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BBQ Tempeh

Sweet and spicy, this BBQ tempeh goes from fridge to table in 30 minutes! Serve on buns with coleslaw for the ultimate vegetarian experience.

BBQ Tempeh

Sweet and spicy, this BBQ tempeh goes from fridge to table in just thirty minutes! Serve on top of buns alongside a yummy coleslaw for the ultimate vegetarian barbecue experience.


BBQ Tempeh

  • 4.0 stars
  • 15m
  • 15m
  • 30m


  • 24 oz tempeh
  • cajun seasoning
  • 2 c barbecue sauce
  • 3 tbsp. coconut oil


  1. Cut the tempeh into 1/2 inch thick strips.
  2. Bring a pot of water to a boil, and toss the tempeh in, allowing it to boil for 10 minutes.
  3. Take the tempeh out and lay the strips on a towel to drain the excess liquid.
  4. Pat dry, and rub each piece with Cajun seasoning, just enough to coat.
  5. Heat a skillet on low-medium heat, and add in 1 T. coconut oil. (Unless you have a very large skillet, you will need to saute the tempeh in batches, using 1 T. oil per package of tempeh used.)
  6. Once the oil is melted, add in half or 1/3 of the tempeh, depending on how large your pan is. Coat each piece, then let them saute for 3-5 minutes on each side. Once done, set the tempeh aside and repeat the same procedure for the remaining tempeh.
  7. Once all the tempeh is sautéed, return it to the pan (in batches).
  8. Heat the skillet to medium heat, and add in enough barbecue sauce to liberally coat each piece. Sauté for a minute or two until the sauce reduces slightly, then remove from pan and start on the next batch.
  9. Serve.


  • 4
  • 655
  • 35g
  • 69g
  • 1g
  • 26g
  • 12g
  • 46g
  • 1447mg

Read Reviews
See what other people are saying about BBQ Tempeh

  • Just enough kick. I thought this was pretty great. I rubbed mine with a pretty spicy cajun spice mix and then went less with some Sweet baby Rays BBQ sauce. Paired it with a simple salad with avocado and cherries.

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