If you have the rack and skewer accessories for your air fryer, this is a different and fun way to serve up tempeh and veggies. You can also skewer the tempeh and vegetables and place them directly on the grill pan accessory or in the air fryer basket. These Tempeh Kabobs from The Vegan Air Fryer by JL Fields are terrific served over couscous.
- 8 ounces tempeh
- 3/4 cup low-sodium vegetable broth
- Juice of 2 lemons
- 1/4 cup low-sodium tamari or soy sauce
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon maple syrup or dark agave syrup 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 medium red onion, quartered
- 1 small green bell pepper, thinly sliced
- 1 cup sliced, stemmed button mushrooms
- 1 cup halved cherry tomatoes
Steam the tempeh for 10 minutes in a saucepan on the stove. Alternatively, steam the tempeh for 1 minute on low pressure in an Instant Pot or pressure cooker; use a quick release. Combine the broth, lemon juice, tamari, oil, maple syrup, cumin, turmeric, pepper, and garlic in a medium bowl. Set aside.
Cut the tempeh into 12 cubes. Transfer them to an airtight container. Place the vegetables in a sec- ond airtight container. Pour half of the marinade over the tempeh and half over the vegetables. Cover both and refrigerate for 2 hours (or up to overnight). Drain the tempeh and vegetables, reserving the marinade.
Thread 4 cubes of tempeh, alternating each with the vegetables, on a skewer to make a kabob. Repeat this process to make 3 more kabobs. Place the kabobs in the air fryer basket or on the rack accessory. (If you are using a smaller air fryer, you may have to cook in two batches.) Cook at 390°F for 5 minutes. Turn the kabobs and drizzle remaining marinade over them. Cook for 5 more minutes.
No-Oil Option: Omit the olive oil.
From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.