Barbecued Tempeh and Peppers

Barbecued Tempeh and Peppers

Seasoned tempeh and veggies served in warm pita pocket bread.


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins

Diabetes-Friendly Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 1 Tbsp low-sodium soy sauce (for sauce)
  • 3 Tbsp low-sodium tomato paste (for sauce)
  • 1 Tbsp brown sugar, unpacked (for sauce)
  • 2/3 cup water (for sauce)
  • 1 Tbsp soy oil
  • 2 cup chopped onions
  • 1 clove garlic, minced
  • 1 green or red bell pepper, chopped
  • 228.57 g cubed (1/2-inch cubes) soy tempeh
  • 1 Tbsp ground coriander
  • 1 1/2 tsp ground fennel
  • 1 tsp Tabasco sauce (optional)
  • 1 pinch salt
  • 4 whole wheat pita pocket bread (5-inch)
  • 2 cup chopped romaine lettuce


SAUCE: Mix soy sauce, tomato paste, brown sugar, and water in a small bowl; set aside.

TEMPEH: Heat 1 tablespoon of the soy oil in a heavy non-stick skillet and sauté the chopped onions for 3 minutes, until they begin to soften.

Add the minced garlic and chopped bell pepper and continue to cook for 5 minutes. Add the tempeh cubes and sauté for 5 minutes. Add the coriander and fennel to the tempeh and vegetables and stir for 1 minute.

Pour the sauce in and simmer for about 5 minutes, until sauce has thickened. Add Tabasco sauce and salt.

Serve in warmed pita pockets stuffed with chopped lettuce.


Add sliced tomatoes for extra vegetables.

Serving suggestion is not included in the nutritional analysis.


Soy and barley tempeh is a nice tempeh to try.

Thanks to United Soybean Board