Nothing says summer like sticky, smoky, barbecue-sauce-slathered eats. Just because you’re following a plant-based diet, doesn’t mean you don’t get to enjoy a “meaty,” saucy meal! I love these easy tempeh strips and they’re quickly becoming one of my favorite go-to dinners.
These strips are a perfect way to use my Easy, No-Cook BBQ Sauce from last week. I made this BBQ tempeh for my mom a few weeks ago, and she’s been asking for the recipe. So here you go, Mom! If you’re new to tempeh or haven’t been able to fall in love with it yet, I highly recommend this recipe! It is finger-licking good, my friends!
Sometimes tempeh can have a slightly bitter or strong flavor, so it’s important to simmer it in some broth or spices before preparing it. I think this is the number one mistake I used to make when I first started cooking with tempeh. This simmering step also improves the texture and makes it much more tender and juicy. I also like to marinate it for a bit too, to really infuse the tempeh with flavor.
Tempeh is a nutritional powerhouse. Even those so-called authorities on nutrition who advise against almost all soy foods often make an exception for the fermented soy foods like tempeh and miso. It’s hard to argue against a whole food, plant-based product that offers 6 grams of fiber, 10 grams of protein, B vitamins, and a plethora of essential minerals… all in just 2 ounces!
These strips could be prepared on the grill as well, but I would recommend using a grill pan or a sheet of tin foil, due to the sometimes fragile nature of tempeh. This oil-free baked BBQ tempeh would make a delicious addition to your backyard get-together this Memorial Day, or anytime you’re looking for an easy vegan dish that everyone will love. Just make sure to cook a couple of batches!
Now go mix up some tasty homemade BBQ Sauce and whip up these sticky, finger-lickin’ good tempeh strips!
Sticky Baked BBQ Tempeh Strips
- 1 recipe of my Easy No-Cook Barbeque Sauce, or 1 cup store-bought BBQ sauce
- 8-oz package of tempeh (I use Lightlife brand)
- 1 clove of garlic, minced or pressed
- 2 tablespoons of tamari, liquid aminos, or soy sauce, divided
- 1/4 tsp onion powder
- water for simmering
- Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper, tin foil or silpat (or a layer of coconut oil).
- Open your package of tempeh and rinse well. Simmer a little water (enough to cover tempeh), 1 tablespoon of the tamari, onion powder, and garlic in a medium pot. Cook the tempeh in the simmering “broth” for about 10 minutes.
- Remove the tempeh with tongs and place in a shallow container. Add 1/4 cup of the simmering liquid plus the other tablespoon of tamari and allow to marinate for about 15-20 minutes. I usually prepare my other dishes at this time – chop veggies, cut up potatoes, etc.
- Remove the tempeh from the marinade and cut into 10-11 thick strips. Place the strips carefully on the prepared baking pan. Bake for about 10 minutes. Remove and brush both sides generously with barbecue sauce, using tongs to flip carefully. Return pan to oven and bake for another 12-15 minutes. Enjoy hot!