Tempeh is that wonderful protein that comes with its issues of an odd bitter taste, and a texture that also can be a throw off. But Tempeh works beautifully when cooked right.
Like these baked Tempeh strips. Add the sauces, let it sit for a bit, bake until crispy, thats it. Baking with the sauce also steams the Tempeh in the process while the sauce dries out.
I served these delicious spicy bbq strips with my yeast-free flatbreads and an easy crunchy slaw of cabbage, carrots and apple in a tahini dressing. I added some chopped mango on my wraps while hubbs opted for some watermelon. You can also serve these with some crunchy shredded cabbage or lettuce and and a creamy dressing or more barbecue sauce. The tempeh strips are super addictive by themselves. They make a great addition to breakfast as well.
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More Tempeh goodies from the blog
- Vegan Buffalo Tempeh Sandwich with Black Bean Tempeh
- Tempeh Tikka Masala
- Teriyaki Tempeh
- Tandoori Tempeh Pizza
- Gluten-free Potstickers filled with Sweet & Sour Tempeh
Sriracha BBQ Baked Tempeh Wraps with tahini slaw
Allergen Information: Free of dairy, egg, corn, nut.
For the Sriracha barbecue Tempeh strips:
1 8 oz package tempeh, thinly sliced
3 to 4 tbsp bbq sauce
1 tbsp ketchup
2 tbsp or more sriracha or other spicy chili sauce
1/2 tsp garlic powder
1 tsp oil
2 tbsp water
For the slaw:
1 cup or more chopped cabbage
1/2 cup chopped or grated carrots
1/4 cup chopped or grated apples or other crunchy fruit or veggie
2 tablespoons tahini
2 tablespoons water
1 teaspoon dijon mustard
1 tablespoon or more maple syrup
1/2 to 1 tsp lemon juice
1/4 tsp cumin powder
salt and freshly ground black pepper to taste
Other toppings:
chopped juicy fruit like mango or watermelon
cilantro
avocado
flat breads
Method:
1. Mix all the ingredients except tempeh in a shallow bowl. Add tempeh strips and mix and flip to coat. Let them sit for 15 minutes to an hour refrigerated. Longer the better. Preheat the oven to 350 degrees F. Place the Tempeh strips, 1/2 inch away from each other, in a shallow parchment lined baking sheet or pan. Brush any leftover sauce on the strips. Bake at for 18 to 22 minutes or until the center strips are dry to touch. Cool for a few minutes before removing from the sheet.
2. In a bowl mix the tahini, water, mustard, maple, and lemon juice. Taste and adjust sweet and tang. Add cabbage, carrots and apples and mix well. Add salt and black pepper to taste. Add sesame seeds for crunch (optional).
3. Warm the flatbread, add a good helping of the slaw and warm tempeh strips. Garnish with cilantro, fruits or avocado, serve.
Sriracha BBQ Baked Tempeh Wraps
Ingredients
For the Sriracha barbecue Tempeh strips
- 1 8 oz package tempeh thinly sliced
- 3 to 4 tbsp bbq sauce
- 1 tbsp ketchup
- 2 tbsp or more sriracha or other spicy chili sauce
- 1/2 tsp garlic powder
- 1 tsp oil
- 2 tbsp water
For the slaw
- 1 cup or more chopped cabbage
- 1/2 cup chopped or grated carrots
- 1/4 cup chopped or grated apples or other crunchy fruit or veggie
- 2 tablespoons tahini
- 2 tablespoons water
- 1 teaspoon dijon mustard
- 2 tsp or more maple syrup
- 1/2 to 1 tsp lemon juice
- 1/4 tsp cumin powder
- salt and freshly ground black pepper to taste
Other toppings
- chopped juicy fruit like mango or watermelon
- cilantro
- avocado
- flat breads
Instructions
- 1. Mix all the ingredients except tempeh in a shallow bowl. Add tempeh strips and mix and flip to coat. Let them sit for 15 minutes to an hour refrigerated. Longer the better. Preheat the oven to 350 degrees F. Place the Tempeh strips, 1/2 inch away from each other, in a shallow parchment lined baking sheet or pan. Brush any leftover sauce on the strips. Bake at for 18 to 22 minutes or until the center strips are dry to touch. Cool for a few minutes before removing from the sheet.
- 2. In a bowl mix the tahini, water, mustard, maple, and lemon juice. Taste and adjust sweet and tang. Add cabbage, carrots and apples and mix well. Add salt and black pepper to taste. Add sesame seeds for crunch (optional).
- 3. Warm the flatbread, add a good helping of the slaw and warm tempeh strips. Garnish with cilantro, fruits or avocado, serve.
Maneesha
Hi Richa! I made these yesterday, and loved them! What a cool idea to include tempeh in wraps! I love the slaw and dressing as well!
Richa
Awesome!! So glad you are loving so many of the recipes :).
Jessika
your opinion is vary good !
Cea Cea
This was excellent! I’m a huge fan of BBQ and I can say the bbq tempeh was really good and the slaw sauce also was very good and a nice compliment. Kinda like fish tacos and that compliment. Very tasty! I had 2 improvise on my slaw ingredients as I didn’t have cabbage so I used shredded up carrot and sprouted lentils (I know it sounds weird, but it worked really nicely!) The only other sub I had 2 make was apple cider vinegar 4 lemon juice.
My pet peave is comments that just tell u how things looked…. I will tell u this WAS great, not just in looks! I look forward 2 making more of your recipes. Thank u 4 what u do and sharing and much kudos 2 u …reading some of your commenters posts…smh… u have far more patience than I.
Richa
Awesome! So glad they turned out well! i love sprouted lentils in slaw. more protein per meal!
Stacy @ Nourishing Health
Richa, I made this recipe last night and it was SO incredible! The spicy and savory tempeh with the sweet, tangy, and crunchy slaw was the perfect combo! This is such a great dish to prep ahead too! Thanks for sharing!
Richa
yay! so glad you loved it!
Kylie @ immaeatthat
Ohh just bought some tempeh for the second time in my life! This looks like the thing to do with it. I’m big on slaw;)
Sue
I made these over a 2-day period. Yesterday morning I steamed the tempeh (picky family won’t eat it otherwise) and then marinated it. After work I made the spinach parathas and cooked the tempeh. And this morning I made the slaw. The reward was amazing. . . as I had a fantastic breakfast. And I’ll have it for dinner, too, if there is any left when I get home! Thanks so much. I use your blog often and look forward to purchasing your new book!
Richa
Awesome! Thats amazing that you combined a few of the recipes from the blog! Thanks for ordering my book!
Teddy Rose
Sound delicious except I am going to try it with my own slaw as we don’t like Dijon. You always have great recipe ideas. Thanks!!
Maria
All of your dishes always look completely amazing! I’d love to make a massive batch of these tempeh strips and freeze them to have them on hand for whenever I want them. The ingredients are going on my shopping list right now!
Marissa
Can’t go wrong with bbq and slaw!
Nina
Hi Richa! This looks delicious. I have been meaning to try tempeh but as always I can’t seem to find it here. I have been away for almost two weeks and haven’t been cooking or reading posts. But I am going to catch up with everything you posted and I’lI be cooking up some of your recipes and leaving witty comments in no time 😉 😉
Richa
yay! welcome back!
Cassie
SRIRACHA and TEMPEH?!?!?!?! You are amazing Richa!!! I love this!