Vegan Barbecue Baked Tempeh

Vegan Barbecue Baked Tempeh

The Spruce / Stephanie Goldfinger

Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
237 Calories
13g Fat
19g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 237
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 846mg 37%
Total Carbohydrate 19g 7%
Dietary Fiber 0g 1%
Protein 12g
Calcium 69mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A quick and easy method for making barbecue baked tempeh to use in vegetarian sandwiches, burritos, or just to enjoy plain with rice. If you've ever had baked tofu, you know that it can be one of the most delicious ways imaginable to enjoy a meat substitute, and tempeh is no different. Just like making baked tofu, baked tempeh is relatively quick and easy, and needs just a few simple ingredients and it makes for a high-protein and low-fat dinner entree or snack that just about everyone likes.

This simple recipe bakes tempeh in a bit of thinned out barbecue sauce. Because there's little flavor added, aside from the barbecue sauce, this is a recipe where you want to use a good quality barbecue sauce (hint: read the ingredients list and if one of the first things listed is high fructose corn syrup, put it back on the shelf and pick out something better!). If you like things a bit meaty, you might also want to add in a dab of liquid smoke to this recipe, if you happen to have some on hand. 

Ingredients

  • 1 package/8 ounces tempeh
  • 2 tablespoons olive oil (or vegetable oil)
  • 2 tablespoons soy sauce
  • 1/2 cup barbecue sauce

Steps to Make It

  1. Gather the ingredients.

    Vegan Barbecue Baked Tempeh ingredients

    The Spruce / Stephanie Goldfinger

  2. First, simmer the tempeh in a bit of water for 8 to 10 minutes, then drain immediately and allow it to cool.

    simmer the tempeh in a bit of water

    The Spruce / Stephanie Goldfinger

  3. Once it has fully cooled, slice the tempeh in half width-wise (like a bagel).

    tempeh on a cutting board

    The Spruce / Stephanie Goldfinger

  4. Then in thirds to create six even tempeh patties, or, you can also slice them a bit larger (into just four pieces) if you'll be using your tempeh to make sandwiches.

    tempeh cut into pieces

    The Spruce / Stephanie Goldfinger

  5. Whisk together the olive oil and the soy sauce and pour over the tempeh in a small shallow bowl. Allow to marinate for at least 20 minutes, and up to two hours, turning occasionally as needed to evenly coat the tempeh. We also like to use a zip-lock bag instead of a shallow bowl for this step. 

    tempeh in a marinade

    The Spruce / Stephanie Goldfinger

  6. When you are ready to cook your tempeh, preheat the oven to 375 F. Line a baking pan with parchment paper and transfer the marinated tempeh to a pan.

    tempeh in a baking dish

    The Spruce / Stephanie Goldfinger

  7. Bake in the oven for ten minutes, then remove the pan from the oven.

    baked tempeh in a baking dish

    The Spruce / Stephanie Goldfinger

  8. Using tongs, brush tempeh with barbecue sauce on both sides, then return to the pan. Return tempeh to the oven for another 10 to 15 minutes, or until the sauce has baked on.

    Vegan Barbecue Baked Tempeh in a baking dish

    The Spruce / Stephanie Goldfinger

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