BBQ Tempeh with Avocado

Me and sloppy go hand in hand. Granted, I think I can do an okay job at composing myself to walk out of the house. But when it comes to me in the kitchen, I’m like a kid with an ice cream cone, a mess dripping from my hands to the floor and everywhere in between. I’ve had one too many spills, eventually persuading me into installing an apron-holding hook on the wall. Unfortunately, my mind rarely remembers to grab that bright red apron, and I still continue to stain my white shirts. And shoes. And nearly all the kitchen towels in sight.

I’m clumsy too, especially at times when I’m mad dashing for last minute ingredients. This past week I somehow managed to drop a jar of relish to the ground, among other things, and am now hoping there aren’t any pieces of glass in the remnants I’ve salvaged in my Tupperware. Needless to say, I’m lucky that a kitchen serves as a natural studio because otherwise my house would be a wreck. I’ve always died for a studio for arts or photos or other random avocations of mine. You should’ve seen my mom when I’d get my paint set out at her house…Nervous wreck. But I must say, I’m thankful that for cooking, nearly every house is already equipped with its own studio space.

Anyways, naturally I can get down with this sloppy sandwich because sloppy it is meant to be. I wouldn’t call it a sloppy joe per se, but it’s got all that same messy finger feel. With prepared BBQ, it’s a handy weekday meal that whips up in no time. Just be prepared to get covered in a little BBQ, and if you’re like me, definitely keep a napkin or two on standby.

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BBQ Tempeh with Avocado

Ingredients

• -8 oz. tempeh, cubed
• -1/2 large onion, diced
• -1/2 bell pepper, diced
• -1 1/2 Tbsp. olive oil
• -1 heaping Tbsp. tomato paste
• -1/2 cup BBQ sauce
• -1/2 cup broth or water
• -1/3 cup cilantro
• -Salt and pepper, to taste
• -4 hamburger buns
• -1 avocado, sliced and sprinkled with salt

Instructions

1. Heat oil in large saute pan. Add onions, peppers and tempeh. Cook until browned and onions and peppers are tender, stirring occasionally. Season with salt and pepper.
2. Stir in tomato paste, and saute another minute. Add BBQ sauce and broth/water. Cook, stirring frequently, until mixture thickens but still remains saucy, adding more broth if needed. Add cilantro 1-2 minutes before removing from heat, cooking just until cilantro is wilted.
3. Spread both sides of bun with BBQ sauce, if desired. Add a heaping spoonful of tempeh. Top with avocado slices.

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