If you have the rack and skewer air fryer accessories, 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 are terrific served over couscous.
Course
Main Course
Cuisine
American
Keyword
Tempeh Kabobs
Servings4servings
AuthorJL Fields
Ingredients
8ouncestempeh
3/4cuplow-sodium vegetable broth
Juice of 2 lemons
1/4cuplow-sodium tamari or soy sauce
2teaspoonsextra-virgin olive oil
1teaspoonmaple syrup or dark agave syrup 2 teaspoons ground cumin
1teaspoonground turmeric
1/2teaspoonground black pepper
3clovesgarlic, minced
1medium red onion, quartered
1small green bell pepper, thinly sliced
1cupsliced, stemmed button mushrooms
1cuphalved cherry tomatoes
Instructions
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.