Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Barbecue sauce transforms virtuous tempeh into finger-licking comfort food. One of the benefits of homemade barbecue sauce is the ability to adjust the seasonings to suit your own taste. Use the recipe below as a guideline, altering the ingredients as you see fit. (In a pinch, bottled barbecue sauce may be used.) Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
  4. Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
  5. Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.
  6. Return the tempeh to the sauce and cook for 10 minutes longer, then serve.


Most Helpful

I made some changes, but FANTASTIC! I broke up the tempeh, simmered, drained, strainer and patted dry with a towel. I added a bit of olive oil and sauteed the crumbles for about 10 minutes, used Jack Daniels BBQ sauce and had a fresh, soft Portugese roll! Best dinner in a while and I did it within my WW points for the day! THANK YOU for posting!

VeggieBunnyLilo March 23, 2010

This is a GREAT recipe! This recipe was my first tempeh ever, and it ROCKS! I never knew how easy it was to make your own BBQ sauce, too! (No preservatives or chemicals, too!) I did do a couple of minor modifications, mostly due to what I had on hand. Instead of cayenne, I used chipotle peppers. Great smoky, spicy flavor! For some reason I saw "tamari" and thought tahini (sesame seed paste) and added that. It still seemed to work. (Even though I did put the soy sauce in, too). The recipe calls for 16oz of tempeh; most tempeh is sold in 8 oz. To make up for the lost bulk, I added some shitake mushrooms to the mix, which worked well. I also served this over quinoa (made with oil, thyme, rosemary, and oregano). This worked EXCELLENT.

Sir Woody Hackswell March 12, 2008

Sooooo good. I topped mine with some homemade slaw and pickles. Can't wait to eat it tomorrow!

tigazi443 March 14, 2016

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