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Cheesy BBQ Tempeh Pita Pockets

An Indonesian-American fusion. BBQ coated tempeh is absolutely delicious and pairs well with the Organic Sprouted Toufayan Pita. Recipe courtesy of

Cheesy BBQ Tempeh Pita Pockets

 1 block tempeh
 1 onion, diced
 1 bell pepper, diced
 1/2 pint cherry tomatoes, halved
 1/2 cup prepared BBQ sauce – I used Stubb’s
 1 tbsp olive oil
 dash of sea salt
 4 Toufayan Sprouted Grain Pita breads, halved into two pockets
 4 oz Gouda, thinly sliced (use vegan cheese if desired)
 Hot sauce, to serve – optional

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with PAM; set aside.


Slice the tempeh into two thin squares. Then cube into bite-sized pieces. Toss this with the diced veggies and halved tomatoes. Stir in the BBQ sauce, oil and sea salt; coat completely. Spread in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through.


In the meantime, halve the pita breads and fill each half with a layer of cheese slices. Place on another lined baking sheet and heat through in the oven for a few minutes – long enough to warm the bread and begin melting the cheese.


Remove both baking sheets. Transfer pita breads to four plates. Use a spoon to fill each pita half with the BBQ tempeh mixture. Top with hot sauce if desired. Serve and enjoy hot!

Nutrition Facts

Serving Size 4 Servings