It's a delicious sweet sauce that packs a punch, hence the name. I was wondering what I wanted to put it on first, and tofu came to mind. Tofu essentially tastes like whatever you put on it, so this would really showcase the sauce. Toss it with some veggies, and we have ourselves a delicious, vegan meal.

Here's What You'll Need:

-One 14 oz package of firm tofu, pressed and chopped into cubes about 1 cm x 1 cm
-1/4 cup Rootz Sweet and Spicy Table Sauce
-1 tbsp arrowroot powder (optional)
-3 collard green leaves
-1 bell pepper, sliced
-1 cup alfalfa sprouts

Pre-instructions: If you don't know what it means to press the tofu, you want to remove most of the moisture from the block before chopping it. You can use a tofu press which I highly recommend investing in if you cook with tofu relatively regularly. You can also just place a heavy object, like a large can or a book on a cutting board on top of the tofu. You should press the tofu for about 15-20 minutes.


1) Preheat your oven to 400 degrees.
2) Toss the tofu cubes in the arrowroot powder and then the Sweet and Spicy Table Sauce. You can skip the arrow root powder if you'd like or if you won't be serving immeditately. It just helps to crisp the tofu a bit.
3) Cook the tofu in the preheated oven for 20 minutes.
4) Place 1/3 of the tofu in the center of each collard green.
5) Add 1/3 of the bell pepper and sprouts to each collard green.
6) Wrap the greens by folding in the bottom and top and rolling.
7) Cut each wrap in half, serve, and enjoy!

You can also add some additional sauce to the wrap or serve it on the side as a dipping sauce. I actually highly recommend it because that sauce is pretty darn good. Let me know what you think in the comments below!