A quick and easy way to cook tempeh with flavorful BBQ sauce for a protein-packed addition to sandwiches, wraps, rice bowls, and more.
Cut the block of tempeh into slices 1 cm thick.
Place the tempeh in a frying pan and cover with 1 cup of vegan broth.
Simmer uncovered for about 10 minutes until the tempeh has absorbed all of the broth.
Drizzle with 2 tablespoons of oil and panfry for about 3-4 minutes on each side until golden brown.
Cover with 1 cup of barbeque sauce and simmer for 1 more minute. (You may need to add a tablespoon of water if your BBQ sauce is too thick.)
Serve in a sandwich, wrap, lettuce wrap, or simply over rice.
You can make this oil-free, buy omitting the step of adding the oil and frying the tempeh. This adds flavor and a little crispier texture but is not necessary.
Many varieties of tempeh have other gains mixed in with them, so check the label to make sure you are getting tempeh made from only soybeans for a gluten-free option.