Creamy avocado and tart kale slaw team up with meaty tempeh to give you a crunchy and delicious sandwich. By keeping the marinade liquid and simmering the tempeh slowly, you allow for a tender, juicy cut of tempeh that retains its flavor and moisture.

Korean BBQ Tempeh Sandwich With Kale Slaw [Vegan]

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For the Marinade/Sauce:

  • 2 cups of water
  • A splash of orange juice
  • 1/4 cup tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, minced

For the Kale Slaw:

  • 1/2 head of kale, sliced into thin ribbons
  • 1 tablespoon sesame oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari
  • 3 tablespoon hummus

For the Sandwich:

  • Sprouted whole grain/gluten-free bread, toasted
  • 1 avocado
  • 1 8-ounce block of tempeh, cut in half and then 4 thin slices.


  1. Combine all marinade ingredients in a medium shallow bowl with the tempeh slices and allow to marinate 30 minutes, or more.
  2. While tempeh is marinating, prepare the kale slaw dressing. In a small saucepan over medium heat, toast sesame oil for 5 minutes, until lightly fragrant. Keep an eye on it. Once cooled slightly, whisk in the rest of the dressing ingredients. Set aside.
  3. In a medium saucepan, relocate the tempeh and the marinade liquid. Set the heat to medium-high, until the liquid begins to bubble.
  4. Let the tempeh simmer in the liquid on low for 30-45 minutes. By this time, most or all of the marinade will have absorbed into the tempeh or evaporated.
  5. With the tempeh still hot, prepare your sandwiches. On one side of the sandwich spread avocado, topped by a handful of the kale slaw. Top with 1-2 pieces of the tempeh and top the sandwich with another piece of toast.

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