You know that feeling when summer hits, and you can’t resist firing up the grill? That sense of joy, the smell of charred goodies in the air, and the laughter of friends gathering around? It’s no secret that barbecue parties are a blast, and while burgers and sausages usually steal the spotlight, I’m here to tell you about an unsung hero: BBQ tempeh.
It’s a show-stopper, equally loved by vegans and omnivores alike, making it a fabulous addition to your summer spread.
BBQ tempeh is an absolute favorite in my kitchen, combining plant-based goodness with the rich, smoky flavors we all associate with summer grilling. This dish is not just easy to whip up, but it’s also one of those recipes that sings of vitality and flavor.
Whether you’re looking for a unique main course for your next cookout or a quick meal prep option for the week, this recipe is your ticket to deliciousness without breaking a sweat. Plus, tempeh is a fantastic source of protein, making it a solid choice for those keeping an eye on their nutrition.
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What is BBQ tempeh recipe?
At its core, BBQ tempeh consists of tempeh marinated and then cooked until it’s pleasingly crispy, smothered in a tangy, homemade BBQ sauce. Tempeh, made from fermented soybeans, boasts a nutty flavor and satisfying texture that absorbs flavors like a sponge. Whether you’re using it in sandwiches, salads, or as a standalone dish, BBQ tempeh makes a statement on any plate—it’s rich in protein and fiber, making it a nutritious choice as well.
Ingredients You’ll Need To Make This Dish
Here’s a unique spin on the BBQ tempeh recipe that packs extra flavor:
– 1 8-ounce block of tempeh
– 1/3 batch of Vegan BBQ Sauce (around 1/2 to 2/3 cup BBQ sauce)
– 2 tablespoons avocado oil or another neutral oil for cooking
– 1 tablespoon soy sauce (adds a nice umami depth)
– 1 tablespoon maple syrup (for a touch of sweetness)
With these simple ingredients, you can create something truly special.
How to make This BBQ tempeh recipe?
Making BBQ tempeh is straightforward and satisfying. You’ll start by preparing the tempeh, followed by the cooking process. It’s as easy as pie!
Step-by-step directions
Step 1: Prepare the Tempeh
Slice the tempeh block into ½-inch thick strips. After that, turn each slice on its side and cut it in half lengthwise to make thinner pieces. This increases the surface area for capturing that barbecue flavor. You might want to look at my step-by-step photos on the blog for a visual reference because seeing it can make a world of difference.
Step 2: (Optional) Steam the Tempeh
If you want to mellow out tempeh’s bitterness (though this step isn’t necessary in this recipe due to the bold BBQ sauce), you can steam it. Place the sliced tempeh in a steamer basket over a pot of boiling water. Cover and steam for about 10 minutes. This step softens the tempeh and makes it even more absorbent.
Step 3: Cook the Tempeh
Get your 12-inch nonstick frying pan ready over medium heat. Pour in 1 ½ tablespoons of avocado oil and let it heat up until it shimmers. Once hot, arrange the tempeh slices in a single layer in the pan. Let them cook for about 3 ½ to 4 ½ minutes until they turn a lovely golden brown on the bottom.
Step 4: Flip the Tempeh
After the first side has finished cooking, brush the top of each piece with the remaining oil or use a cooking spray (I love using avocado oil spray!). Flip each slice over and continue cooking for another 2 ½ to 4 minutes until it’s beautifully seared on the other side. Once they’re golden-crisp, place the tempeh on a plate lined with paper towels to absorb any excess oil.
Step 5: Make the BBQ Sauce
Now that your pan is heated, let’s get saucy! Pour in your prepared BBQ sauce, allowing it to come to a gentle simmer for 1 to 2 minutes. Stir carefully with a silicone spatula, being mindful not to let it bubble too quickly—lower the heat if needed.
Step 6: Coat the Tempeh
Now it’s showtime! Add the cooked tempeh back into the pan and coat each piece generously with the BBQ sauce. This should take about a minute or two; you’ll want to see that thick, saucy goodness clinging to the tempeh. Voila!
Tips & Tricks
– Choose high-quality tempeh: It makes a world of difference in flavor and texture.
– Experiment with BBQ sauce: Try different flavors—spicy, smoky, or even fruit-based sauces!
– Grill it: If you want an extra smoky flavor, finish the tempeh on the grill for a few minutes.
– Pair with fresh herbs: Adding chopped fresh cilantro or parsley before serving can brighten the dish.
– Meal prep: This dish stores well, making it perfect for batch cooking.
How Do You Store The Leftovers?
To store leftover BBQ tempeh, let it cool completely, then transfer it into an airtight container. It will last in the refrigerator for about 4 to 5 days and can be easily reheated in the microwave or on the stove. If you want to freeze it, double-wrap the pieces in plastic wrap and then place them in a freezer bag. They’ll stay good for about a month, but I suggest using them sooner for the best taste and texture.
