Name: Barbecue Tempeh Stuffed Potatoes
Prep time: 10 min
Cook time: 130 min
Total time: 140 min
Ingredients: 4 large red potatoes; 2 teaspoons olive oil; 8 ounces tempeh (grated); 1 cup BBQ sauce (adjust to taste); 2 tablespoons butter; Kosher salt (to taste); Freshly ground black pepper (to taste); 1 cup shredded cheddar cheese; ¼ cup green onions (sliced (optional))

Jump to Recipe Print Recipe

There are baked potatoes, and then there are stuffed baked potatoes—and let me tell you, these Barbecue Tempeh Stuffed Potatoes are next-level comfort food. Picture this: a crispy-skinned potato filled with smoky-sweet barbecue tempeh crumbles, topped with crunchy slaw, creamy sauce, maybe a sprinkle of green onions… it’s the kind of meal that feels indulgent but is secretly packed with plant-based protein and veggies.

I love making these on a weeknight when I want something warm and satisfying that doesn’t require a ton of effort. You can prep the components ahead of time, and then it’s just a matter of baking your potato and piling everything on. They’re also great for casual dinners with friends (everyone builds their own!) or Sunday meal prep when you want lunches that feel way more exciting than a sad sandwich.

The recipe came into my life when I was experimenting with ways to make tempeh actually craveable. If you’ve ever tried tempeh and thought, “meh,” I get it. But when you crumble it, pan-fry it until crispy, and coat it in smoky BBQ sauce—it’s a game-changer. Pair that with a fluffy baked potato and something crunchy on top, and you’ve got a full meal that checks all the boxes: warm, creamy, tangy, and seriously filling.

Why You’ll Love This Recipe

Hearty and satisfying – This is not a side dish. It’s a full meal, packed with protein, fiber, and flavor.
Totally plant-based – Vegan-friendly and easy to adapt for gluten-free diets, too.
Customizable – Add toppings, swap sauces, or use sweet potatoes instead. It’s flexible!
Meal prep–friendly – Make the tempeh and slaw ahead and just reheat when ready to eat.
Packed with flavor – BBQ sauce brings sweetness and smoke, and crispy tempeh soaks it right up.
Comfort food meets healthy – All the cozy vibes of a loaded baked potato, but with nutrient-dense ingredients.
Kid- and crowd-approved – Everyone loves a build-your-own dinner situation.

Ingredients You’ll Need

Russet potatoes – These are the best for baking—fluffy inside and sturdy enough to hold toppings. Go for medium-large ones.

Tempeh – One 8-ounce block, crumbled. Tempeh has a firm, nutty texture and soaks up sauces really well.

BBQ sauce – Use your favorite brand! Sweet and smoky sauces work great here. Check the label to make sure it’s vegan if that’s important to you.

Onion – Diced and sautéed with the tempeh to build flavor. You can use red, yellow, or white.

Garlic – Adds aromatic depth. Fresh is best, but garlic powder works in a pinch.

Olive oil – For sautéing the tempeh mixture.

Coleslaw mix or shredded cabbage – Adds the perfect crunchy, tangy contrast. You can use store-bought slaw mix to save time.

Vegan mayo or Greek yogurt – For tossing with the slaw. Adds creaminess and balances the BBQ flavor.

Apple cider vinegar – Gives the slaw a little tang and keeps it fresh-tasting.

Salt and pepper – To season everything to your liking.

Optional toppings – Sliced green onions, hot sauce, chopped pickles, jalapeños, or even vegan cheese shreds.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Bake the potatoes
Preheat your oven to 400°F (200°C). Scrub your potatoes, pat them dry, and prick them a few times with a fork. Rub them lightly with olive oil and sprinkle with salt (this makes the skin crispy and flavorful). Place them directly on the oven rack or on a baking sheet, and bake for 45–60 minutes, until the skin is crispy and the inside is fork-tender.

