Barbecued Tempeh Sandwiches

If you’re in the market for a plant-based alternative to pulled pork, you’re gonna love this barbecued tempeh.

Scarfing down a saucy, messy barbecue sandwich alongside a cold, fizzy beverage is a hallmark summer activity. This bbq tempeh sandwich with crunchy coleslaw has a personality akin to a pulled pork or brisket sandwich, except it’s entirely plant-based and made with simple, recognizable ingredients.

Tempeh is one of my personal favorite meat substitutes (see: tempeh meatballs, tempeh bolognese, tempeh reuben), but unfortunately, many people shy away from cooking with it because it’s a bit less straightforward than its soy cousin, tofu.

And while it’s true that tempeh can be a bit bitter, this cooking technique (simmering the tempeh + browning it + glazing it in a delicious sauce) results in sweet, savory, sticky tempeh with not a hint of bitterness. Even my husband – who likes to remind me he hates tempeh with every chance he gets – said this sandwich is “good”. High praise from a tempeh-hater!

What to Expect From This Recipe

• It’s surprisingly fast. You can have these sandwiches on the table in about 30 minutes.
• Made with real food. Bottled barbecue sauces are notoriously sweet and packed with chemicals. This easy homemade glaze has just a bit of maple syrup, and is made of simple ingredients you can pronounce.
• Perfect for a cookout! A vegan sandwich everyone will love.

Key Ingredients + Substitutions

• Tempeh: Look for tempeh in the refrigerated section of the supermarket near items like tofu and kimchi. Lightlife is the most common brand, while Trader Joe’s, Whole Foods, and Wegmans have their own store brands.
• Maple Syrup: The only sweetener in this recipe. Use “pure maple syrup”, never “pancake syrup”.
• Tomato Paste: Opt for tomato paste in a tube instead of a can, if possible. It will last way longer in the fridge.
• Vinegar: Feel free to use any mild vinegar you have, like apple cider, white or red wine, champagne, or even unseasoned rice vinegar.
• Smoked Paprika: An express train to the smoky flavor of barbecue. Don’t skip it!
• Cornstarch: Thickens the sauce, helps it adhere to the tempeh, and gives it a glossy look. Can be substituted with arrowroot starch.
• Coleslaw: The classic accompaniment to a bbq sandwich. Below is a simple recipe for a homemade version. You’re welcome to take a shortcut though and use store-bought.

How to Make Barbecued Tempeh Sandwiches (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Simmer the Tempeh

Cut the tempeh into strips, and place in a skillet with water and soy sauce. Simmer until most of the water is gone. (This step reduces the tempeh’s bitterness and will help it absorb the other flavors later.)

Step 2: Sear the Tempeh

When most of the liquid is evaporated, add oil and brown the tempeh on both sides. For optimal browning, resist the urge to flip it more than once. 

Step 3: Make the Glaze

Combine all the sauce ingredients and dilute them with water. Yes, the glaze will look too thin, but don’t worry – it’ll thicken when it hits the pan.

Step 4: Add the Glaze

Add the glaze to the browned tempeh and gently toss to coat. (It’s okay if some pieces break.) Simmer until the sauce is thick and glossy, about 2 minutes.

Step 5: Make the Slaw

Meanwhile, combine all the slaw ingredients in a bowl.

Pro Tip: For fast and evenly shredded cabbage – and grated carrots – use the shredding disk of your food processor. Alternatively, if you don’t feel like chopping, use store-bought coleslaw mix.

Step 6: Serve the Sandwiches

Divide the bbq tempeh among toasted buns, top with slaw, and serve immediately.

Make-Ahead Tips

If you’d like to bring these to a picnic or cookout, make the barbecued tempeh and slaw a couple of hours in advance, but keep them in separate containers. Toast the buns and assemble the sandwiches right before serving. (Leftovers should be kept in the fridge and eaten within 3 days.)

Serving Suggestions

If you want to add some sides, I recommend this dill potato salad, charred corn salad, and/or air fried sweet potato wedges.

More Ways with Tempeh…

• Tempeh Reuben Sandwich
• Soy-Glazed Tempeh Crumbles
• Tempeh Banh Mi
• Air Fryer Tempeh

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe