BBQ Tempeh Sandwiches with Sriracha Slaw Recipe

If you’re craving something hearty, tangy, and just a little spicy, you’ve got to try my BBQ Tempeh Sandwiches with Sriracha Slaw Recipe. I absolutely love how these sandwiches come together—the smoky, tender tempeh slathered in BBQ sauce paired with a creamy, spicy sriracha slaw is irresistibly good. Trust me, once you make this, it’ll be a new favorite you keep going back to, whether it’s a casual lunch or a fun dinner option.

this …

Ingredients You’ll Need

Each ingredient plays its part in creating that perfect balance of flavors and textures. I recommend using fresh cabbage for the slaw and choosing a rich, flavorful BBQ sauce—homemade or store-bought will work beautifully. Make sure your tempeh and bread suit your dietary needs, especially if you need gluten-free options.

• Green cabbage (or coleslaw mix): A crunchy, fresh base for the slaw that soaks up the spicy dressing.
• Vegan mayo: Adds creaminess to the slaw—choose one you love, or make your own for extra control over flavor.
• Sriracha: This packs the heat and a touch of tang; feel free to adjust to your preferred spice level.
• Maple syrup: Balances the heat with a bit of sweetness—don’t skip it!
• Lime juice (optional): Adds brightness and freshens up the slaw.
• Tempeh: The star of the sandwich—a nutty, protein-packed base that crisps beautifully when seared.
• Avocado oil: Great for pan-frying; it has a high smoke point and neutral flavor.
• Sea salt: Enhances all the flavors—just a pinch goes a long way.
• 15-Minute BBQ sauce: You can use store-bought or homemade—make sure it’s vegan and gluten-free if you have dietary restrictions.
• Bread or hamburger buns: Choose your favorite—soft buns or rustic slices both work great.
• Avocado: Adds creaminess and richness when mashed on the bread—trust me, it’s a game-changer.

Variations

I love how versatile this BBQ Tempeh Sandwiches with Sriracha Slaw Recipe is—you can tailor it to whatever you have on hand or your personal taste preferences. Over time, I’ve tinkered with it to suit my mood or occasion, and you’ll find that little tweaks make a big difference.

• Spice Level: If you want it milder, just dial back the sriracha in the slaw or swap regular mayo for vegan mayo.
• Slaw Add-Ins: I sometimes toss in thinly sliced carrots or fresh cilantro for extra color and flavor; try these if you want to jazz it up.
• Protein Swap: Feel free to switch out tempeh with grilled tofu or even portobello mushrooms for a different texture but similar flavor profile.
• Gluten-Free Option: Using gluten-free bread and making sure your BBQ sauce and mayo are gluten-free means everyone can enjoy this one without worries.

How to Make BBQ Tempeh Sandwiches with Sriracha Slaw Recipe

Step 1: Toss Together the Sriracha Slaw

Start by thinly slicing your green cabbage—this is key because thinner pieces soak up the creamy dressing much better. In a medium bowl, mix the cabbage with vegan mayo, sriracha, maple syrup, and a splash of lime juice if you’re using it. I usually give it a good toss and then taste—this is when you can tweak it to your liking, adding more heat or sweetness until it sings. Let it sit while you prepare the tempeh so the flavors have a chance to meld.

Step 2: Slice and Sear Your Tempeh

Slice the tempeh into about 1/4-inch thin slices. When I first tried this, I realized thinner slices get crispier and soak up more BBQ sauce. Heat avocado oil in a skillet over medium-high heat until shimmering—it should sizzle when you add the tempeh. Work in batches if needed, and don’t crowd the pan. Sprinkle a pinch of sea salt over each batch, then let them cook undisturbed for 3-5 minutes until golden and crisp on the bottom. Flip and repeat on the other side. This step took me a few tries to get right, but once I did, the texture was perfect every time.

Step 3: Coat Tempeh in BBQ Sauce

Once all your tempeh slices are golden, return them all to the skillet, remove from heat, and pour over the BBQ sauce. Stir gently, letting the heat from the skillet bubble the sauce and thicken for 2-3 minutes, coating every slice. This quick finish makes the tempeh sticky and flavorful—my family goes crazy for this bit.

Step 4: Assemble the Sandwiches

Spread about a quarter of a mashed avocado on a slice of your favorite bread—this creamy layer adds so much richness. Then pile on 6-8 slices of BBQ tempeh, followed by a generous scoop of sriracha slaw. Top with the second slice of bread and press gently. These sandwiches are best enjoyed immediately while the tempeh is still warm and crispy, but I’ll share storage tips later if you want to prep ahead.

How to Serve BBQ Tempeh Sandwiches with Sriracha Slaw Recipe

Garnishes

I like to add a few fresh slices of cucumber or radish on top of the slaw inside the sandwich for an extra crunch and refreshing contrast. Fresh cilantro or chopped green onions can also brighten things up if you’re a fan. And sometimes, just an extra drizzle of sriracha or a squeeze of lime right before serving takes it over the edge.

Side Dishes

I love pairing these sandwiches with simple, crisp sides like sweet potato fries or a crisp pickle on the side. A fresh green salad with lemon vinaigrette also balances the richness nicely, or even a bowl of hearty bean soup if you want a comforting meal.

Creative Ways to Present

For special occasions, I’ve served these sandwiches open-faced on toasted bread with piles of slaw on the side, garnished with edible flowers or microgreens for a pop of color. Another fun way is to cut them into sliders with mini buns, perfect for parties and easy sharing. I once made a platter with a variety of dipping sauces alongside, and it made for a fun and interactive meal.

Make Ahead and Storage

Storing Leftovers

I’ve stored leftover tempeh and sriracha slaw separately in airtight containers in the fridge for up to 2-3 days, and it stayed delicious the entire time. Keeping them separate prevents the slaw from making the tempeh soggy, which is a must for maintaining texture.

Freezing

I don’t usually freeze the slaw because it loses its crunch, but tempeh freezes beautifully. I like to pop the cooked tempeh slices into a freezer-safe bag, and they hold up well for about a month. Just thaw overnight in the fridge before reheating.

Reheating

To reheat the tempeh while keeping it crispy, I place it on a parchment-lined baking sheet in a 375°F (190°C) oven for about 5 minutes. This really helps regain that lovely texture. I usually add the slaw fresh each time rather than reheating it to keep it vibrant and crunchy.

FAQs

Final Thoughts

This BBQ Tempeh Sandwiches with Sriracha Slaw Recipe has become one of those dishes I turn to when I want something simple but feel fancy eating. It’s packed with flavor, easy to make, and hits that satisfying spot between hearty and fresh. I think you’ll find it’s a winner for your lunch or dinner rotation—just like it was for mine. Give it a try, and don’t be surprised if it quickly becomes your go-to sandwich!

Print