BBQ Tempeh Sandwich Ideas for Back-to-School Lunches

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This BBQ Tempeh sandwich is part of my back-to-school lunch ideas series!

I don’t eat sandwiches often, but when I do they’re worth it. This BBQ Tempeh Sandwich combines perfectly toasted sourdough, crisp lettuce, ripe tomato, creamy avocado, and savory-sweet BBQ tempeh. Wrapped in parchment, it makes a great lunch to take on the go—ideal for back-to-school meals.

If you’re new to tempeh, this is an excellent recipe to begin with. Tempeh is a fermented soy cake from Indonesia that provides a firm texture and a boost of protein, fiber, B vitamins, and beneficial bacteria. It has a mild flavor on its own, which means it soaks up marinades and sauces beautifully. Simmering sliced tempeh in barbecue sauce for about 20 minutes yields rich, flavorful pieces perfect for sandwiches.

If tempeh isn’t available, you can substitute extra-firm tofu, portobello or oyster mushrooms, jackfruit, or your favorite vegan meat alternative. If you prefer homemade sauce, try a chipotle BBQ sauce for a smoky kick.

For more simple, flavorful back-to-school recipes, check out my vegan Panda Express–inspired dishes like Date Teriyaki Chickpeas and Orange Chickpeas. I also have a back-to-school meal prep guide with ideas to make weekly lunches easier.

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Vegan BBQ Tempeh Sandwich

By:
Jenné Claiborne

I used an apple-smoke BBQ sauce for this sandwich. If you prefer to make your own sauce, a chipotle-style BBQ works great. To keep a packed sandwich from getting too messy, wrap it tightly in parchment, slice it in half while wrapped, and rewrap in foil. This recipe makes four servings—cook all the tempeh at once and assemble sandwiches as needed so the other ingredients stay fresh.

Prep Time:
3 minutes

Cook Time:
20 minutes

Servings:
4

Ingredients

• 1 package soy tempeh, cut into three large squares and thinly sliced
• 1 cup BBQ sauce + 1/4 cup water
• 8 slices sourdough bread, toasted
• 1/2 vine-ripened tomato, sliced
• 4 large romaine leaves, halved
• 1 small avocado, or 1/2 large avocado

Instructions

• Place the tempeh in a saucepan and cover with the BBQ sauce and water. Stir to combine and ensure the tempeh slices are coated.
• Simmer over medium-low heat for 20–30 minutes until the tempeh is well glazed and tender.
• Assemble the sandwich.
• On toasted sourdough, layer sliced tomato, romaine, avocado, and the BBQ tempeh. For extra creaminess, spread avocado on both slices of bread.

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