Prep time 10 minutes
Cook time 25 minutes
Yield: Serves or Makes 2
Put tempeh in a small pot with enough water to cover it. Bring to a boil and cook for 5 minutes.
Drain and slice into rectangles about 2 1/2-inches wide and 1/8-inch thick. Toss with BBQ sauce, making sure the tempeh is all covered, for 15 minutes.
Heat a skillet and add tempeh and BBQ sauce. Sear for 2 minutes each side. Remove from heat and brush the tempeh with some of the warmed BBQ sauce.
Preheat oven to 475ºF. Toss broccoli with balsamic vinegar, garlic powder and black pepper. Roast until slightly charred, about 15-20 minutes. Salt to taste.
Mix all ingredients. Adjust seasoning to taste.