This quick and easy baked bbq tempeh recipe makes a great meat substitute in a variety of gluten-free vegan dishes. Slice, coat and bake in 30 minutes! Jump to recipe →
What is Tempeh?
Tempeh is made with whole fermented soybeans – so it’s less processed compared to tofu. It’s high in protein and has a pleasing nutty flavor. You can use it as a meat substitute in a variety of recipes. You can usually find it in the refrigerated section of grocery stores that stock natural foods. I buy the LightLife™ brand at Hannafords.
Some folks recommend steaming tempeh before using it in recipes. Steamed tempeh tastes milder and more readily accepts the flavors it’s mixed with.
I haven’t tried pre-steaming because I’m a lazy cook. I like to cook with as few steps as possible. However, I wanted to share the steaming option in case you want to give it a go.
Recipe Ideas
In a previous post I discussed how I keep cooked portobello mushrooms in the fridge to use in a variety of recipes. I use this baked BBQ tempeh much the same way. Here are some ideas:
- Replace the chickpeas with chunks of baked BBQ tempeh in this Cheesy BBQ Wrap
- Make a baked BBQ tempeh version of these Veggie Spring Rolls.
- Or add some to these Veggie Quinoa Sushi Rolls.
- Chop some into chucks and enhance your Perfect Salad.
- Or top off this Easy Homemade Veggie Pizza.
Baked BBQ Tempeh
This recipe couldn’t be easier. I recommend you use my BBQ sauce recipe to avoid cane sugar and processed oil. Then all you need to do is slice the tempeh.
Coat it with BBQ sauce.
And put it in the oven.
Bake the tempeh for about 20-25 minutes and you have a healthy flavorful meat substitute to enjoy any way you please!
Baked BBQ Tempeh
Ingredients
- 16 oz organic tempeh I use Lightlife™ tempeh
- 1/2 cup BBQ sauce
Instructions
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Preheat oven 350ºF. (I use my toaster oven)
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Line a baking sheet with parchment paper.
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Slice tempeh into 1 inch strips and place in a mixing bowl.
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Pour BBQ sauce over tempeh and use your hands to coat each piece.
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Place tempeh strips on parchment lined baking sheet and and bake for 10 minutes.
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Turn tempeh strips and bake for another 10 or 15 minutes until strips are golden brown.
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Serve with your favorite recipes.
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Keep leftovers in a sealed container in the fridge for 2-3 days. (I reheat individual servings for about 1 minute in the microwave.)
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
Good morning ? Your DNA thought has left me determined to shape up!! and set my soul free……
Hi Sally – that’s GREAT to hear! 🙂 Best time to start is right now, right?!!
For those wondering what the heck we’re talking about, Sally is referring to a comment I made in my last Veggie Primer Update newsletter.
i have some tempeh in the freezer and i was trying to think of something different to do with it. this sounds yummy..
Let me know how you like it Maggi! Do you usually pre-steam your tempeh?