Barbecued Tempeh

READY IN: 1hr 5mins
Recipe by Sandi From CA

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.

Top Review by VeggieBunnyLilo

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!

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.

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