Is there anything more delightfully, deliciously American than the glorious juxtaposition of sweet, smoky barbecue and cold, creamy coleslaw? We think not, and we’ve got just the recipe to showcase this patriotic pairing. Tofurky Organic Soy Tempeh is slathered in your fave barbecue sauce and grilled to perfection before meeting its match with our quick and tasty slaw. Piled onto a toasted bun and accompanied by a hefty stack of napkins, this is about as good as it gets. Save this recipe for your next cookout to share the love.

 

Makes 4 servings

what you’ll need:

For the BBQ tempeh sandwich

2 packages Tofurky Organic Soy Tempeh

1 cup barbecue sauce

2 tablespoons vegetable oil (for grilling)

4 vegan hamburger buns

 

For the creamy slaw

3 cups green cabbage, thinly sliced (around half of a small cabbage)

1 carrot, peeled and grated

½ small red onion, thinly sliced

½ cup vegan mayo

1 tablespoon apple cider vinegar

2 teaspoons sea salt

1 teaspoon sugar

¼ teaspoon ground black pepper

how to make:

1. Stand each piece of tempeh up on its end, and carefully cut it down the middle to make

two thinner pieces. Cut each of these thinner pieces into 2 equally-sized rectangles.

Move tempeh to a medium bowl, then slather with barbecue sauce to evenly coat. Let

marinate while you prepare the other ingredients – it can be marinated up to overnight.

2. In a medium bowl, mix to combine mayo, vinegar, salt, sugar, and pepper. Stir in

cabbage, carrot, and red onion. Cover and refrigerate.

3. Preheat grill or grill pan over medium heat, then brush the grates with oil.

4. Remove tempeh from marinade, gently shaking off any excess sauce, and add to the

grill to cook until lightly charred, about 5 minutes per side. Place grilled tempeh back

into bowl of barbecue sauce.

5. To assemble sandwiches, split the buns and toast on the grill or in a toaster oven. Stack

two slices of saucy tempeh onto the bottom buns, adding leftover sauce to taste, then

top each with slaw. Cap with top buns and serve.