Warm the BBQ sauce in a small saucepan over medium-low heat for about 5 minutes. While still hot, transfer the sauce to a large shallow bowl then add the tempeh and coat with sauce. Allow to marinate for at least 15 minutes.

Meanwhile, make the slaw by combining the cabbage with apple cider vinegar and lime juice in a large bowl. Toss until evenly coated then cover and refrigerate until ready to eat.

When ready to serve, grease a large skillet and warm over medium heat. Add tempeh with any remaining barbecue sauce and cook for about ten minutes, until heated through.

Toss the quinoa with paprika then distribute into separate bowls. Serve with grilled zucchini, corn, slaw and cooked tempeh. Top with extra barbecue and diced green onion (optional) sauce and enjoy!