Step 2: Cook the tempeh
While the potatoes bake, crumble the tempeh into small chunks—think ground meat texture. Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft. Add garlic and cook for another 30 seconds. Add the crumbled tempeh and cook for 5–7 minutes, stirring occasionally, until it starts to brown and crisp up.

Step 3: Add the BBQ sauce
Once the tempeh is golden, pour in your BBQ sauce and stir to coat everything evenly. Let it simmer for 2–3 minutes to thicken and get sticky-delicious. Turn off the heat and taste—it should be smoky, sweet, and just a little tangy. Add salt or a splash more sauce if needed.

Step 4: Mix the slaw
In a small bowl, mix your slaw or shredded cabbage with vegan mayo or Greek yogurt, apple cider vinegar, salt, and pepper. Let it sit while you finish everything else—the flavors get better as it rests. If you want extra crunch, toss in some sliced radishes or carrots.

Step 5: Assemble your stuffed potatoes
When the potatoes are done, let them cool for a couple of minutes, then slice them open lengthwise and fluff the insides with a fork. Add a generous scoop of BBQ tempeh, then top with the creamy slaw. Finish with green onions, hot sauce, or whatever toppings make you happy.

Step 6: Serve and enjoy
Dig in while it’s hot! Each bite should have a little bit of everything—fluffy potato, smoky tempeh, tangy slaw. It’s hearty, messy, and totally satisfying.

Helpful Tips

Meal prepping made easy: You can make the BBQ tempeh and slaw up to 3–4 days in advance. Store them in separate containers in the fridge. When ready to eat, just bake or microwave your potato, heat the tempeh in a skillet or microwave, and assemble.

Short on time? Microwave the potatoes instead! Just prick them with a fork and cook on high for 6–8 minutes, flipping halfway through. You won’t get that crispy skin, but the inside will still be fluffy and perfect for stuffing.

Want to switch it up? Try using sweet potatoes instead of russets. The natural sweetness pairs beautifully with the smoky BBQ. Or turn it into a BBQ tempeh bowl with rice or quinoa if you’re out of potatoes.

Tempeh tips: If you’re sensitive to tempeh’s slightly bitter flavor, try steaming it for 10 minutes before crumbling and cooking. It mellows out the taste and helps it absorb sauces better.

BBQ sauce magic: Don’t be shy about using extra BBQ sauce—serve some on the side for dipping or drizzle it on top before serving for even more flavor.

Make it a party: Serve these potatoes as part of a DIY bar! Bake several potatoes, set out the tempeh, slaw, and a variety of toppings, and let everyone build their own.

Frequently Asked Questions (FAQs)

Can I make these ahead of time?
Yes! You can bake the potatoes, prep the BBQ tempeh, and mix the slaw ahead of time. Store everything separately in the fridge and just reheat and assemble when you’re ready to eat.

Can I freeze the BBQ tempeh?
You can! Let it cool completely, then store it in an airtight freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat in a skillet or microwave.

What if I don’t have BBQ sauce?
You can make a quick DIY version by combining ketchup, a little maple syrup, vinegar, and smoked paprika. Or use a different sauce—buffalo, teriyaki, or chipotle all work great.

Is this gluten-free?
It can be! Just check the label on your BBQ sauce and tempeh to make sure they’re gluten-free, and you’re good to go.

How do I make it spicier?
Add a pinch of cayenne to the tempeh, use a spicy BBQ sauce, or top with jalapeños or hot sauce. Easy heat boost!

One of My Favorite Plant-Based Comfort Meals

I make these Barbecue Tempeh Stuffed Potatoes all the time—especially when I want a dinner that feels indulgent but is secretly full of good-for-you ingredients. They’re warm, messy, satisfying, and honestly fun to eat. Plus, I love that they’re easy to prep ahead and customize depending on what I have in the fridge.

My final tip? Add some crunchy pickles or hot sauce on top for that perfect punch of acid and spice—it really brings the whole thing together. Give them a try and let me know how yours turn out! I’d love to hear what toppings you added or how you made them your own.