Smoky BBQ Tempeh with a creamy coleslaw

• 1 pack of Better Nature’s Organic Tempeh 
  

BBQ Marinade: 

• 100 - 150 ml of home-made or store-bought BBQ Marinade 

Coleslaw:

• 1/2 small red cabbage 
• 1/2 red onion
• 2 - 3 tbsp plant-based yogurt 
• 1 lime (juice)
• 1 tsp agave or maple syrup (or honey) 
• salt & pepper to taste

Garnish (optional): 

• spring onion
• sesame seeds 
• lime wedge 

1. Begin by cutting the tempeh block lengthways into a few, long pieces. Marinate the tempeh pieces overnight in the fridge. If you don't have time, you can also marinate the tempeh on the day of cooking.
2. Slice the red cabbage & red onion into thinly sliced half moons. In a mixing bowl add the agave (or maple syrup or honey), lime juice and yogurt. Add the thinly sliced cabbage and onion into bowl and mix well. Season to taste. 
3. Set the skillet or barbecue to a medium heat (this is to ensure the marinade does not burn but rather caramelises). Add the tempeh to the barbecue, rotating side every 1 1/2 minutes until there is a nice char on the surface of the tempeh. Coat the surface with additional marinade as the tempeh cooks. Once a sticky but charred crust has formed on the surface, remove from the barbecue. 
4. Garnish with some thinly sliced spring onion and a squeeze of lime juice. Serve immediately and enjoy.