Vegan Barbecue Baked Tempeh

Barbecue baked tempeh recipe

Lauren Krohn

  • Total: 55 mins
  • Prep: 30 mins
  • Cook: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
237 Calories
13g Fat
19g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
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 tofu 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. 


  • 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.

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


    You can also use vegetable broth for this if you prefer, and if you happen to have some on hand. 

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

  4. 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. 

  5. When you are ready to cook your tempeh, preheat the oven to 375 F.

  6. Line a baking pan with foil and transfer the marinated tempeh to a pan. Bake in the oven for ten minutes, then remove the pan from the oven.

  7. 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.

  8. Serve and enjoy!

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