This crispy BBQ tempeh recipe is a must-make for summer. By tossing tempeh cubes into arrowroot starch before baking, you get a perfect crispy outside, paired with homemade BBQ sauce for an ideal summer protein.
Preheat oven to 350F and line a baking tray with parchment paper, set aside. Make your sauce by adding ketchup, soy sauce, coconut sugar, apple cider vinegar, paprika, onion powder, black pepper, and salt to a bowl and whisk to combine, set aside. Cut your tempeh into cubes and add them to a bowl. Add arrowroot powder and olive oil and toss to combine. Bake for 15 minutes, or until browned around the edges. Once tempeh is done, immediately add to the BBQ sauce and toss to combine, allowing the hot tempeh to heat the sauce. Plate and enjoy!
