BBQ Tempeh Tacos

Posted by Lucas Mays on

BBQ Tempeh Tacos


BBQ Tempeh

1. Use hands to rip tempeh into 1-2 inch chunks. Add to a medium sized bowl and mix with olive oil, salt and pepper.

2. Transfer to a skillet, and sauté on high-heat until edges are browned. Add Bachan's Gluten-Free Japanese Barbecue Sauce gradually, until pieces are evenly coated. Continue sautéing for 2-3 minutes, stirring occasionally.

Pineapple Salsa

1. Prepare pineapple, onion, cilantro, and serrano peppers.

2. Add to a mixing bowl. Juice one lime over the mixture. Mix to combine and coat ingredients evenly with lime juice.

Asian-Style Slaw

1. Chop and prepare cabbage, cucumber and carrots. Add these ingredients to a mixing bowl.

2. Add mayonnaise, lime juice, and sesame oil. Mix until all ingredients are mixed and the produce is coated with the mayonnaise mixture.

Add sesame seeds and salt and pepper. Mix to coat.


1. Warm tortillas over stove top or wrapped in tinfoil in oven at 350F for 10 minutes.

2. Add ingredients to tortillas and serve immediately. Enjoy!

Recipe provided by @onehangrymillennial


BBQ Tempeh

8 ounces of tempeh, torn
1 tbsp of olive oil
3 - 4 tbsp of Bachan's Gluten-Free Japanese Barbecue Sauce
Salt and pepper to taste

Pineapple Salsa

1 cup pineapple, peeled and chopped
⅓ cup of cilantro, finely chopped
½ white onion, diced
2 serrano peppers, seeded and chopped
Juice of 1 lime

Asian-Style Cabbage Slaw

1 small purple cabbage, outer leaves removed then shredded
1 cucumber, cut into thin wedges
2 carrots, julienned
2 tbsp of vegan mayonnaise
Juice of 1 lime
1.5 tsp of sesame oil
1 tbsp of sesame seeds
Salt and pepper to taste

6 - 8 corn tortillas

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Serves: 4