What sides would complement?
Here are some delicious side dishes that can elevate your BBQ tempeh experience:
– Grilled Vegetables: Charred bell peppers, zucchini, and asparagus are a colorful addition, combining perfectly with the smoky flavor of tempeh.
– Coleslaw: A tangy, crunchy slaw helps to balance the richness of BBQ tempeh, plus it adds a refreshing crunch.
– Corn on the Cob: Grilled or boiled sweet corn is a summer classic that pairs beautifully with BBQ flavors.
– Quinoa Salad: A light quinoa salad with fresh veggies and a lemon vinaigrette can provide a hearty but healthy contrast.
– Potato Salad: A creamy or vinaigrette-based potato salad serves as a classic side that compliments the smoky, sweet tempeh.
What other substitutes can I use in BBQ tempeh recipe?
Looking for alternatives? Here are some ideas:
– Tofu instead of tempeh: Firm tofu can be used in place of tempeh if you prefer a softer texture.
– Seitan: For a meatier texture, seitan can be a delicious, protein-packed substitute.
– Chickpeas: If you want to go bean-centric, roasted chickpeas make a surprisingly tasty alternative.
– Portobello mushrooms: These can give a delicious umami flavor and meaty texture do not forget to marinate the mushrooms before cooking!
– Cauliflower: Roasted cauliflower florets can stand in for tempeh, offering a delightful texture when coated in BBQ sauce.
Conclusion
Whether you’re planning your next summer gathering or simply want to spice up your weeknight dinners, this BBQ tempeh recipe will surely please the crowd. The smoky, sweet flavors from the BBQ sauce combined with the satisfying texture of tempeh are bound to leave everyone wanting more.
Enjoy this dish straight off the skillet or plan ahead for an easy meal prep—it’s so versatile that it can fit any occasion. Get ready to savor this plant-based delight! Happy cooking!
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Description
BBQ tempeh is an absolute favorite in my kitchen, combining plant-based goodness with the rich, smoky flavors we all associate with summer grilling. This dish is not just easy to whip up, but it’s also one of those recipes that sings of vitality and flavor.
Ingredient
Instructions
Step 1: Prepare the Tempeh
-
Slice the tempeh block into ½-inch thick strips. After that, turn each slice on its side and cut it in half lengthwise to make thinner pieces. This increases the surface area for capturing that barbecue flavor. You might want to look at my step-by-step photos on the blog for a visual reference because seeing it can make a world of difference.
Step 2: (Optional) Steam the Tempeh
-
If you want to mellow out tempeh’s bitterness (though this step isn’t necessary in this recipe due to the bold BBQ sauce), you can steam it. Place the sliced tempeh in a steamer basket over a pot of boiling water. Cover and steam for about 10 minutes. This step softens the tempeh and makes it even more absorbent.
Step 3: Cook the Tempeh
-
Get your 12-inch nonstick frying pan ready over medium heat. Pour in 1 ½ tablespoons of avocado oil and let it heat up until it shimmers. Once hot, arrange the tempeh slices in a single layer in the pan. Let them cook for about 3 ½ to 4 ½ minutes until they turn a lovely golden brown on the bottom.
Step 4: Flip the Tempeh
-
After the first side has finished cooking, brush the top of each piece with the remaining oil or use a cooking spray (I love using avocado oil spray!). Flip each slice over and continue cooking for another 2 ½ to 4 minutes until it’s beautifully seared on the other side. Once they’re golden-crisp, place the tempeh on a plate lined with paper towels to absorb any excess oil.
Step 5: Make the BBQ Sauce
-
Now that your pan is heated, let’s get saucy! Pour in your prepared BBQ sauce, allowing it to come to a gentle simmer for 1 to 2 minutes. Stir carefully with a silicone spatula, being mindful not to let it bubble too quickly—lower the heat if needed.
Step 6: Coat the Tempeh
-
Now it’s showtime! Add the cooked tempeh back into the pan and coat each piece generously with the BBQ sauce. This should take about a minute or two; you’ll want to see that thick, saucy goodness clinging to the tempeh. Voila!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.02g1%
- Sodium 305mg13%
- Potassium 157mg5%
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose high-quality tempeh: It makes a world of difference in flavor and texture.
- Experiment with BBQ sauce: Try different flavors—spicy, smoky, or even fruit-based sauces!
- Grill it: If you want an extra smoky flavor, finish the tempeh on the grill for a few minutes.
- Pair with fresh herbs: Adding chopped fresh cilantro or parsley before serving can brighten the dish.
- Meal prep: This dish stores well, making it perfect for batch cooking.
