Bryant Terry writes that this tempeh recipe is adapted from one of his favorite cookbooks, "The Modern Vegetarian Kitchen" by Peter Berley.

OPEN-FACED BBQ TEMPEH SANDWICH WITH CARROT-CAYENNE COLESLAW

3 tablespoons apple cider vinegar

3 tablespoons freshly squeezed

lime juice

3/4 cup tamari

1/4 cup canned tomato sauce

1 large chipotle chili in adobo sauce

3 tablespoons extra-virgin olive oil

1/4 cup agave nectar

1 tablespoon ground cumin

1/8 teaspoon cayenne

2 tablespoons water

1 pound tempeh cut in 1/2-inch fingers

5 4-by-4-inch pieces of focaccia

4 1/2 cups Carrot-Cayenne Coleslaw (see below)

In a blender, combine first 10 ingredients to create a marinade. Puree until well combined. Set aside.

Preheat grill. In a large baking dish, place the tempeh fingers in one snug layer. Pour the marinade on them and tightly cover with foil. Transfer to the grill, close, and bake for 50 minutes, turning the tempeh once halfway through.

Remove the baking dish from the grill. With a slotted spoon, transfer the tempeh fingers back to the grill and cook until sizzling and slightly charred, about 1 minute per side.

While the tempeh is grilling, put the focaccia on the grill and cook until warm and slightly charred, about 2 minutes per side.