Best 7 Barbecued Tempeh Recipes

BBQ TEMPEH

Steps:

• 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.See the step-by-step photos in the blog for reference.
• Optional - steam the tempeh. Place the tempeh pieces in a steamer basket fitted in a saucepan with a few inches of water. Bring the water to a boil, cover, and steam the tempeh for 10 minutes. Note: I typically steam tempeh to get rid of its characteristic bitter taste, but I find it unnecessary in this recipe, as the BBQ sauce is so bold in flavor.
• Line a cutting board or plate with a few paper towels.
• Cook the tempeh. Heat a 12-inch nonstick frying pan over medium heat with 1 ½ tablespoons of the oil. Once the oil is shimmering (it will take a few minutes), arrange the tempeh slices in a single layer. Cook for 3 ½ to 4 ½ minutes, until nicely golden brown on the bottom side. Brush the top side of each tempeh piece with the remaining oil or spray with cooking spray (I used avocado oil spray), then flip each piece and cook on the second side for 2 ½ to 4 more minutes until seared on the other side. Transfer to the paper towels.Turn the heat off and allow the pan to cool down for a few minutes.
• Make the BBQ sauce (recipe below). Note: you do NOT need to simmer the BBQ sauce on the stove for a full 5 minutes, as in step #2 in the recipe card below. You will simmer it for a few minutes in the next step.
• Return the frying pan to medium-low heat and pour in the BBQ Sauce. Allow the sauce to cook for 1 to 2 minutes, or until gently simmering, stirring with a silicone spatula. If the pan is too hot, the sauce will rapidly simmer, so lower the heat a touch. Add the tempeh back to the pan, and coat the tempeh in the sauce for a minute or two until very saucy. Enjoy!

BBQ TEMPEH SANDWICH WITH MAPLE DIJON SLAW

Steps:

• Sauté the onions and garlic in a medium saucepan until translucent.
• Combine all other ingredients.
• Bring to a boil.
• Reduce to simmer.
• Pour on tempeh.
• Cook for 20 minutes on simmer.
• Cut each tempeh block in half.
• Pout 1/8 cup BBQ sauce into a refrigerator safe container
• Place pieces of tempeh on top of the BBQ sauce.
• Add more BBQ sauce; repeat until the top of the tempeh is covered.
• Marinate overnight.
• Heat the grill to low heat.
• It is all about cooking it low and slow.
• Use a grilling mat, or directly on the grill, place a single layer of marinated tempeh on the grill.
• Reserve the BBQ sauce in the container.
• Cook 8 minutes on each side, using a spatula to flip pieces
• Put tempeh back into the container for an extra coating of BBQ sauce.
• Cut apples and place them in 2 Tablespoons of lemon juice and set aside.
• Cut all ingredients and place them in a bowl.
• Drain apples and add them to the bowl.
• Drain cashews
• Add all ingredients to a high-speed blender
• Blend until smooth
• Pour over the slaw ingredients and toss.
• Refrigerate until ready to use.

MARINATED BARBECUED TEMPEH

Steps:

• Slice the tempeh into 6 or 8 rectangles, depending how wide you want the "ribs" to be.
• Steam the tempeh for 15 minutes to soften.
• Whisk together lemon juice, oil, tamari, chili powder, smoked paprika, garlic, oregano and sririacha in a shallow dish or plate.
• Arrange steamed tempeh in dish, turn to coat all over with marinade, cover and refrigerate, turning halfway through, for at least 2 hours or overnight.
• Prepare a grill for medium heat cooking.
• Grill tempeh, flipping once, until browned and hot throughout about 4 minutes on each side.
• Transfer to a plate and serve with barbecue sauce on the side if desired.

BARBEQUE TEMPEH SANDWICHES

Steps:

• Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
• Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
• Spoon the tempeh mixture onto kaiser rolls, and serve.

BARBECUED TEMPEH

Steps:

• Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
• Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
• Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.
• Return the tempeh to the sauce and cook for 10 minutes longer, then serve.

VEGAN BBQ TEMPEH

Steps:

• Remove the tempeh from packaging and steam the tempeh in a large skillet for 10 minutes in 1 cup of water, flipping halfway through.
• Transfer the tempeh from the skillet to a cutting board and slice into strips, about 1/2" thick.
• In a shallow dish, whisk together the Frank's red hot, tomato paste, maple syrup, vinegar and spices.
• Add the tempeh into the marinade and toss to coat completely. Marinade the tempeh in the mixture for 2-24 hours (24 hours is best).
• Preheat the oven to 375 degrees Fahrenheit.
• Remove from the marinade and place on an oven-safe grill pan or hot skillet. Brush liberally with BBQ sauce, and sear on both sides for 2-3 minutes.
• Bake for 20 minutes, then brush again with additional vegan BBQ sauce.
• Enjoy immediately while hot.

GRILLED BBQ TEMPEH STEAKS

Steps:

• Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool.
• Prepare a grill or grill pan for medium heat.
• Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through.
• Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce.
• Transfer the grilled tempeh to a platter and serve immediately.