Recipes

Sriracha BBQ Baked Tempeh Wraps with tahini slaw

Tempeh is that wonderful protein that comes with its issues of an odd bitter taste, and a texture that also…

  • Ready 1 hour
  • Serves 2
  • Prep 10 minutes
  • Cook 20 minutes
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Sriracha BBQ Baked Tempeh Wraps with tahini slaw

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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Sriracha BBQ Baked Tempeh Wraps | Pitzn

More Tempeh goodies from the blog

Sriracha BBQ Baked Tempeh Wraps | Pitzn

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.

Recipe

BBQ Tempeh Wraps

BBQ tempeh wraps combine warm, slightly spicy, crispy strips of marinated, baked BBQ tempeh with crunchy tahini cabbage slaw in your wrap of choice. (nut-free and gluten-free)

  • Serves 2
  • Prep 10 minutes
  • Cook 20 minutes
  • Total 1 hour

Ingredients

For the BBQ Tempeh

  • 8 ounces package tempeh (thinly sliced)
  • 3 to 4 tablespoons BBQ sauce
  • 1 tablespoon ketchup
  • 2 tablespoon sriracha (or other spicy chili sauce. Or more, to taste.)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oil
  • 2 tablespoon water

For the Tahini Slaw

  • 1 cup chopped cabbage (or more, to taste)
  • 1/2 cup chopped or grated carrots (Or use 1 1/2 cups bagged coleslaw instead of the cabbage and carrots.)
  • 1/4 cup chopped or grated apples (or other crunchy fruit or veggie, optional)
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 teaspoon dijon mustard
  • 2 teaspoons maple syrup (or more, to taste)
  • 1/2 to 1 teaspoon lemon juice
  • 1/4 teaspoon cumin powder
  • salt and freshly ground black pepper (to taste)

For the Wraps

  • 2 flatbreads
  • chopped juicy fruit (like mango or watermelon, optional)
  • cilantro
  • pickles (like pickled cucumber, pepperoncini, or pickled jalapeño, optional)

Instructions

Bake the BBQ tempeh.

  1. 1

    Preheat the oven to 350° F (177℃), and line a baking sheet with parchment paper. Slice the tempeh into thin strips, if you haven't already.

  2. 2

    Mix all the BBQ tempeh 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. Place the tempeh strips 1/2" away from each other on the baking sheet. Brush any leftover sauce on the strips. Bake for 18 to 22 minutes, or until the center strips are dry to the touch. Cool for a few minutes before removing from the sheet.

Meanwhile, make the slaw.

  1. 3

    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).

  2. 4

    Warm the flatbread, add a good helping of the slaw and warm tempeh strips. Garnish with cilantro, fruits and/or avocado, and serve.

Notes

BBQ tempeh wraps are naturally nut-free. They are gluten-free, if you use gluten-free flatbread. Nutritional data is for 1 wrap made with whole wheat flatbread. Data does not include toppings, since toppings and amounts can vary.

Nutrition

  • Calories538 kcal
  • Carbohydrates62 g
  • Protein29 g
  • Fat23 g
  • Saturated Fat4 g
  • Polyunsaturated Fat9 g
  • Monounsaturated Fat8 g
  • Trans Fat0.01 g
  • Sodium925 mg
  • Potassium918 mg
  • Fiber6 g
  • Sugar20 g
  • Vitamin A5522 IU
  • Vitamin C27 mg
  • Calcium202 mg
  • Iron6 mg