With the summer officially here, my grill’s being put to use much more often now. Most of my tempeh recipes so far have been stir fries or slow cooked (like the vegan Tempeh Jamabalaya). This grilled tempeh recipe is spicy, has a tangy lime flavor with a hint of clove and soaked with a marinade full of Mexican spices.
One of the best tips I got for grilling Tempeh is to steam the whole 8oz slab for about 10 minutes so it’s soft and tender inside. Whisk the ingredients below and soak the steamed Tempeh for 2 hours or more turning it half way through. With a sharp pointed knife, cut tiny perforations on both sides of the Tempeh to help the marinade soak through completely. Here are the ingredients for the marinade.
- 3 tbsp lime juice
- 2 tbsp olive oil
- 2 tbsp Tamari
- 1 tbsp Cayenne powder
- 2 cloves garlic, finely chopped
- 1 ½ tsp dried oregano
- ¼ tsp ground cloves
- 1 tbsp adobo or salsa
Grill the marinated Tempeh slab on medium heat and flip once until both sides are brown. Brush the marinade on the Tempeh periodically while it’s cooking so it doesn’t dry up. Serve the Tempeh with grilled vegetables over a bed of white rice.
Do you have a grillable Tempeh recipe?
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