The first time I made grilled tempeh, I was just trying to switch things up on meatless Monday. But when I brushed it with BBQ sauce and threw it on the grill? Total game-changer. It got crispy on the outside, stayed hearty on the inside, and soaked up every drop of that sweet, smoky glaze. My family was shocked it wasn’t chicken — and now we make it all the time. It’s fast, flavorful, and totally satisfying.

Ingredients

• 1 (8 oz) block tempeh, sliced into ¼-inch thick slabs

• 1 cup BBQ sauce (store-bought or homemade)

• 1 tbsp olive oil

• Salt and pepper to taste

Instructions

1. Steam the tempeh (optional but recommended): Add tempeh to a steamer basket over simmering water for 10 minutes. This softens the texture and removes bitterness.

2. Preheat your grill or grill pan to medium-high heat.

3. Brush tempeh slices lightly with olive oil, then season with salt and pepper.

4. Grill for 3–4 minutes per side, or until grill marks appear.

5. During the last 1–2 minutes, brush generously with BBQ sauce on both sides, letting it caramelize.

6. Serve hot with extra glaze on the side, over a salad, grain bowl, or sandwich.

Sarah’s Tips

• Steaming isn’t required, but it makes the tempeh more tender and flavorful.

• Want even more flavor? Marinate the tempeh in BBQ sauce for 20 minutes before grilling.

• Leftovers are amazing cold or reheated in wraps, tacos, or on top of a baked potato.

Nutrition (Per Serving):

• Calories: 230

• Protein: 16g

• Carbs: 14g

• Fat: 13g

• Fiber: 5g

• Sugar: 8g