One 8-ounce package tempeh, cut into ½ inch strips
For the BBQ Sauce:
½ cup tomato sauce
1 Tbsp apple cider vinegar
3 Tbsp blackstrap molasses
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
½ tsp liquid smoke
¼ tsp ground cloves
½ tsp onion powder
1 tsp garlic powder
¼ tsp cayenne pepper (optional)
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste
Marinate the Tempeh: In a skillet, mix together all of the ingredients except the tempeh and cooking spray. Heat the marinade until it is just boiling and then turn off the heat. Add the tempeh and cover. Let the tempeh sit for 30 minutes and turn it over halfway through.
Bake the Tempeh: Place the oven rack in the middle of the oven. Preheat the oven to 400°F. Line a baking sheet with parchment and spray with cooking spray. Drain the tempeh and place the tempeh onto the baking sheet. Spray with cooking spray. Bake for 10 minutes or until crispy.
Make the BBQ Sauce and Cook Tempeh: While the tempeh is baking, whisk together the ingredients for the BBQ sauce. Remove the tempeh from the oven and brush with the BBQ sauce. Return the tempeh to the oven and let it bake another 10 minutes, or until it just starts to caramelize. Remove the tempeh from the heat and serve immediately.