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Saucy smoked tempeh cooked in a chiptole sauce and served on a bed of rice

Saucy Smoked Tempeh

Tender smoky tempeh cooked in a tangy, flavorful chipotle sauce. An easy, meatless recipe that takes flavor to a whole new level.
Prep Time 35 mins
Servings 2



  • 1 tablespoon Oil
  • 1/2 red onion chopped
  • 5 garlic cloves crushed
  • 7 ounces chipotle sauce
  • 1 tablespoon tomato paste
  • Salt to tate
  • 2 tablespoons honey or use date syrup for a vegan version (see notes)
  • 1 teaspoon dijon mustard
  • 1 teaspoon vegan Worcestershire sauce
  • 1/4 cup water


  • Water
  • 1/2 teaspoon Salt
  • 1 teaspoon smoked paprika
  • 8 ounces Tempeh
  • Oil/Cooking Spray



  • Heat 1 tablespoon of oil in a small saucepan or pot over medium heat. Add onions and saute until soft, about 5 minutes. Next, add the garlic and cook for 1 minute. 
  • Pour in the chipotle sauce, tomato paste, and salt. Stir and simmer on low for an additional 2 minutes. Transfer sauce, honey, dijon mustard, Worcestershire sauce, and water into a blender and blend until smooth. Set sauce aside. 


  • Fill a medium saucepan with 1/2 an inch of water, salt, and smoked paprika. Once at a boil, place the tempeh inside and cover it with a lid. Steam for about 15 minutes. Remove and pat dry and cut into cubes.
  • Fry the tempeh in a skillet over medium-high heat until golden on all sides. Lower heat to low. Pour and gently combine the sauce with the tempeh. Cover skillet with a lid and cook for 10 minutes.


  1. To make this recipe vegan, switch out the honey for date syrup. Alternatively, you can use sugar, but add it to the sauce as it simmers, before blending the ingredients.