Quick and Easy BBQ Tempeh – My Grill Obsession Continues….

by Stephanie Tulman on June 12, 2013

Final BBQ Tempeh 2

Hi friends!!  I am totally obsessed with grilling these days – even in the 112 degree heat that we have here in Arizona.  And, since I make SUCH a mess in the kitchen when I cook, grilling makes for an easy clean up meal.  Have I ever mentioned I’m a dishwasher girl all the way?  EVERYTHING goes in the dishwasher.  I buy grill tools and pans that can go in the dishwasher : D   PS, check out my newest grill accessory (which will NOT go in the dishwasher), the PIT MITT!   If you’re going to be grilling, it’s a MUST HAVE to keep your hands safe when bringing those hot pans into the house!  Check it out – you can snag it right here on my blog, powered through Amazon! (There are also a couple of grill pans that I love using.)  Pit Mitt!

I’m also super happy to report that my crazy season at work is winding down! Yayayaya!   THIS CHICK CAN COOK now!  You should all be super happy too – especially that chick from Boston who emailed me to say she follows my blog so that she doesn’t starve.  I love her.  By the way, I LOVE hearing from you all, PLEASE PLEASE leave me comments or send me an email and let me know what’s on your mind or if you tried out my recipe, or just to say hi, and let me know you’re out there! : )
Have you seen tempeh at the store, usually near the tofu squares in the refrigerator section?  Have you wondered what the heck is it and what can I do with it?   Problem solved, kids!   I decided it was time I tried cooking with tempeh – and tried eating it!  It is intimidating at first because it looks like it’s moldy already; and it actually is!  But it’s good mold.  I know, I know, you’re like “What is this chick talking about?”  TRUST ME.  It’s made of fermented soybeans and this chick is a fan because it’s less processed than tofu!  #winning!  Plus, it has a more meaty consistency, so it’s easier to fool the carnivores, and maybe even fool yourself ; ) Done these pictures look like triangles of grilled BBQ chicken??  Check out my friend, Kiersten, of Oh My Veggies and her great blog post on everything you need to know about tempeh!
Vegan Ashley came by for some good eats on the grill.  We were both super impressed with how these little tempeh triangles became smokey sensations that made our taste buds sing.  When you grill up some mushrooms and then put everything on a bed of rainbow chard, this is a well rounded meal that could very well please even the pickiest of eaters.   Give it a try and let me know what the fussy carnivores of your household think about tempeh. : )

xo, This Chick

BBQ Tempeh + Rainbow Chard

BBQ Tempeh + Rainbow Chard


  • 1 package tempeh (find at Whole Foods - if you find it elsewhere, comment and let me know!!)
  • 8 oz. package chopped white mushrooms
  • 1 bunch rainbow chard, rinsed and sliced in large ribbons
  • 2 tbsp. lemon olive oil
  • 3 cloves minced garlic
  • garlic salt
  • pepper
  • olive oil spray


  1. Homemade BBQ Sauce (adapted from Andrea Chesman's The New Vegetarian Grill) - This sauce is not cooked because it will cook over the grill. You can use store bought BBQ sauce if you wish, I just thought it would be fun to make it from scratch! Combine 1/2 cup organic ketchup, 4 tbsp brown sugar, 2 tbsp soy sauce, 4 minced garlic cloves, 2 tbsp minced onion, 3-4 tsp ground cumin and mix well.
  2. Preheat the grill to medium-high heat.
  3. Cut the tempeh into triangles - you have the option to cut the tempeh lengthwise to make it thinner, just keep a watch on the cooking time as this will cook faster. Place the triangles in a baking dish and spread the BBQ sauce over them, stir lightly to evenly coat, but not to break up the triangles. Let them marinate for about 15 or 20 minutes.
  4. Lightly coat the mushrooms with the olive oil spray and toss in a bowl with the garlic salt and pepper - I like to use The Spice Hunter's Grill Shakers - Roasted Garlic. It tastes amazing on grilled food! (Whole Foods.... seeing a trend here? My wallet is crying...)
  5. Cook the mushrooms and tempeh on grill pans (for easier clean up - see my photos) for 8-10 minutes, tossing occasionally for even heating.
  6. On the stove, heat the lemon olive oil and add the rainbow chard. Sauté with the olive for a minute or so, and then add the minced garlic. Stir frequently for another couple minutes until wilted.
  7. Serve the BBQ'd tempeh on top of a bed of rainbow chard surrounded by perfectly grilled mushrooms.