Have you ever tried tempeh? It is an excellent source of vegan protein made from fermented soybeans. It looks and feels more “meaty” than tofu and is easier to digest. This grilled tempeh recipe is sure to convert even the most tenacious carnivore. While there are lots of environmental reasons to rotate more plant-based proteins into your diet, this recipe is not about sacrifice. Try grilling it up yourself and see!
1. For the marinade, whisk together:
- 4 tbsp tamari
- 3 Tbsp lime juice
- 3 Tbsp apple cider vinegar
- 3 Tbsp sesame oil
- 2 Tbsp tomato paste
- 2 Tbsp honey
- 1 Tbsp garlic
- ½-1 tsp chipotle pureé (see below)
- ½ tsp dry mustard, or 1 tsp prepared black pepper
2. For the chipotle puree: Chipotle peppers are actually roasted jalapenos you can buy them in adobo sauce. To have this smoky pepper pureé on hand, whiz the contents of a whole can in a food processor and store in the fridge in a small glass jar.
3. Cut 16 oz of tempeh into 2-3 cm wide sticks and marinate for at least 30 minutes. Overnight is ideal.
4. Drain tempeh from marinade, setting liquid aside.
5. Use a slotted spoon or tongs to transfer tempeh fingers to a well-oiled barbecue grill and cook over medium heat until slightly charred.
6. Baste with remaining marinade.
Try the the tempeh with Citrusy Caesar Salad, as the tastes are wonderful together! If you can’t find tempeh, extra-firm tofu works well too. Chicken is also mouth-wateringly good done up in this marinade, grilled, and served with the Citrusy Caesar.
*Originally published March 3, 2013
