BBQ Tempeh Sandwich

Mary Jackson

Tempeh's firm, nutty texture absorbs a homemade smoky-sweet BBQ sauce particularly well, making it a satisfying sandwich filling that holds its shape on toasted bread. A quick crunchy slaw adds contrast, and the whole sandwich comes together in about 30 minutes. It works for casual backyard meals or easy weeknight dinners.

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Prep Time 30

Cook Time 25

Total Time 55

Course Main Course

Cuisine American

Servings sandwiches

Calories 160 kcal

Equipment

Skillet or grill pan
Mixing bowl
Small saucepan
Tongs or spatula

Ingredients

For the Tempeh & Marinade:

2 blocks organic tempeh (8 oz each) sliced into 1/4-inch thick pieces
¼ cup low-sodium soy sauce or tamari for gluten-free
1 tbsp apple cider vinegar
1 tbsp maple syrup pure
1 tsp smoked paprika adds depth and smokiness

For the BBQ Sauce:

¾ cup tomato sauce unsweetened
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp Dijon mustard smooth and tangy
1 tsp garlic powder

For the Sandwich & Toppings:

4 medium vegan sandwich buns toasted
1 ½ cups vegan coleslaw fresh and crunchy
1 medium avocado optional, sliced for creaminess

Instructions

Steam tempeh slices for 10 minutes to remove bitterness and improve texture. Let cool slightly.
In a bowl, whisk together soy sauce, apple cider vinegar, maple syrup, and smoked paprika. Add tempeh slices and marinate for 20 minutes, flipping halfway through.
Meanwhile, in a small saucepan over medium heat (350°F / 175°C), combine tomato sauce, maple syrup, vinegar, Dijon, and garlic powder. Simmer for 10 minutes, stirring occasionally, until thickened slightly. Remove from heat.
Heat a skillet over medium heat. Lightly oil the pan and cook the marinated tempeh for 3–4 minutes per side until golden brown and lightly charred. Brush BBQ sauce on both sides and cook 1–2 minutes more.
Toast buns. Layer with BBQ tempeh, spoonfuls of coleslaw, and avocado slices (if using). Top with remaining bun halves and serve hot.

Notes

For extra smoky flavor, try grilling the tempeh instead of pan-searing.
Substitute tempeh with firm tofu, pressed and sliced, if preferred.
Make slaw tangier by adding lemon juice or pickle brine.

Nutrition

Calories: 160kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 849mgPotassium: 552mgFiber: 5gSugar: 12gVitamin A: 547IUVitamin C: 18mgCalcium: 50mgIron: 1mg

Keyword BBQ Tempeh Sandwich, Tempeh, Vegan BBQ

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