Korean BBQ Tempeh Burrito

By Lindsey Baruch

5 from 4 votes

on Mar 03, 2019, Updated Dec 09, 2024

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Korean bbq tempeh burritos! grilled with all my favorite seasonings and wrapped tightly inside a flour tortilla with herbs, rice and a spicy aoili sauce. YUM.

Hands holding a sliced burrito filled with rice, tempeh, and vegetables.

Table of Contents

Ingredients

  • Lightlife tempeh
  • Ginger
  • Garlic
  • Soy sauce
  • Oil
  • Brown sugar
  • Red pepper flakes
  • Gochujang

For The Burrito

  • Sauce of your choice
  • Carrots
  • White rice
  • Green onions, basil and cilantro

Steps To Make This Recipe

Step 1

To begin your burrito, heat a skillet with a drizzle of olive oil. Crumble your tempeh and lightly crisp on medium-low heat for about 5-7 minutes. Next add your ingredients for the burrito by adding minced ginger, garlic, soy sauce, sesame oil, brown sugar, red pepper flakes or gochujang.

Step 2

Mix well and let all the flavors combine for 15-20 minutes. While that’s sautéing, make a sauce of your choice to drizzle in the burrito, prepare your shredded carrots, white rice, burrito wrap and herbs.

Step 3

When your tempeh is ready, start to assemble your burrito by placing all the components inside and folding left and right inwards, and then in a folding motions upwards until the burrito wrapper is covering all the components. Close and hug tightly with parchment paper, slice and enjoy!

Looking for more BBQ & Wrap ideas? Check Out The Below Recipes!

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Two hands holding a KBBQ burrito cut in half, revealing ingredients inside.
5 from 4 votes

Korean BBQ Tempeh Burrito

By: Lindsey Baruch
Korean bbq tempeh burritos! grilled with all my favorite seasonings and wrapped tightly inside a flour tortilla with herbs, rice, and a spicy aioli sauce.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2
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Ingredients 

  • 1 package Lightlife tempeh, crumbled
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tablespoon soy sauce
  • 2 tsp sesame oil
  • 1 tablespoon brown sugar
  • 1/2 tsp red pepper flakes
  • 1 tablespoon gochujang, (hot sauce works too)

For The Burrito

  • sauce of your choice – we used a plant-based spicy mayo large tortilla burrito wraps
  • shredded carrots
  • steamed white rice
  • assorted herbs: green onions, basil and cilantro

Instructions 

  • To begin your burrito, heat a skillet with a drizzle of olive oil. Crumble your tempeh and lightly crisp on medium-low heat for about 5-7 minutes. Next add your ingredients for the burrito by adding minced ginger, garlic, soy sauce, sesame oil, brown sugar, red pepper flakes or gochujang.
  • Mix well and let all the flavors combine for 15-20 minutes. While that’s sautéing, make a sauce of your choice to drizzle in the burrito, prepare your shredded carrots, white rice, burrito wrap and herbs.
  • When your tempeh is ready, start to assemble your burrito by placing all the components inside and folding left and right inwards, and then in a folding motions upwards until the burrito wrapper is covering all the components. Close and hug tightly with parchment paper, slice and enjoy!

Nutrition

Calories: 73kcal, Carbohydrates: 9g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 514mg, Potassium: 66mg, Fiber: 0.3g, Sugar: 7g, Vitamin A: 164IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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12 Comments

  2. This is one of my favorite recipes I’ve found since I went vegan. Absolutely awesome and an easy meal to make.

    Reply

  3. So I figured it’s time to review. I’ve made like 20 times and it’s such a hit in my house. My husband and kids (4, 8, 12) all love it so much. I’ve made it for guests and they all ask for the recipe. It nicely masks the bitterness of the tempeh. If you’re debating, just make it already!!

    Reply

    1. Luisa! Thank you so much for your sweet words. I’m so so happy you and your family loves this recipe! Thank you for your review and for trying it out. 🙂

      Reply

  4. I had all my spicy mayo and sauce mixed up and ready to go. I pull some tempeh out of my fridge and…..it was moldy! Boo! Then I decided to put the sauce on some vegetarian chik’n pieces and add all the other listed ingredients, and it was still a super delicious burrito! I am excited to try again with the ingredients as listed but just think this would work well with any plant-based protein. Yum! Thanks for a great recipe!

    Reply

  5. 5 stars
    I can’t believe that I haven’t rated this one! I make it all the time and even non-vegans LOVE IT. I usually double or triple the tempeh sauce since I’m super saucy 🙂 I love to make Asian pickled cucumbers on the side (just add chopped cucs with soy, rice vinegar, ginger, sesame seed, garlic and let it sit in a mason jar for a while!)

    Reply

  6. 5 stars
    I tried this recipe last night. What a surprise! It was super delicious and original. I marinated the carrots in some soy sauce, vinegar and gochujang to give it even more taste. I used japanese spicy mayonnaise on the burrito. I will make this again that’s for sure. Thank you.

    Reply