Name: BBQ Tempeh Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 8-ounce block of tempeh; 2 tablespoons grapeseed oil (or avocado oil, or other neutral-flavored oil for cooking); 1/3 batch of Vegan BBQ Sauce (about 1/2 to 2/3 cup) – refer to separate BBQ sauce recipe

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Introduction

BBQ Tempeh is a flavorful and satisfying plant-based dish that combines the smoky richness of barbecue sauce with the hearty texture of tempeh. Ready in just 20 minutes, it’s perfect for a quick weeknight dinner or a tasty addition to your vegan recipe rotation.

In a white pan, there are about 20 rectangular strips coated with a thick, shiny dark red sauce. The strips have a slightly rough texture with some ridges and look caramelized in some areas, giving a rich, sticky, and glossy appearance. The sauce is spread unevenly on the pan, creating splashes and streaks of deep red and brown around the strips. The overall look is dense and richly colored with a mix of smooth and textured surfaces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 8-ounce block of tempeh
2 tablespoons grapeseed oil (or avocado oil, or other neutral-flavored oil)
1/3 batch of Vegan BBQ Sauce (about 1/2 to 2/3 cup)

Instructions

Step 1: Slice the tempeh crosswise into ½-inch thick strips. Then, place each strip on its side and slice in half lengthwise to make it thinner.
Step 2: (Optional) Steam the tempeh by placing the pieces in a steamer basket over boiling water. Cover and steam for 10 minutes to reduce bitterness, though this step can be skipped if you prefer a stronger BBQ flavor.
Step 3: Line a cutting board or plate with a few paper towels to drain cooked tempeh.
Step 4: Heat a 12-inch nonstick pan over medium heat and add 1 ½ tablespoons of oil. Once shimmering, arrange tempeh slices in a single layer. Cook for 3 ½ to 4 ½ minutes until golden brown on the bottom.
Step 5: Brush the top side of each piece with the remaining oil or spray with cooking spray. Flip and cook for another 2 ½ to 4 minutes until nicely seared. Transfer tempeh to the paper towels; then turn off the heat and let the pan cool slightly.
Step 6: Prepare the Vegan BBQ Sauce separately. Return the pan to medium-low heat, pour in the BBQ sauce, and cook for 1 to 2 minutes until gently simmering, stirring frequently. Add the tempeh back to the pan and coat in the sauce for another minute or two.
Step 7: Serve the BBQ tempeh hot, enjoying its smoky, saucy flavor.

Tips & Variations

Steaming the tempeh before cooking helps reduce any bitterness, but you can skip this step if you prefer a stronger BBQ flavor.
Use avocado oil or another neutral oil if grapeseed oil is unavailable.
Try serving the BBQ tempeh over rice, in sandwiches, or alongside grilled vegetables for a complete meal.

Storage

Store leftover BBQ tempeh in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in a skillet over low heat or microwave until heated through, adding a splash of water if needed to keep it moist.

How to Serve

Long, rectangular pieces of tempeh are cooked in a white pan, covered in a thick, shiny, dark reddish-brown sauce that looks sticky and rich. The tempeh pieces are arranged randomly but fill the pan, with sauce splattered around the edges, showing a slightly caramelized texture. The surface of the tempeh is uneven with visible crumbles and a glossy finish from the sauce. The pan itself is light with small metal rivets visible on one side, all set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the BBQ sauce ahead of time?

Yes, the Vegan BBQ Sauce can be prepared in advance and stored in the refrigerator for up to one week. This makes assembling the dish faster on busy days.

Is tempeh gluten-free?

Traditional tempeh is made from fermented soybeans and is naturally gluten-free. However, always check the packaging to ensure no gluten-containing grains were added during processing.