Fun fact: Every time I see or smell BBQ sauce, I think of that time that Mark dropped a big ol’ glob on the stuff right onto Maya’s back.
(Maya is our cat, for those who don’t know)
It was an accident, of course. But it was so gosh-darn funny. It make the silliest plopping sound ever, and Maya just looked at us like, “…really?”
I’m giggling as I’m typing this. It. Was. Hysterical.
But hi! Want to know something I found out this week?
Vegan proteins are hard to photograph. Like. So hard. I mean I guess I kind of learned that when I shot this seitan recipe way back when.
But this tempeh? Equally difficult. Especially when tossed in a gloopy red sauce.
But no matter what it looks like, it’s yumtown. I promise. Even Mark is a fan. And he requests that I double the recipe so we have it handy throughout the week.
Tempeh is a vegan protein source made from fermented soy. I typically buy it from Trader Joe’s (it’s $1.99!!), and their version is made with rice, barley, and millet as well.
Each serving has something like 20g of plant-based protein, which is amazing. Especially for people like us who like to workout and like to make sure we’re getting enough protein in our diets.
Tempeh comes in a weird-looking log like this:
On its own, it’s not super delicious. But if you marinate it in BBQ sauce and bake it for about 20 minutes? Super yummy.
It has a great “mouth-feel” because it’s chewy and crumbly, and it really does take on the flavors that you add to it. Especially if you allow it to marinate overnight!
I like slicing it into 1/2-inch slices and baking it, but you can cube it or slice it thinner depending on your tastes/how you’re going to use it.
Speaking of…some serving suggestions:
- I love adding it on top of “bowls” – like an Asian noodle bowl. If I plan ahead of time, I sometimes add a lil squeeze of Sriracha to make it a sweet+heat situation.
- It’s also yummy on sandwiches. With a bit of vegan mayo and a tangy slaw? Perfection.
- Rice bowls? So yum. Like a Korean BBQ situation with crisp veg and lots of brown nice.
- Salads! Get yo’ veggies in and add some tempeh to keep you nice and full.
I hope you love this simple way to prepare tempeh! If you try it, lmk in the comments or tag me on the Instas.
PrintEasy BBQ Tempeh
Tempeh is a vegan protein powerhouse, and this BBQ version is one of our favorite ways to prepare it! Serve it on sandwiches, bowls, and more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Bake
- Cuisine: Vegan
Ingredients
1 block tempeh
1/3 cup vegan BBQ sauce (+ more to serve)
small squeeze Sriracha (optional, for spice)
Instructions
- Slice your tempeh into 1/2-inch slices*. Add it to a small container with your BBQ sauce (and Sriracha if using), and coat each piece in the sauce.
- Cover and marinate in the fridge for at least an hour (or a day in advance).
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment or a silicone baking sheet.
- Place your tempeh pieces on the baking sheet on a cut side. There will be extra BBQ sauce in your container – keep it for brushing!
- Bake for 10 minutes and flip. Brush the retained BBQ sauce on the top and bake for another 10 minutes, or until the sauce is caramelized. Watch to make sure it doesn’t burn.
- Remove your tempeh from the oven and toss with additional BBQ sauce if you like it saucy (we do). Serve with bowls, on sandwiches, or on salads!
Notes
*Short on time? Slice your tempeh into thinner slices so it can marinate quicker.
TIP! If you’ve tried tempeh before and think it tastes bitter, slice it as instructed and steam it for 10 minutes! Once it’s done, rinse it, pat it dry, and marinate it as instructed.
Dear Alexa,
Thank you for sharing this incredible “Easy BBQ Tempeh” recipe with your readers. Your passion for creating delicious and accessible vegetarian options shines through, and it has certainly left a lasting impression on me. I look forward to exploring more of your wonderful recipes and incorporating them into my own culinary adventures.
Warmest regards,
Zubair