This ridiculously easy BBQ tempeh has been one of my go-to protein choices lately. It’s super quick, and a great way to get some flavor onto a slab of plant-protein. This is also a great way to enjoy a stand-alone side of plant protein.
The same method also works great with tofu. Or if you’re doing some summer grilling, use larger slabs of tempeh or tofu or slather BBQ sauce on portobello mushrooms, and slap them on the grill. This protein choice is delicious paired with coleslaw and corn on the cob, or maybe some potato salad.
Many of my blog readers follow a sugar-free lifestyle, and have trouble with BBQ sauce because it is often loaded with sugar or corn syrup. When I first cut sugar out of my life, I used to make my own BBQ sauce, but then I discovered that there are some excellent brands out there with little to no sugar added. This brand of sugar free BBQ sauce is my favorite. G Hughes also makes an excellent sugar free ketchup and teriyaki sauce.
- 1 8-oz package of tempeh cut into cubes, triangles, slabs, or slices
- BBQ sauce of choice I usually choose a low-sugar brand or make my own (see notes)
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Brush BBQ Sauce onto the sliced tempeh and bake for 5-7 minutes. It will dry out a little, so I brush on a little more sauce at the end after baking.