BBQ Tempeh

Learn how to make the best BBQ Tempeh without marinating or steaming! Requiring only 4 ingredients and 20 minutes of hands-on cooking, it’s a mouthwatering meaty sandwich filling or side dish for the summer barbecue. Vegan and Gluten-Free.

Course Side

Cuisine American

Method Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 340kcal

Author Caitlin Shoemaker

Ingredients

16 ounces tempeh 2 packs
3/4 cup ml low-sodium vegetable broth
1/2 cup BBQ sauce of choice*
2 tablespoons avocado oil

US Customary - Metric

Instructions

Prep: Remove the tempeh from the packaging and cut each block into thick strips about ¾” wide. Add the water and BBQ sauce to a large jar or measuring cup and whisk until combined; set aside.
Sear: Add the oil to a medium cast iron, stainless steel, or nonstick skillet over medium heat. Add the tempeh evenly across the base of the pan. Sear the tempeh on one side for 3 to 5 minutes, until golden. Flip the tempeh and sear for another 3 to 5 minutes.
Simmer: Add the BBQ sauce mixture to the pan and turn the heat to high. Once the mixture starts to simmer, reduce the heat to medium and cook the tempeh for 8 to 10 minutes, flipping it every 2 to 3 minutes to cook it evenly. The sauce will start to thicken as the water evaporates from the pan.
Serve: Serve warm over grain bowls, sandwiches, salads, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Barbecue Sauce: Feel free to use your favorite barbecue sauce in this recipe! I used this organic store-bought one, but you can also make your own.

Nutrition